Recipe courtesy of Carla Hall/Clean Eating magazine
- Olive oil cooking spray
- Sea salt and ground black pepper, to taste
- 1 baby eggplant, sliced into 1/4-inch rounds
- 1 pint grape tomatoes
- 4 cloves garlic, whole
- 1 small zucchini, sliced into 1/4-inch rounds
- 2 cups low-sodium chicken or vegetable broth
- 2 high-quality mint tea bags
- 1/2 bunch basil
- 4 6-oz halibut fillets
- 1/4 cup pine nuts, toasted
- 7 to 8 basil leaves, cut into thin strips, for garnish
- Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt.
- Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper.
- Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.)
- Continue to cook for 5 to 7 more minutes.
- Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
- Keep oven at same temperature.
- On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray.
- Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
- While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil.
- Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags.
- When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper.
- Poach fish until it is white and a toothpick inserts very easily, about 12 minutes.
- Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
- To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish.
- Garnish with pine nuts and basil leaves.
The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!
Recipe courtesy of Coastal Living
- 1 cup all-purpose flour
- 1/2 tsp sea salt
- 3/4 tsp freshly ground black pepper
- 2 tsp coarse grained dijon mustard
- 2 large eggs
- 1 1/4 cups pecans, finely chopped (I like to use candied pecans to add a little sweetness)
- 1 1/4 cups fresh or dried breadcrumbs
- 8 (6 oz) skinless halibut fillets
- 1/4 cup butter (or substitute olive oil)
- Dijon cream sauce
- Combine flour, salt and pepper in a shallow bowl.
- Whisk mustard and eggs in another shallow bowl.
- Combine pecans and breadcrumbs in a third shallow bowl.
- Dredge each halibut fillet in flour mixture, shaking off excess.
- Dip halibut in egg mixture to coat; drain excess.
- Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
- Melt 2 tbsp butter over medium heat (or use a little olive oil).
- Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
- Arrange fillets on a foil-lined baking sheet.
- Bake at 350F for 10 minutes or until done.
- Serve with dijon cream sauce.
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
Recipe courtesy of Cooking Light
- 2 1/2 cups coarsely chopped, peeled yellow peaches (about 1 1/4 lbs)
- 1 1/3 cups chopped red bell pepper (about 1 large)
- 1/2 cup thinly slice green onions
- 1/2 cup chopped fresh arugula
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tbsp chopped fresh oregano
- 1/4 tsp salt
- 1 habanero pepper, seeded and minced
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp paprika
- 2 garlic cloves, minced
- 6 (6 oz) skinless halibut filets
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Cooking spray
- To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
- Prepare grill to medium-high heat.
- To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
- Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
- Serve fish with salsa.
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