Avoiding Additives and Preservatives

Make sure the bread is additive free and that the butter and Parmesan do not contain colour. Use balsamic vinegar with no sulfites added and freshly squeezed lemon juice.

Make the croutons

Toss the greens and onions together

Sauté the tomatoes and garlic until the tomatoes begin to shrivel

Buttery halibut (or salmon in this case) with balsamic cherry tomatoes and arugula salad

Ingredients:

2 tbsp (30 ml) olive oil

1- ½ cups (375 ml) cubed sourdough bread

1 pkg (255 g) cherry tomatoes

1 clove garlic, finely grated or pressed

2 tsp (10 ml) balsamic vinegar

¼ tsp (1 ml) each salt and pepper

4 skinless halibut fillets (about 450 g total)

1 tbsp (15 ml) butter

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

½ tsp (2 ml) liquid honey

pinch each salt and pepper

6 cups (1.5 L) lightly packed baby arugula

¼ cup (60 ml) thinly sliced red onion

1/3 cup (75 ml) shaved Parmesan cheese

Preparation:

In large nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat; cook bread, stirring occasionally, until crisp and light golden, about 3 minutes. Scrape into bowl. Set aside.

In same pan, heat 2 tsp (10 ml) of the remaining oil over medium heat; cook tomatoes and garlic, stirring, until tomatoes are beginning to shrivel, about 2 minutes. Stir in vinegar and half each of the salt and pepper; cook, stirring, until fragrant, about 1 minute. Scrape into bowl with bread; toss to combine. Set aside.

Sprinkle fish with remaining salt and pepper. In same pan, heat remaining oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, about 7 minutes. Add butter; cook, swirling pan, until butter is melted and fish is coated. Remove to plate.

While fish is cooking, in large bowl, whisk together oil, lemon juice, honey, salt and pepper. Add arugula, red onion and Parmesan; toss to coat. Divide among serving plates; top with bread mixture and fish. Serves 4.

From Canadian Living