Recipes
Halibut with Roasted Beets, Beet Greens, and Dill-orange Gremolata
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Added Sep 2nd, 08 by
FoodConnect.com Test Kitchen
FoodConnect.com Test Kitchen
- Categories: Seafood, Vegetables
- Servings: 4 change
- Calories per serving: 480
- Prep Time: 30 mins
- Cook Time: 45 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 480 | 24% |
| Fat 22g | 34% |
| Cholesterol 64mg | 21% |
| Sodium 269mg | 11% |
| Carbohydrates 23g | 24% |
The whole beet - greens and all - is used in this clever, elegant main. Gremolata - a mixture of chopped herbs, garlic, and citrus peel - is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.
Ingredients
- 5 tablespoons olive oil divided
- 1/4 cup fresh dill
- 1 tbsp orange peel finely grated
- 3 medium (1 1/2in- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
- 1/2 cup shallots thinly sliced
- 4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)
Recipe Method
1. Preheat oven to 450 degrees F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.2. Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
3. Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.
