Pan-Fried Halibut with Chickpeas & Dandelion Greens
We love a leafy green salad, we really do, but in mid-January — when we’re knee-deep in snow, and the outdoor thermometer is dripping with icicles — we can’t help but gravitate toward warm foods. So this dish is our delicious compromise between nourishing greens and comfort food.
We wilt the bitter dandelion greens in olive oil, pungent garlic, red pepper flakes and earthy tamari, and then toss them with tender garbanzo beans and lots of bright, tart lemon. They’ve got a little umami and heat. For the halibut we went for a light breading seasoned with aromatics and our punchy L&B Gone Fishin’ Blend. We know: breading, frying and New Year’s resolutions don’t necessarily mix, but trust us, this fish is worth the splurge! It adds such a wonderful savory richness and crunch to the greens — it’ll bring you back for seconds.
Make this dish on a weeknight, when you’re craving healthy and easy. The combination of pan-fried halibut and wilted greens just feels good for you, like eating a low-carb bowl or healthy stir fry — all the benefits of eating a salad in a warm and perfectly wintry dish.
Preparation time: 15 minutes
Cook time: 25 minutes
For the dandelion greens:
1 tablespoon organic extra virgin olive oil
2 tablespoons garlic, minced
½ 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 ½ tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
2 cups organic garbanzo beans, unsalted, drained
For the halibut:
⅓ cup organic all-purpose flour
⅓ cup semolina flour
2 teaspoons L&B Gone Fishin’ Blend
½ teaspoon L&B Garlic Powder
½ teaspoon L&B Onion Powder
¼ cup L&B Ranch Dressing
1 tablespoon Dijon mustard
4-5 ounces halibut steaks
2 tablespoons organic canola oil
- Heat the oven to 425 F.
- 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.
- 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.
- To prepare the halibut: In a pie plate or a pasta bowl, combine the flours and seasoning. Set aside.
- In separate small bowl, combine the dressing and Dijon mustard and whisk to combine.
- Brush the halibut steaks with the dressing mixture, then dredge them in the flour mixture and set aside.
- 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.
- 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.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!