Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
5 minutes
Mediterranean
Salad
Golden, pan-seared Wild Pacific halibut is served over cherry tomatoes, avocado, Kalamata olives, feta, and pistachios with a lemon-Dijon dressing, for a light, high-protein dinner.
4 Wild Pacific Halibut fillets
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Lemon wedges, for serving
2 cups cherry tomatoes, halved
1 avocado, chopped
½ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup pistachios
2 cups mixed greens or baby arugula
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, salt, and pepper. Set aside.
In a large bowl, combine cherry tomatoes, avocado, olives, feta, pistachios, and mixed greens.
Drizzle with half the dressing and toss gently.
Pat halibut fillets dry with paper towels.
Season with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear halibut for 3–4 minutes per side, until golden brown and cooked through (internal temp 130–135°F).
Plate the salad and top each portion with a halibut fillet.
Drizzle with remaining dressing.
Serve with lemon wedges for a bright finish.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
