Oh man this dish is so delicious too bad my image doesn’t really do it justice! I can’t wait until we have fresh local blueberries and cherries again. The salad is delicious on its own as well. For the tarragon mustard use my probiotic-rich Date-Mustard recipe and just add tarragon to it.
- 2 halibut steaks
- 2 T (or more) fresh local butter
- rocket (arugala)
- handful blueberries
- handful sour cherries (remove seeds and cut in half)
- 1 small cucumber, sliced
- 1 avocado
- sunflower seeds
- 1/2 t candied citrus, minced
- 1 T honey-mint dressing
- 1 limes juice
- e.v. olive oil
- salt and pepper to taste
Serve with Tarragon Mustard on the side.
Sear the halibut steaks on both sides in a iron skillet. Toss the whole pan in a 350 degree oven for about 5 mins (or not depending on how cooked you like your fish–or how fresh your fish is).
Toss the salad ingredients gently together and serve over the halibut steaks. Unfortunately my photo does not do this dish justice. It is absolutely tantalizing with the honey-mint dressing and fresh summer fruits.