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Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rodbeder)
Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rodbeder)
1 Review
From: EatingWell Magazine, May/June 2008
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.
- By: Joyce Hendley EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 slices slightly stale whole-wheat or rye bread
- 4 teaspoons extra-virgin olive oil, or canola oil, divided
- ½ cup finely chopped shallot
- ⅓ cup fresh lemon juice
- 2 teaspoons butter
- 1 tablespoon capers, rinsed
- 2 pounds Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
- ¼ teaspoon salt
- 1 16-ounce jar sliced pickled beets, drained and diced
Preparation
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Active
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Ready In
- Preheat oven to 425F. Coat a 9-by-13-inch baking dish with cooking spray.
- 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.
- 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.
- Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
- Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
- Make Ahead Tip: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
- 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).
- Per serving: 185 calories; 5 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 23 g protein; 48 mcg folate; 58 mg cholesterol; 5 g sugars; 0 g added sugars; 237 IU vitamin A; 6 mg vitamin C; 24 mg calcium; 1 mg iron; 233 mg sodium; 635 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 vegetable, 3 lean meat, 1 fat
Reviews 1
September 13, 2009
By: EatingWell User
This is a fine dish, go easy on the butter.
