Channel your inner-Italian with this gorgeous looking (and tasting) salad using our meaty Alaskan Halibut. Serve as an appetizer or a main course. Whatever you decide, it’s sure to please everyone at the table. 

Product photo courtesy of Alaska Seafood.

Prep and Cooking Time Short
Recipe Difficulty Easy


  • 1 pound skinless Alaska halibut, cut into 1-1/4 inch pieces
  • Kosher salt and black pepper, to taste
  • 2 tsp. Italian seasoning
  • 1 package (12 oz.) arugula
  • 24 fresh mozzarella cheese slices, 1/4 inch thick
  • 24 Roma tomato slices, 1/4 inch thick (slice on bias)
  • 24 basil leaves, fresh
  • 1/2 cup olive oil
  • Balsamic vinegar, to taste
  • Kosher salt and black pepper, to taste
  • 2 tbsp. basil, fresh, chiffonade


  1. Season halibut pieces with salt, pepper and Italian seasoning. Place on a hot oiled grill or grill top. Cook for 2 minutes, then carefully turn and cook for another 1 to 2 minutes, cooking just until fish is opaque throughout. Set aside.
  2. Place arugula on a serving plate. Arrange mozzarella slices evenly on the arugula. Layer with tomato slices and basil leaves. Top with cooked halibut pieces and skewer with wooden picks. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and pepper. Garnish with basil chiffonade.

Alternative Serving Suggestions:

  • Slice a ciabatta roll, brush with olive oil and toast each side. Lay on plate and top both sides with salad and halibut. Serve open face.
  • Cut tomatoes, fresh mozzarella, and basil leaves. Toss halibut in angel hair pasta with olive oil, salt and pepper.


Nutrients per serving (1 bite):

  • 156 calories
  • 12g total fat
  • 5g saturated fat
  • 68% calories from fat
  • 37mg cholesterol
  • 9g protein
  • 3g carbohydrate
  • 1g fiber
  • 38mg sodium
  • 34mg calcium
  • 190mg omega-3 fatty acids.

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