Pan-Seared Porgy with Wilted Arugula Salad and Herb-Butter Sauce | Publix Super Markets

Ingredients

• 2 shallots, finely chopped
• 2 tablespoons fresh dill, coarsely chopped
• 1/8 bunch fresh Italian parsley, coarsely chopped
• 1 tablespoon fresh chives, thinly sliced
• 1 pint cherry (or grape) tomatoes, halved
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 4 porgy fillets (skin removed), about 1 1/2 lb
• 4 tablespoons salted butter
• 4 oz baby arugula