No longer an overlooked fish, halibut now
appears on the menus of top restaurants from Maine to California. And they
almost always serve Pacific
(Alaskan) halibut, which is moister, more delicious, and far more abundant
than its scarce Atlantic cousin. Thisgreat recipe should whet your appetite...
Halibut with Four
This hearty, colorful
recipe lends halibut the support of colorful vegetables and healthful,
assertive allium-family leeks and onions. Remember that the fillets take about
ten minutes per inch to cook, so adjust the cooking time accordingly. Serve
with piping hot baked potatoes.
1 tablespoon olive oil
3/4 pound carrots, cut in 1/4 inch dice
2 cups chopped leeks and onions
4 ribs celery, cut in 1/4 inch dice
6 oz arugula or spinach, washed, stemmed and coarsely chopped
2 tablespoons chopped garlic
2 tablespoons minced thyme or parsley
freshly ground black
1 cup vegetable broth or clam juice
1 1/2 pounds Alaskan
halibut, cut into 4 portions
1/4 teaspoon Paprika
- Heat the oil in a large skillet over medium-high heat.
Add the carrots, leeks and celery and sauté until tender-crisp, 8‒10
minutes, stirring. Stir in the arugula, garlic, thyme, salt and pepper.
Continue cooking until the vegetables soften, stirring, 2 minutes longer.
- Add the vegetable broth and set the halibut on top of
the vegetables. Season the fish with the paprika, the remaining thyme,
salt and pepper. Cover and simmer until the halibut is opaque in the
center, 4‒8 minutes, depending on the thickness of the fillet.
- Spoon the vegetables and fish onto warm dinner plates
Nutritional Information: Calories 388 / Total fat 8 g / Saturated fat 1 g
/ Cholesterol 54 mg / Sodium 226 mg / Carbohydrates 27 g / Protein 40 g /
Omega-3s 0.6 g