Roasted halibut with beets, escarole and dill citrus gremolata
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
2 TBS olive oil (separated)1 tsp dill1 tsp fresh grated orange zest (keep this orange!)1 8oz can beet slices, drained and rinsed1 head escarole, cleaned, dried and rough chopped1 TBS minced onion (boo-hoo, had to used dehydrated!)1 orange (the one you used to get the zest from)1 12 oz halibut fillet (cut in 2, about 1 inch thick)
Directions
Preheat the oven to 450 F. Let your escarole soak well in water, and when ready to use, pat dry. Spray a baking dish with non stick spray or coat with oil. Mix dill and peel in a tiny bowl. Place beets in a dish and add your dill and peel (gremolata), onion, sprinkle with salt and pepper, add 1 tsp olive oil, toss well. Put the dried, chopped escarole in another bowl and sprinkle with salt, pepper and add 2 tsp olive oil and squeeze 1/4 of your orange over the escarole.

Spread the escarole on the baking dish. Coat your fish with the juice from 1/2 of the orange, sprinkle with salt and pepper and place on top of escarole. Brush with 1/2 TBS oil and top with the beet mixture.

Roast the fish until opaque, about 10-15 minutes. *With the beets on top, it adds height to the fish so you must add time to cooking. My fish tonight took about 18 minutes.


Nutrition(approx): 292 calories. 16 g fat. 212 sodium. 13 g carbs. 24 g protein.

I served this with steamed cauliflower with a little lemon-pepper.



Number of Servings: 2

Recipe submitted by SparkPeople user APPLECRUMBLES.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 333.9
  • Total Fat: 5.1 g
  • Cholesterol: 69.7 mg
  • Sodium: 359.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 46.9 g

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