Broiled Halibut with Summer Herbs

• 1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
• 1 lemon, halved, plus wedges for serving
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 2 tablespoons roughly chopped fresh chives
• 2 tablespoons roughly chopped fresh dill
• 2 tablespoons roughly chopped fresh parsley
• 4 cups baby arugula (about 3 ounces)
• 2 tablespoons extra-virgin olive oil
• 3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick

1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down.
2. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops.
3. Bake until the fish is almost cooked through, 6 to 7 minutes.
4. Switch the oven to broil.
5. Broil the fish until the tops are golden, about 3 minutes.
6. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside.
7. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
8. Top each fish fillet with the herb mixture.
9. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper.
10. Serve with lemon wedges.
11. Photograph by Charles Masters

center, lemon, kosher salt, mayonnaise, fresh chives, dill, parsley, baby arugula, extravirgin olive oil, heirloom

Taken from www.foodnetwork.com/recipes/food-network-kitchens/broiled-halibut-with-summer-herbs.html (may not work)