This recipe goes great with our sauteed spicy pumpkin and kale with bacon.
After our holidays with a surfeit of rich, heavy food; (ok–delicious, and still basically low carb), including a traditional roast turkey, leg of lamb, and of course lots of vegetable sides, plus oysters Rockefeller, as well as raw, we’re ready for some lighter fare, especially fish.
Fish is great for lots of reasons and halibut is one of my favorites; though not the fattiest of fish it’s still highly recommended for Omega-3 advantages, low calories/low cholesterol and overall deliciousness. (Wild, line caught halibut is recommended due to lower Mercury content.*)
Baked Halibut in a lemon/mustard/caper sauce combined with kale sautéed with bacon and onion and sautéed pre-baked sugar pie pumpkin makes a scrumptious low carb meal.
In this post I’ll give you the halibut recipe.
In subsequent posts I’ll share the other recipes we enjoyed for this dinner.
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- 3/4 lb. halibut, preferably wild, line caught *http://seafood.edf.org/halibut#bmb=1
- 2-3 Tbsp. olive oil
- 1/2 cup white wine (something dry like Sauvignon Blanc)
- 2-3 Tbsp. Dijon-type mustard
- Capers to taste (I love them so I use about 1/3-1/2 C)
- Salt-free seasoning, pepper; or use salt if you can
- 1-2 tsp. lemon juice plus grated rind (yellow only as the white is bitter)
- Paprika to dust on top before serving
1. preheat oven to 400.
2. In a Pyrex glass or Corningware pan (I used Pyrex 9×13 size) lay halibut fillets or steaks on a single layer on a thin layer of olive oil ( approx. 1Tbsp.).
3. Mix/wisk together remaining olive oil, mustard, white wine, lemon/rind and seasonings.
4. Spread sauce over fish.
5. Sprinkle 1/2 of the capers on top.
6. Bake 10-15 minutes depending on thickness of fish;(we like our fish moist and just a tad underdone- cook yours how you like it).
7. Sprinkle remaing capers and dust with paprika.
Serve with sautéed kale, pumpkin, and, as we usually have, a crisp green salad with a tart, lemony vinaigrette.