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
Gallery
Recipe Summary
Nutrition Profile:
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; protein 22.5g; carbohydrates 11.6g; dietary fiber 1.2g; sugars 5.3g; fat 5.2g; saturated fat 1.3g; cholesterol 58.1mg; vitamin a iu 236.6IU; vitamin c 5.6mg; folate 48.2mcg; calcium 23.5mg; iron 0.8mg; magnesium 39.3mg; potassium 635.3mg; sodium 232.5mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 3 lean meat, 1 fat