Roasted Halibut with Pickled Beets
Recipe from
EatingWell
Here delicate white fish is topped with crunchy breadcrumbs and diced pickled beets for a simple Danish dish that combines sweet, salty and sour flavors.
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Ingredients
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2 slicesslightly stale whole-wheat or rye breadsee savings
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4 teaspoonsextra-virgin olive oil, or canola oil, dividedsee savings
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1/2 cupfinely chopped shallotsee savings
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1/3 cupfresh lemon juicesee savings
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2 teaspoonsbuttersee savings
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1 tablespooncapers, rinsedsee savings
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2 poundsPacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 piecessee savings
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1/4 teaspoonsaltsee savings
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1 16-ounce jarsliced pickled beets, drained and dicedsee savings
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Directions
1.
Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2.
To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
3.
Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
4.
Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
5.
Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
Tips:
Ingredient Note: Just about any fish will take to this treatment beautifully. If using halibut, ask for wild-caught fish from the Pacific; it is more sustainably fished and has a larger, more stable population, according to the Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
MAKE AHEAD TIP: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
Nutrition information
Per serving: Calories 207, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 39 mg, Sodium 221 mg, Carbohydrate 12 g, Fiber 1 g, Protein 25 g, Potassium 654 mg. Exchanges: Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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