3213 E Camelback Road, Phoenix AZ  85018

602.955.8100 ... eat@tarbells.com

Open Every Night 

5PM - 10PM Mon-Sat        5PM - 9 PM Sun


Thyme Baked Alaskan Halibut with Organic Pea Sprout Salad & Citrus Vinaigrette
Serves 2


Halibut:
2 sprigs thyme
2 6-ounce Alaskan Halibut filets
2 ounces extra virgin olive oil
Salt and freshly ground pepper to taste


1. Preheat oven to 350 F.
2. Line a sheet pan with parchment or waxed paper.
3. Arrange halibut on pan and season with olive oil, salt, and pepper. 
4. Place one sprig of thyme on each filet.
5. Bake at 350 F for 8 to 10 minutes, until fish is translucent in center but still moist.
 
Pea Sprout Salad:
Juice of one blood orange
Juice of 1 lemon
Juice of 1 lime
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste
6 ounces fresh pea sprouts
1/2 red onion, sliced in julienne
4 ounces jicama, sliced in julienne

1 fennel bulb, sliced very thinly (preferably on a mandoline)


1. Mix the olive oil and the three juices together and season to taste.
2. Just before serving, toss with the pea sprouts, onion, jicama, and fennel.
 
To Serve:
1. Divide Pea Sprout salad between serving plates.
2. Arrange a halibut filet atop each salad.
 
©Tarbell’s 2006