Roasted Halibut With Pickled Beets
"We just tried this recipe and completely love it. It's easy to prepare and a healthy dish to boot! The recipe serves 8 but I scaled it back for 4 and wish that I would have left the shallot, lemon, butter sauce at the full amount - it's so....good. The beets could easily be left off if you don't like them. We adore pickled beets so we ended up putting more on than the recipe calls for. The recipe is from June 2008 Eating Well magazine."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 slices whole wheat bread, slightly stale
- 4 teaspoons extra virgin olive oil, divided
- 1⁄2 cup shallot, finely chopped
- 1⁄3 cup fresh lemon juice
- 2 teaspoons butter
- 1 tablespoon capers, drained
- 2 lbs halibut, cut into 8 pieces
- 1⁄4 teaspoon sea salt
- 1 (16 ounce) jar pickled beets, drained and diced
directions
- Preheat oven to 425 degrees.
- Coat a 9X13 baking dish with cooking spray.
- Crumble bread into coarse crumbs; place in small bowl and toss with 2tsp oil.
- Heat remaining 2tsp oil in a non-stick skillet over medium heat.
- Add shallots and cook, stirring until softened.
- Pour in lemon juice and bring to a boil, stirring gently.
- Removed 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 breadcrumbs.
- Bake the fish until it is opaque in the center, about 15-18 minutes depending on the thickness of the fish.
- Serve each portion topped with about 3 tablespoons of pickled beets.
- Enjoy!
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RECIPE SUBMITTED BY
<p>Hello! <br /> <br />I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College. I wasn't ready for this empty nest stuff and just want my boys back home! I'm doing my best to adjust. I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. <br /> <br />Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. <br /> <br />We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. <br /> <br />The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.</p>
