Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth


Recipe courtesy of Carla Hall/Clean Eating magazine

Ingredients

  • 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

Directions

  1. Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt.
  2. 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.
  3. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.)
  4. Continue to cook for 5 to 7 more minutes.
  5. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
  6. Keep oven at same temperature.
  7. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray.
  8. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
  9. While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil.
  10. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags.
  11. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper.
  12. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes.
  13. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary. 
  14. To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish.
  15. Garnish with pine nuts and basil leaves.

Pecan-crusted Halibut with Dijon Cream Sauce


The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!

Pecan-crusted Halibut
Recipe courtesy of Coastal Living

Ingredients

  • 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

Directions

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Whisk mustard and eggs in another shallow bowl.
  3. Combine pecans and breadcrumbs in a third shallow bowl.
  4. Dredge each halibut fillet in flour mixture, shaking off excess.
  5. Dip halibut in egg mixture to coat; drain excess.
  6. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
  7. Melt 2 tbsp butter over medium heat (or use a little olive oil).
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
  9. Arrange fillets on a foil-lined baking sheet.
  10. Bake at 350F for 10 minutes or until done.
  11. Serve with dijon cream sauce.

Grilled Halibut with Peach and Pepper Salsa


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

Ingredients

Salsa

  • 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

Fish

  • 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

Directions

  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  3. 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.
  4. 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.
  5. Serve fish with salsa.