Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rodbeder)
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. Source: EatingWell Magazine, May/June 2008
Ingredients
Directions
Tips
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).
Nutrition Facts
Per Serving:
185 calories; 5.2 g total fat; 1.3 g saturated fat; 58 mg cholesterol; 233 mg sodium. 635 mg potassium; 11.6 g carbohydrates; 1.2 g fiber; 5 g sugar; 22.5 g protein; 237 IU vitamin a iu; 6 mg vitamin c; 48 mcg folate; 24 mg calcium; 1 mg iron; 39 mg magnesium;
Exchanges:
1 vegetable, 3 lean meat, 1 fat
