Halibut was one of the first fish I tried when I began to add more seafood into my fueling plan. It’s a lean, white fish that has a slightly sweet flavor. Halibut is a great source of protein, and is rich in omega-3 fatty acids, a variety of B-vitamins, as well as the minerals selenium, magnesium, phosphorus, and potassium. Combining the fish with herbs and vegetables make this recipe nutrient-packed. Pair with quinoa or brown rice to complete the meal.
POACHED HALIBUT WITH FENNEL AND CAULIFLOWER adapted from www.whfoods.org
prep and cook time: 30 minutes
Ingredients:
- 1-1/2 lbs halibut, cut into 8 pieces
- 1 TBS fresh lemon juice
- 1TBS + 1 cup chicken or vegetable broth
- 1 medium sized onion, cut in half and sliced medium thick
- 1 large carrot, turned into 11/2 inch pieces
- 1-1/2 cups cauliflower florets, cut into quarters
- 1 medium sized fennel bulb, sliced medium thick
- 5 medium cloves garlic, pressed
- black pepper to taste
- chopped fennel green tops for garnish
Directions:
- Slice onion and chop garlic and let sit for at least 5 minutes
- Rub halibut with lemon juice and season with a little pepper. Set aside.
- Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently.
- Add rest of broth and carrots. Simmer on medium heat for about 10 minutes covered.
- Add cauliflower, fennel, and garlic. Place halibut steaks on top and continue to cook covered for about 6 more minutes. Season with salt and pepper
- Serve halibut with vegetables and broth. Sprinkle with chopped fennel greens.
Serves 4
“When your self-worth goes up, your net worth goes up with it.” -Mark Victor Hansen
Be Well ~Meg @REJOOV
Leave a Reply