HALIBUT WITH CARAMELIZED RED PEPPER SAUCE
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 180.3
- Total Fat: 2.1 g
- Cholesterol: 86.4 mg
- Sodium: 135.2 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.3 g
- Protein: 31.4 g
View full nutritional breakdown of HALIBUT WITH CARAMELIZED RED PEPPER SAUCE calories by ingredient
Introduction
A scrumptious sauce like this one brightens the flavor of mild white fish like halibut.30 minutes Prep + Cook Time
Servings: 3
A scrumptious sauce like this one brightens the flavor of mild white fish like halibut.
30 minutes Prep + Cook Time
Servings: 3
Number of Servings: 4
Ingredients
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3 Tbsp. olive oil
1 large yellow onion (preferably sweet Vidalia or Walla Walla onion), halved and sliced
1 large red bell pepper, sliced or diced
1 1/4-1 1/2 lbs. halibut fillet, (or other thick fish fillets, such as flounder or salmon)
1/2 lemon, (1 Tbsp. + 2 tsp. lemon juice)
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1-2 tsp. honey, to taste
Directions
Preheat the oven to 400 degrees.
In a heavy skillet, heat 1 Tbsp. of the oil over medium heat. Caramelize the onions and peppers by sautéing them, stirring occasionally, until they are well browned (but not blackened), 15-20 minutes.
Meanwhile, put the fish in the bottom of a flat oven-proof dish with sides. In a small bowl, combine 2 Tbsp. oil and 1 Tbsp. lemon juice and pour it over the fish. Flip the fish in the juice a couple of times to coat it, and season the fillet with salt and pepper. Bake the fish for about 20 minutes, until it is opaque and flakes easily.
Once the onions and peppers are nicely browned, remove them from the heat. Puree them in a blender or food processor, adding 2 tsp. lemon juice and the honey. Remove the sauce from the blender and put it in individual-sized serving bowls or one larger bowl. Serve the fish immediately, smothered with the sauce.
Scramble Flavor Booster: Add additional lemon juice to the fish and sauce, and top the fish with the zest of one lemon after baking it.
Tip: You can substitute yellow or orange bell peppers for the red peppers, but don't use green bell peppers, as they don't have the same sweet flavor.
Number of Servings: 4
Recipe submitted by SparkPeople user EMCAZIER.
In a heavy skillet, heat 1 Tbsp. of the oil over medium heat. Caramelize the onions and peppers by sautéing them, stirring occasionally, until they are well browned (but not blackened), 15-20 minutes.
Meanwhile, put the fish in the bottom of a flat oven-proof dish with sides. In a small bowl, combine 2 Tbsp. oil and 1 Tbsp. lemon juice and pour it over the fish. Flip the fish in the juice a couple of times to coat it, and season the fillet with salt and pepper. Bake the fish for about 20 minutes, until it is opaque and flakes easily.
Once the onions and peppers are nicely browned, remove them from the heat. Puree them in a blender or food processor, adding 2 tsp. lemon juice and the honey. Remove the sauce from the blender and put it in individual-sized serving bowls or one larger bowl. Serve the fish immediately, smothered with the sauce.
Scramble Flavor Booster: Add additional lemon juice to the fish and sauce, and top the fish with the zest of one lemon after baking it.
Tip: You can substitute yellow or orange bell peppers for the red peppers, but don't use green bell peppers, as they don't have the same sweet flavor.
Number of Servings: 4
Recipe submitted by SparkPeople user EMCAZIER.
Member Ratings For This Recipe
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