Great skin starts from the inside out. Enjoy this healthy and hearty recipe featuring halibut, garlic, lemon and sautéed watercress. Rich in omega-3 fatty acids, halibut is a nutritious source of protein with many cardiovascular benefits to keep your heart strong. Watercress is mineral-rich, contains many vitamins, and is a good source of iron.
- ¼ cup extra-virgin olive oil
- 2 garlic cloves: 1 crushed, 1 minced
- Finely grated zest of 1 lemon
- ½ teaspoon anchovy paste
- Pinch of crushed red pepper flakes
- 7 bunches of fresh watercress, trimmed and coarsely chopped
- Salt and freshly ground black pepper
- Four 6-ounce skinless halibut fillets
- Preheat the oven to 400°
- In a small bowl, combine 2 tablespoons of the olive oil with the crushed garlic and the lemon zest. Let stand at room temperature for 10 minutes, and then discard the garlic.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the minced garlic, anchovy paste, and crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the watercress, raise the heat to medium-high, and cook, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper, and set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over high heat until shimmering. Season the halibut fillets with salt and black pepper, and add them to the skillet. Cook until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes, or until just white throughout.
- Warm the watercress mixture over medium-high heat until hot but still crisp-tender, about 1 minute. Spoon the watercress onto plates. Using a spatula, transfer the halibut, browned side up, to the plates. Drizzle with the lemon-garlic oil and serve.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book