Halibut Arugula Salad with Pomegranate Vinaigrette

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4- 6oz. halibut filets
1 Tbsp. vanilla bean oil
Salt and pepper to taste

Procedure: Heat Sauté pan with vanilla bean olive oil once oil is hot, add halibut and cook for approximately 2-3 minutes each side, remove from pan

Arugula Salad
12 ounces Arugula
3- Bartllet pear-sliced
¼ cup –red onion –sliced
½ cup-toasted sunflower seeds
½ cup-goat cheese
1 cup-cooked golden beets

Procedure: Mix above ingredients together

1-cup-olive oil
1/2-cup pomegranate syrup
1-Tbsp. dijon mustard
2-limes-juice only
1-pinch cayenne pepper
Salt & pepper to taste

Procedure: Mix above ingredients together and toss with Arugula Salad, place Halibut over Salad.