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1
Season the fish with the lemon zest, thyme, and parsley.
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2
Cover, and refrigerate at least 4 hours or overnight.
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3
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
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4
Heat a large saute pan over high heat for 2 minutes.
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5
(Depending on the size of your pan, you may need to cook the fish in batches or in two pans.)
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6
Season the fish on both sides with salt and pepper.
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7
Swirl the regular extra-virgin olive oil into the pan and wait 1 minute.
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8
Carefully lay the fish in the pan, and cook 3 to 4 minutes, until its lightly browned.
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9
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its almost cooked through.
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10
Be careful not to overcook the fish.
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11
When its done, the fish will begin to flake and separate a little, and the center will still be slightly translucent.
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12
Remember, the halibut will continue to cook for a bit once you take it out of the pan.
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13
Scatter half of the arugula over a large platter.
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14
Arrange the beets on top, and drizzle with half the horseradish cream.
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15
Tuck the rest of the arugula among the beets, so you can see the beets peeking through.
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16
Nestle the fish in the salad, and spoon a little horseradish cream over each piece.
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17
Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.
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18
Preheat the oven to 400F.
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19
Cut off the beet greens, leaving 1/2 inch of the stems still attached.
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20
(You can save the leaves for sauteing laterthey are delicious!)
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21
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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22
Place the beets in a roasting pan with a splash of water in the bottom.
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23
Cover the pan tightly with foil, and roast for about 40 minutes, until theyre tender when pierced.
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24
(The roasting time will depend on the size and type of beet.)
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25
When the beets are done, carefully remove the foil.
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26
Let cool, and peel the beets by slipping off the skins with your fingers.
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27
Cut them into 1/2-inch-thick wedges.
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28
While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
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29
Whisk in the 1/2 cup olive oil.
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30
Taste for balance and seasoning.
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31
Whisk the creme fraiche and horseradish together in a small bowl.
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32
Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch of pepper.
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33
Toss the beets and sliced shallots with the vinaigrette.
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34
(If youre using different-colored beets, dress each color in a separate bowl so the colors dont bleed.)
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35
Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well.
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36
Taste for balance and seasoning.
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37
Season the fish with lemon zest and herbs, roast the beets, and make the vinaigrette and horseradish cream in advance.
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38
When its time for dinner, all youll have to do is saute the fish and dress the beets.
