Fresh Arugula Salad with Pearl Couscous, Oranges, and Pacific Halibut

1. Prepare the couscous: Add ½ tablespoon of olive oil to a skillet over medium heat. Add the dry couscous and toast until lightly golden in color, 2 to 3 minutes, stirring often to toast evenly. Add the water and 1 teaspoon sea salt and bring to a boil over medium high heat. Once boiling, reduce heat and simmer for 10 to 12 minutes, or until the couscous is al dente tender. Drain any remaining water and place in a large mixing bowl to cool. Toss with a small amount of olive oil to prevent sticking as it cools.

2. While the couscous cooks, prepare the dressing: In a small bowl or jar, add 4 tablespoons olive oil, the juice and zest of 1 lemon, maple syrup, 1 teaspoon sea salt and ¼ teaspoon black pepper. Stir or shake well to combine and dissolve the salt. Set aside.

3. Peel citrus fruit either by hand for an easy peel variety like sumo citrus or a tangerine, or with a small paring knife. Using the knife, trim a little off the top and bottom of the fruit so there is a sturdy base. Moving from top to bottom, use the knife to cut along the curve of the fruit, removing the peel and any white pith. Once peeled, cut the citrus into ¼ inch rounds, then each round into bite sized quarters. Add to the bowl with the cooled couscous. Gently toss in arugula, almonds, parsley, and tarragon with ⅔ of the prepared dressing. Set aside while cooking the fish.

4. Prepare the fish. Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. Gently pat fish dry with a clean kitchen towel or paper towel, then season with salt and pepper. Once oil and butter are hot, lower the fish into the skillet. Sear, undisturbed, until fish releases easily from pan, about 3 to 4 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork, about 3 to 4 more minutes.

5. To serve, plate the salad on dishes or on a large serving tray. Top with the warm Pacific halibut and drizzle the remaining dressing onto the fish.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.