Roasted Halibut with Pickled Beets
- cal. (kcal) 207
- Makes: 8 servings
- Prep: 25 mins
- Start to Finish: 40 mins
- Carb Grams Per Serving: 12
slightly stale whole-wheat or rye bread
extra-virgin olive oil, or canola oil, divided
finely chopped shallot
fresh lemon juice
Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
sliced pickled beets, drained and diced
- Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- 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.
- 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.
- Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
- 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.orgcrseafoodwatch.asp).
- MAKE AHEAD TIP: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
Nutrition InformationServings Per Recipe: 8
PER SERVING: 207 cal., 6 g total fat (1 g sat. fat), 39 mg chol., 221 mg sodium, 12 g carb. (1 g fiber), 25 g pro.