ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
VEGETABLE-TOPPED HALIBUT
I enjoy fish and we typically have it at least once a week. This is a nice quick evening meal that is Diabetic friendly. The recipe is from Better Homes and Gardens Spcial Interest Publications Low Calorie and Low-Fat Recipes 1994.
Provided by PaulaG
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
- Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
- Drain and return the vegetables to the pan.
- In a large skillet, bring chicken broth to a boil.
- Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
- Remove fish from the broth using a slotted spoon and place on individual serving plates.
- While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
- Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
- Cook and stir an additional 2 minutes; spoon sauce over fish.
- Garnish with fresh basil or lemon slices and enjoy.
Nutrition Facts : Calories 182, Fat 3.5, SaturatedFat 0.6, Cholesterol 36.6, Sodium 429.9, Carbohydrate 9.5, Fiber 2, Sugar 4.5, Protein 27.6
HALIBUT WITH VEGETABLE CONFETTI
Make and share this Halibut with Vegetable Confetti recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Lightly season the halibut fillets with salt and pepper.
- Heat olive oil in skillet and saute' halibut until golden on both sides and fish is opaque in center.
- Remove fillets from pan and set aside on heated serving plates.
- Add diced leek, red pepper, asparagus, celery and carrot to the pan and saute' on high heat about 30 seconds.
- Add wine and butter to the vegetable mixture and continue saute'ing while moving the pan back and forth to prevent scorching.
- Continue saute'ing until a sauce is formed, about 1 to 2 minutes.
- Spoon the sauce around the halibut on each plate.
- Garnish with a sprinkle of chipped chive.
Nutrition Facts : Calories 514.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 200.9, Sodium 310.9, Carbohydrate 6, Fiber 1.3, Sugar 2.5, Protein 72.8
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