Pan Fried Halibut with Chickpeas and Dandelion Greens
1tbspCalifornia Olive Ranch Olive Oil
1/2tspLunds and Byerlys red pepper flakes
1bunch (4-5 cups)dandelion greenswashed, ends trimmed, cut into 3-4
2tspSan J low sodium tamari
2 1/2tbspfresh lemon juice
1 1/2tsplemon zestgrated
2cupsFull Circle Organic Garbanzo Beansunsalted, drained
2tspLunds and Byerlys Gone Fishin' Seasoning
1/2tspLunds and Byerlys garlic powder
1/2tspLunds and Byerlys onion powder
1/4cupLunds and Byerlys buttermilk ranch
four 5ozhalibut steaks
2tbspSpectrum canola oil
To prepare the dandelion greens, in large sauté pan heat olive oil, garlic and chile pepper flakes over medium high for 30 seconds, stirring frequently. Add dandelion green, tamari, lemon juice and zest and sauté stirring until dandelion greens are wilted. Add garbanzo beans and toss.
To prepare the halibut, preheat oven to 425 degrees F. Combine flour, semolina and seasonings in bowl. Set aside. In separate bowl combine dressing and Dijon and whisk to combine. Brush halibut steaks with dressing mixture then coat in flour mixture. In large cast iron skillet, heat olive oil on medium high. Add prepared halibut steaks and brown on each side for 3 minutes. Place cast iron pan with fish in preheated oven for approximately 8-10 minutes, flip fish half way through cooking. Internal temperature of halibut should be 140 degrees F. Serve immediately with dandelion greens.
Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.
Optional Ingredients: Serve halibut with Lunds and Byerlys Seafood Sauce. Great on the side!