Halibut With Herbed Vegetable Quartet Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 3/4 lb carrots cut in 1/4" dice
- 2 c. minced leeks and onions
- 4 x celery ribs cut in 1/4" dice
- 6 ounce arugula or possibly spinach washed, stemmed, and coarsely minced
- 2 Tbsp. minced garlic
- 2 Tbsp. chopped thyme or possibly parsley Salt to taste Freshly-grnd black pepper to taste
- 1 c. vegetable broth or possibly clam juice
- 1 1/2 lb halibut cut into 4 portions
- 1/4 tsp paprika
Directions
- Seafood Alternatives: salmon, swordfish, grouper, mahi-mahi, shrimp, clams
- Heat the oil in a large skillet over medium-high heat. Add in the carrots, leeks and celery and saute/fry till tender-crisp, 8 to 10 min, stirring. Stir in the arugula, garlic, thyme, salt and pepper. Continue cooking till the vegetables soften, stirring, 2 min longer.
- Add in the vegetable broth and set the halibut on top of the vegetables. Season the fish with the paprika, the remaining thyme, salt and pepper. Cover and simmer till the halibut is opaque in the center, 4 to 8 min, depending on the thickness of the fillet. Spoon the vegetables and fish onto hot dinner plates and serve.
- This recipe yields 4 servings.
- Comments: Colorful and chunky, this pretty vegetable medley is the perfect partner for almost any fish or possibly shellfish. Keep in mind which a thicker fish will need an extra minute or possibly two to cook. Serve with piping warm baked potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.88g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 420mg | 18% |
| Potassium 1259mg | 36% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.1g | 4% |
| Protein 37.68g | 60% |
