Halibut Fillets, Sauteed Shrimp, Roasted Asparagus and Basmati Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
20-25 Fresh Asparagus Spears 3 or 4 Small Halibut Fillets20 Medium Raw Shrimp1/2 cup Basmati Rice Medley1 Tablespoon Butter2 Cloves GarlicBlack Pepper Basil1 lemon
* I cooked the rice in a rice cooker.
Put rice in rice cooker add appropriate amount of water. Begin cooking rice.
Wait about 15 mintues before next step so rice has time to cook.
Set oven to 350 degrees. Rinse asparagus and snap bottoms off. Line baking sheet with foil and give a quick spritz of PAM to it. Spread asparagus over foil. Spray asparagus with PAM. Salt and Pepper to taste. Set Aside.
Rinse halibut fillets and pat dry. Heat large fry pan sprayed with PAM over med-high heat. Add halibut fillets. Squeeze 1 lemon wedge over each fillet. Top with black pepper (maybe even a dash of cayenne) and dry basil. (fresh chopped well too, and Basil paste is excellent!) Let simmer.
Peel shrimp if necessary. Rinse well. In medium fry pan over medium-high heat, melt butter and add 2 cloves minced garlic. Stir.
Check halibut (if ready, flip the fillets to cook other side). Put asparagus in oven middle rack.
Add shrimp to butter and garlic. Simmer over medium to medium high heat. (I sometimes add a dash of cayenne or Old Bay seasoning to the shrimp for extra flavor) Squeeze 1 or 2 lemon wedges over shrimp.
Depending upon your fillet thickness, the asparagus, shrimp and halibut should be done right around the same time. By now, the rice should be done too.
***I use one spritz of Wishbone Red Wine Vinagrette Salad Spritzer across the asparagus. It goes really well with it!
Serve. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LADYZEHE.
Put rice in rice cooker add appropriate amount of water. Begin cooking rice.
Wait about 15 mintues before next step so rice has time to cook.
Set oven to 350 degrees. Rinse asparagus and snap bottoms off. Line baking sheet with foil and give a quick spritz of PAM to it. Spread asparagus over foil. Spray asparagus with PAM. Salt and Pepper to taste. Set Aside.
Rinse halibut fillets and pat dry. Heat large fry pan sprayed with PAM over med-high heat. Add halibut fillets. Squeeze 1 lemon wedge over each fillet. Top with black pepper (maybe even a dash of cayenne) and dry basil. (fresh chopped well too, and Basil paste is excellent!) Let simmer.
Peel shrimp if necessary. Rinse well. In medium fry pan over medium-high heat, melt butter and add 2 cloves minced garlic. Stir.
Check halibut (if ready, flip the fillets to cook other side). Put asparagus in oven middle rack.
Add shrimp to butter and garlic. Simmer over medium to medium high heat. (I sometimes add a dash of cayenne or Old Bay seasoning to the shrimp for extra flavor) Squeeze 1 or 2 lemon wedges over shrimp.
Depending upon your fillet thickness, the asparagus, shrimp and halibut should be done right around the same time. By now, the rice should be done too.
***I use one spritz of Wishbone Red Wine Vinagrette Salad Spritzer across the asparagus. It goes really well with it!
Serve. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LADYZEHE.
Nutritional Info Amount Per Serving
- Calories: 388.2
- Total Fat: 8.8 g
- Cholesterol: 120.8 mg
- Sodium: 191.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.3 g
- Protein: 58.6 g
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