Halibut a la Procencal over Mixed Greens

Late last summer we decided to try a subscription to Cooking Light Magazine and we have been far from disappointed.After flipping through a dish makeover edition in some checkout line, we figured 'Why not?' and have been blown away, not only by the
variety of delcious recipes but also the magazine's efforts at promoting cooking and eating in-season.

That said, this recipe was one that we ear-marked and a few weeks ago we found it by shuffling through our tagged magazines. (Seriously, it's ridiculous. Overall the sticky tabs help, but since there is so much that we tag, it's sometimes difficult to find what we're looking for within 5 minutes :)

I hit Reading Terminal for my ingredients, and got about 1 pound of Halibut, asking them to cut the fillet along the blood line into 2 similarly sized pieces. Iovines was next. The recipe calls for bagged salad greens, but I knew we could do better, using some of the ingredients to match the greens to really create a complimentary food profile. I picked up fresh Mustard Greens, arugula, as well as my herbs - fresh thyme and parsley - and then  headed over to the Fair Food Farmstand for a bag of Mesclun and a few shallots.

Much better than '1 package of salad greens' if I do say so myself.

Now to cook. I combined approx 1 teaspoon of herbes de Provence with approx 2 teaspoons of fresh lemon juice and about 1/4 teaspoon of salt and rubbed it over the tops of the fillets. I heated about 2 teaspoons of olive oil in a skillet and once hot, dropped my fish in on medium heat. It cooks for about 3 minutes on each side, or to whatever specific done-ness you prefer; just be careful not to dry the fish out. I also squeeze a little bit of lemon over the fish and make sure to instead of just using the herb rub on one side of the fish, once I flip it, I sprinkle the same on the reverse. What can I say? I like flavor in my food and not just on one side of the protein.

Remove the fish, sprinkle fresh thyme and parsley on it and cover it with tinfoil. I pop the plate in the oven or in the microwave just so it stays warm.

Finely chop about 1/4 cup of shallots and add approximately 7 teaspoons of olive oil back into the skillet over medium-high heat. Saute the shallots for about 2-3 minutes until they're tender. Remove the skillet from heat, adding about 4 teaspoons of lemon juice, a pinch more of salt (about 1/4 teaspoon), 1 teaspoon of honey, 1/2 teaspoon of Dijion mustard, and 1/4 teaspoon of freshly ground black pepper. You can omit Kalmata Olives, but I love them and encourage you to leave them in the recipe - finely chop about 4-5 pitted olives and gently stir these in.

Combine your greens in a medium to large sized bowl and toss with your dressing. Make sure you toss it well so that the shallots and olives don't end up at the bottom of the bowl and left out until you're scraping the bottom toward the end of your meal.

And that's it. Serve the fish on the warm greens and voila! Pure deliciousness. We also had some fresh french bread with our dinner.