You may have heard, eating a rainbow [selection of diverse colored fruits and vegetables] increases your chances for nutrient balanced diet. The 30 minute Rainbow Halibut Dinner was designed to provide a variety of necessary nutrients in one simple and quick meal.
First you will need to choose your ingredients. Take care to select ingredients which do not share a color to assure a complete rainbow dinner. This dinner has three components: the halibut, cooked vegetable side dish, and vegetable salad.
Ingredients:
[all of the following are required for this recipe]
1.25lb halibut, thawed and cut into 5oz portions for grilling, baking or searing
1 lemon - juiced and seeded
3 Tbs. Olive Oil
1 clove garlic - finely chopped or pressed
sea salt and white pepper to taste
The Cooked Vegetable Side - Select 1 of the following and cook accordingly
1.5 c. Quinoa [uncooked], use 3 c. water to boil and simmer, 20 min
1.5 c. bulgar [uncooked], use 3 c. water to boil and simmer, 20 min
2 lbs purple potatoes, quartered - toss with garlic and oil, bake/grill 375d.,1/2 hr*
2 lbs. beets, peeled and quartered - toss w/ garlic and oil, bake/grill 375d.,1/2 hr
2 lbs. sweet potatoes, peeled and sliced 1/2 in. rounds, oil, grill 375d., 1/2 hr.
The Vegetable Side - Select 3-5 of the proposed following ingredients
1/2 c. red pepper, 1/2 inch diced and seeded
1/2 c. farm fresh tomato, 1/2 inch diced*
1/4 bunch parsely, finely chopped, keep some aside for garnish*
1 whole cubanelle [green frying] pepper, 1/2 inch diced and seeded*
1/2 c. fresh corn kernals, cooked*
1/2 c. orange pepper, 1/2 diced and seeded
1 small can maderine orange slices, drained
1/2 small purple onoion, finely chopped*
1/2 farm fresh cucumber, 1/2 inch diced and partially peeled for added color
Preparation: 30 minutes - without interuptions
Start to cook the selected cooked vegatable side first [10 minutes]. While your cooked vegetables are cooking prepare the [3-5] selected ingredients for the vegetable salad, combine them with 1/2 the olive oil and 1/2 the lemon, salt and pepper to taste and set aside until ready to serve[10 minutes]. Use any remaining oil to lightly coat thawed and portioned halibut. Grill/bake or sear halibut at 400 degrees for 10 minutes per inch of thickness; if grilling or searing flip halibut only once after 5 minutes. Keep grill lid open if juices create excessive smoke to prevent gray smoke colored halibut. Grill/sear halibut directly over a med/high flame. If baking halibut do not flip or open oven until completely cooked according to 10 minutes per inch of thickness. If grilling cooked vegetables flip once over high heat just before cooking the halibut. Careful not to burn if cooking sweet potatoes. After fish is done cooking allow halibut to rest for 2 minutes before serving. Remove any vegetables from the heat. Drizzle halibut with salt and lemon to taste. White pepper can be used on white fish if you must have pepper to taste.[10 minutes]
Serve all dishes together and sprinkle the cooked vegetable side with remaining parsely if using that ingredient.
*Recommended ingredients for your first version of the 30 minute Rainbow Halibut Dinner
Some variation of this recipe is prepared at my home at least once each month. I particularly like to grill colorful root vegetables before cooking the fish. Once I select my base color ingredient to cook than I use the necessary colors left in my refrigerator to create a fresh and colorful corsely diced salad for texture/crunch. Because this recipe requires halibut, I chose lemon as the acid ingredient du jour. Another acid may be substituted for other proteins, ie. balsamic with beef or lamb and red wine vinegar for salmon, etc. I try to be creative and I hope you will too.
First you will need to choose your ingredients. Take care to select ingredients which do not share a color to assure a complete rainbow dinner. This dinner has three components: the halibut, cooked vegetable side dish, and vegetable salad.
Ingredients:
[all of the following are required for this recipe]
1.25lb halibut, thawed and cut into 5oz portions for grilling, baking or searing
1 lemon - juiced and seeded
3 Tbs. Olive Oil
1 clove garlic - finely chopped or pressed
sea salt and white pepper to taste
The Cooked Vegetable Side - Select 1 of the following and cook accordingly
1.5 c. Quinoa [uncooked], use 3 c. water to boil and simmer, 20 min
1.5 c. bulgar [uncooked], use 3 c. water to boil and simmer, 20 min
2 lbs purple potatoes, quartered - toss with garlic and oil, bake/grill 375d.,1/2 hr*
2 lbs. beets, peeled and quartered - toss w/ garlic and oil, bake/grill 375d.,1/2 hr
2 lbs. sweet potatoes, peeled and sliced 1/2 in. rounds, oil, grill 375d., 1/2 hr.
The Vegetable Side - Select 3-5 of the proposed following ingredients
1/2 c. red pepper, 1/2 inch diced and seeded
1/2 c. farm fresh tomato, 1/2 inch diced*
1/4 bunch parsely, finely chopped, keep some aside for garnish*
1 whole cubanelle [green frying] pepper, 1/2 inch diced and seeded*
1/2 c. fresh corn kernals, cooked*
1/2 c. orange pepper, 1/2 diced and seeded
1 small can maderine orange slices, drained
1/2 small purple onoion, finely chopped*
1/2 farm fresh cucumber, 1/2 inch diced and partially peeled for added color
Preparation: 30 minutes - without interuptions
Start to cook the selected cooked vegatable side first [10 minutes]. While your cooked vegetables are cooking prepare the [3-5] selected ingredients for the vegetable salad, combine them with 1/2 the olive oil and 1/2 the lemon, salt and pepper to taste and set aside until ready to serve[10 minutes]. Use any remaining oil to lightly coat thawed and portioned halibut. Grill/bake or sear halibut at 400 degrees for 10 minutes per inch of thickness; if grilling or searing flip halibut only once after 5 minutes. Keep grill lid open if juices create excessive smoke to prevent gray smoke colored halibut. Grill/sear halibut directly over a med/high flame. If baking halibut do not flip or open oven until completely cooked according to 10 minutes per inch of thickness. If grilling cooked vegetables flip once over high heat just before cooking the halibut. Careful not to burn if cooking sweet potatoes. After fish is done cooking allow halibut to rest for 2 minutes before serving. Remove any vegetables from the heat. Drizzle halibut with salt and lemon to taste. White pepper can be used on white fish if you must have pepper to taste.[10 minutes]
Serve all dishes together and sprinkle the cooked vegetable side with remaining parsely if using that ingredient.
*Recommended ingredients for your first version of the 30 minute Rainbow Halibut Dinner
Some variation of this recipe is prepared at my home at least once each month. I particularly like to grill colorful root vegetables before cooking the fish. Once I select my base color ingredient to cook than I use the necessary colors left in my refrigerator to create a fresh and colorful corsely diced salad for texture/crunch. Because this recipe requires halibut, I chose lemon as the acid ingredient du jour. Another acid may be substituted for other proteins, ie. balsamic with beef or lamb and red wine vinegar for salmon, etc. I try to be creative and I hope you will too.
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