Pan-Roasted Halibut With Baby Vegetables
Pan-Roasted Halibut With Baby Vegetables
Yield: 6 people
Materials
- 1.5 pounds halibut (fresh) cut into 4-ounce portions
- 1 pound carrots (baby)
- 1 cup parsnips peeled and finely sliced
- 1 pound squash (baby)
- 2 cups shallots whole peeled
- 3 springs thyme leaves picked and chopped
- 1/4 cup garlic chopped
- 1/2 cup white wine
- 2 tablespoons Dijon mustard (low-sodium)
- 1/2 teaspoons oregano (dried)
- 1/2 teaspoons black peppercorns freshly ground
- 1/4 cup Italian parsley chopped
Instructions
- In a large, hot nonstick skillet, sear fish, carrots, squash, parsnips, shallots, and thyme.
- Flip fish and add garlic, wine, Dijon, oregano, and black pepper.
- When fish is cooked (it is starting to flake), add parsley. Serve immediately. (If you prefer whole-wheat pasta over brown rice, place halibut on bed of pasta with low-sodium marinara sauce.)