Lemon and Herb-Crusted Halibut

from Emeril Lagasse at Food Network

via Dick Lonergan

serves 4

4 teaspoons chopped lemon zest

4 teaspoons chopped fresh dill

4 teaspoons chopped fresh parsley leaves

4 teaspoons chopped fresh chervil leaves

2 teaspoons cracked black pepper

4 6-ounce halibut fillets, skinned

1 teaspoon salt

4 teaspoons Dijon mustard

1 tablespoon vegetable oil

4 cups cleaned fresh arugula leaves

2 tablespoons olive oil

In a shallow bowl combine the lemon zest, dill, parsley, chervil and black pepper. Season the fish with 3/4 teaspoon of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press only the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. Do not coat the other side.

In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.

Meanwhile, in a medium bowl toss the arugula with the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula.

If you can't find chervil, use tarragon or celery leaves or a mixture.

Delicious topped with a salad ofhalved cherry tomatoes, diced red onion, lemon zest and chopped parsley tossed with a simple vinaigrette.