Our Harissa Mayo can be used for flavoring and marinating meats and fish, mixing with grilled vegetables, or wherever your culinary imagination takes you! Here we’ve layered it over a fresh piece of halibut, baked it, and then broiled it for two minutes until it was lightly bubbling, blackened, and delicious. Light and flaky white fish pair incredibly well with harissa and in this case, it imparts a totally magical flavor to this dish.
The combination of sweet red grapefruit, snap peas and arugula dressed in avocado oil make for a sweet and crunchy side salad. All of these flavors come together surprisingly well to create a harmonious and well-balanced meal. It is easy to prepare and can be made in a snap.
Side note: A glass of white wine makes a great addition to this dish.
Harissa Halibut with Red Grapefruit Salad
- 1 lemon very thinly sliced
- 1 lb fresh halibut at least 1" thick
- 1/2 tsp salt
- 1/4 cup Chosen Foods Harissa Avocado Oil Mayo
- 1 large red grapefruit peeled and sliced into segments, reserving 2 tbsp of juice
- 1 cup sugar snap peas
- 4 cups baby arugula leaves
- 2 tbsp Chosen Foods Avocado Oil
- 1/2 tsp honey
- 1/4 tsp salt
- freshly ground black pepper
Preheat the oven to 375F.
Arrange the lemon slices in a baking dish or over a sheet tray and place the fish skin-side down over the lemon slices. Season the halibut with salt and spread a thick layer of Harissa mayo over the fish, smothering the entire fillet. Bake for 12 to 15 minutes until just opaque.
Meanwhile, prepare the salad: In a medium sized mixing bowl, combine the grapefruit segments, snap peas, and arugula. Drizzle in the reserved grapefruit juice, avocado oil, and honey. Season with salt and black pepper and very gently toss to coat.
When ready to serve, switch to the broiler setting with your oven, or place the fish under a broiler for 2 minutes, until the mayo is sizzling on top and the fillet has seared slightly. Serve with the grapefruit salad and enjoy immediately.