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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 it's lightly browned.
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9
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through.
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10
Be careful not to overcook the fish.
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11
When it's 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.
