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Hellenic Baked Halibut
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Today’s recipe epitomizes the “Mediterranean diet,” which ranks among the world’s healthiest approaches to eating, according to the results of voluminous research.

Most traditional diets are healthful, especially those of rural China and Japan, where red meats are eaten fairly infrequently.

In fact, the term “Mediterranean diet” always was a misnomer, as it actually described the diets of people who dwell on Hellenic (Greek) islands such as Crete.

The name never really described the diets of most Italians, Greeks, or Spaniards, and is gradually giving way to processed foods, except in the most undeveloped parts of Greece’s Aegean islands.


Hellenic Baked Halibut
Adapted from a recipe at Allrecipes.com, by Dakota Kelly.

Serves 4

1 teaspoon organic extra virgin olive oil
1 cup diced zucchini
1/2 cup minced red onion
1 clove garlic, peeled and minced
2 cups diced fresh (or canned) tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon organic dried oregano
1/4 teaspoon sea salt
1/4 teaspoon organic paprika
4 (6 oz) wild Alaskan halibut fillet portions
1/3 cup crumbled feta cheese


Preheat oven to 450 F (230 C).
  • Lightly grease a shallow baking dish.

  • Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, oregano, salt, and paprika.

  • Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

  • Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
  • Serve with Israeli couscous, rice, or mashed potatoes.

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