Macro Monday: Baked Halibut
What can you say about Halibut to make it exciting? I know, nothing really. It’s basically a great sturdy white fish. However, Halibut is rich in vitamins and minerals including selenium, niacin, phosphorus, magnesium, vitamin B-12 and vitamin B-6 as well a high in omega-3 essential fatty acids.
It’s a lean fish so it’s low in saturated fats and has a whopping 36 grams of protein per 6 ounce serving.
Halibut is also mild tasting, hearty and firm but tender and flakey. It is fantastic for grilling because of its heartiness. It also takes very well to all kinds of seasonings.
This halibut recipe also includes a flavorful herb chimichurri sauce. It is fantastic without the sauce but the chimichurri just makes it extra yummy.
Chimichurri Sauce
This Chimichurri sauce takes this recipe to even greater heights. The citrusy, fresh herbs compliment the texture and flavor of the halibut and give the dish a little extra zing.
You can find the recipe for this flavorful, zesty uncooked herb sauce here. You can whip this up (literally) in minutes with basic ingredients Pour it liberally over the fish before serving.
It’s made with finely chopped parsley, shallots, oregano, lime juice, red wine vinegar and olive oil. I include cilantro in my chimichurri sauce. Please feel free to leave it out if you don’t love it, just replace the cilantro with more parsley.
This baked halibut recipe also goes perfectly with this Confetti Corn Salad with Lime Vinaigrette!
Enjoy your meal!
Tracy from Real Not Perfect
Baked Halibut With Chimichurri Sauce
Equipment
- 1 Immersion blender or food processor (for chimichurri sauce)
Ingredients
- 2 6 ounce Halibut fillets
- 4 tbsp lemon juice
- 2 tsp lemon zest from 1 lemon
- 1 tsp paprika
- 1 tsp oregano
- 1 small shallot ,minced
- kosher salt and pepper to taste
- cooking spray or olive oil to grease the pan
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease the pan with either cooking spray or olive oil.
- Place fish in the greased pan. Drizzle lemon juice on the fillets.
- Season the fish with the salt and pepper, paprika, oregano, lemon zest and minced shallots.
- Bake the fish for 10-13 minutes until the halibut flakes easily when tested with a fork.
- Top with Chimichurri sauce and serve hot.
- Goes perfectly with this Corn Salad with Lime Vinaigrette!
