Pan-Fried Halibut with Chickpeas & Dandelion Greens
Servings:*
4 servingsIngredients
- For the dandelion greens:
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons garlic, minced
- 1/2 teaspoon L&B Crushed Red Pepper Flakes
- 1 bunch dandelion greens, washed, ends trimmed, cut in 3-4" pieces, (4-5 cups)
- 2 teaspoons tamari sauce, low sodium
- 2 1/2 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest, grated
- 2 cups organic garbanzo beans, unsalted, drained
- For the halibut:
- 1/3 cup organic all-purpose flour
- 1/3 cup semolina flour
- 2 teaspoons L&B Gone Fishin' Blend
- 1/2 teaspoon L&B Garlic Powder
- 1/2 teaspoon L&B Onion Powder
- 1/4 cup L&B Ranch Dressing
- 1 tablespoon Dijion mustard
- 4-5 ounces halibut steaks
- 2 tablespoons organic canola oil
Directions
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Heat the oven to 425 F.
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To make the greens: In a large sauté pan, heat the olive oil, garlic and red pepper flakes over medium-high heat for 30 seconds, stirring frequently.
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Add dandelion greens, tamari, lemon juice and zest and sauté, stirring gently, just until the dandelion greens are wilted. Add the garbanzo beans and toss. Set aside.
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To prepare the halibut: In a pie plate or a pasta bowl, combine the flours and seasoning. Set aside.
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In separate small bowl, combine the dressing and Dijon mustard and whisk to combine.
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Brush the halibut steaks with the dressing mixture, then dredge them in the flour mixture and set aside.
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In large cast iron skillet, heat the canola oil to medium-high heat. Add the halibut steaks and brown on each side for 3 minutes.
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Slide the cast iron skillet into the oven to finish the halibut for 8 to 10 minutes, flipping halfway through. The fish should reach 140 F on an instant read thermometer. Serve immediately with dandelion greens.