Halibut fingers with white wine vinegar and Argan oil


Ingredients: (Serves 2)

0.5 lb Halibut, cut into strips

. cup Carrot, julienned

. cup Celery, julienned

. cup Red bell pepper, julienned

2 handfuls Arugula

1 large Tomato, diced

3 tbsp Red or White wine vinegar

2 tbsp Argan oil

Flour for dredging

Salt and pepper to taste


  1. In a bowl, mix Arugula and the diced tomatoes. Sprinkle some Argan oil over it to


  1. Pat dry the halibut pieces, salt and pepper them. Then dredge them in flour and

shake off some excess flour.

  1. Sear the halibut pieces until they become golden brown. Set them aside.
  2. Discard the excess oil from the pan and sauté all the julienned vegetable on low

heat. Add white wine vinegar and Argan oil, and 2 tablespoons of water

to the pan and cook it for approximately 5 minutes.

  1. On a plate, arrange the halibut, with vegetables on top and Arugula salad by

side, as you see in the photo,

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