Tuesday, May 10, 2011

Recipe: Oven Baked Halibut with Mushrooms & Zucchini with a Spinach and Corn Salad

A few weeks ago on a Saturday or a Sunday, I suddenly had the urge for fish.  Fish is not something I cook regularly, although I don't know why that is, since I actually like many fish dishes quite a bit.  I gave in to my craving, and bought a few boneless halibut fillets, and threw together a simple dinner.



If preparing this entire meal, prepare the vegetables first and get them in the oven about 5 minutes before the fish.

Ingredients For Fish (serves 2)

2 pieces boneless halibut or other firm, white fish
1 tablespoon of room-temperature butter (I use a non-dairy butter substitute)
1 clove garlic, crushed through a garlic press or minced
salt and pepper to taste
chopped green onion or chives for garnish
aluminum foil to line baking sheet

Directions
Oven 350F

1- Line a cookie sheet with aluminum foil or grease cookie sheet.
2- In a small cup, mix together butter, garlic, a few shakes of salt and pepper.
3- Place fish on baking sheet, and using a pastry brush, brush the tops of fish with garlic butter.
4- Place in oven and cook until white all the way through, approx. 15-18 min.
5- Remove from oven and sprinkle with chopped green onions or chives when serving.



Oven Baked Mushrooms and Zucchini

Ingredients
4 oz. sliced mushrooms (about half a package of sliced mushrooms)
1 zucchini, sliced into half moons
1 tablespoon of olive oil
salt and pepper
1 teaspoon of dried, mixed herbs (I prefer Provençal mix, but dried thyme and marjoram work well)

Directions
Oven 350F

 1- Cover a cookie sheet with aluminum foil, or grease sheet.
2- In a bowl, place olive oil, herbs, salt and pepper and give it a stir to mix.
3- Drop in mushrooms and zucchini and mix until coated.  Add some additional olive oil if necessary.
4- Place vegetables on baking sheet in a single layer.
5- Cook until cooked through, approximately 20 minutes. 

Serve with a Spinach and Corn Salad

Place a layer of baby spinach on a plate.  Place sliced tomato and avocado on top.  Sprinkle corn kernels over salad and top with a lime/mustard vinaigrette.

Dressing
1/4 cup olive oil
1/2 teaspoon Dijon mustard
juice of 1/2 lime
salt and pepper

Mix well and taste.  Adjust seasonings accordingly.  I like my dressings strong.  If you prefer a lighter taste, thin with some additional oil, or some water.  Add a pinch of sugar or some honey for a sweeter flavour. 

A great early summer dinner.  Enjoy with a glass of white wine!

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