Roasted halibut with beets, escarole and dill citrus gremolata

2 TBS olive oil (separated)
1 tsp dill
1 tsp fresh grated orange zest (keep this orange!)
1 8oz can beet slices, drained and rinsed
1 head escarole, cleaned, dried and rough chopped
1 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)

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.