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Roasted Halibut with Pickled Beets

From: EatingWell

Here delicate white fish is topped with crunchy breadcrumbs and diced pickled beets for a simple Danish dish that combines sweet, salty and sour flavors.

Servings: 8 servings
Prep: 25 mins
Total: 40 mins
Rated : Not yet rated
Ingredients
2 slices  slightly stale whole-wheat or rye bread
4 teaspoons  extra-virgin olive oil, or canola oil, divided
1/2 cup  finely chopped shallot
1/3 cup  fresh lemon juice
2 teaspoons  butter
1 tablespoon  capers, rinsed
2 pounds  Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
1/4 teaspoon  salt
1 16-ounce jar  sliced pickled beets, drained and diced
Directions
1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2. To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
3. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
4. Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
5. Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
Tips:
Ingredient Note: Just about any fish will take to this treatment beautifully. If using halibut, ask for wild-caught fish from the Pacific; it is more sustainably fished and has a larger, more stable population, according to the Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
MAKE AHEAD TIP: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
Nutrition Facts
Calories 207, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 39 mg, Sodium 221 mg, Carbohydrate 12 g, Fiber 1 g, Protein 25 g, Potassium 654 mg. Exchanges: Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet


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