Pan-Roasted Halibut With Baby Vegetables

Name: Pan-Roasted Halibut With Baby Vegetables
Ingredients: 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 )

Written by Pritikin Chefs

0.8 min read

Pan-Roasted Halibut With Baby Vegetables

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: American, Continental, Fish

Yield: 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.)

recipe