This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"He who eats with most pleasure is he who least requires sauce."
- Xenophon, Greek Historian
This is a very simple, easy and elegant fish that is at home on the weeknight dinner table or a weekend dinner party. It takes all of about 30 minutes to prepare and is almost a complete meal. Pair it with your favorite green veggie and you're good to go. You don't have to use halibut, but a fatty fish like salmon or sea bass is going to work better and make for a lovely succulent dish.
Servings: 2 | Serving size: 4 ounces fish with 4 ounces potato
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Healthy Caesar Salad or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions or Green Beans Almondine
|small red potatoes
|2 4 ounce
|fresh ground black pepper
|spray olive oil
|fresh lemon juice
Place the water in a large stock pot over high heat. Add the potatoes and cook until the water has been boiling for about 8 to 10 minutes.
Remove the potatoes and rinse under cold water. Slice as thinly as you can.
Place a large skillet in the oven and preheat the oven to 425°F.
Rinse the halibut filets under cold water and pat dry. Place on a cutting board skin side down. Spread the dill across the top of the fish and then sprinkle with the tarragon, salt and pepper.
Gently layer the potatoes on the fish beginning at one end and overlapping until the fish is covered. Top each of the fish with 1/2 teaspoon of the butter (save the other teaspoon for later).
Spray the skillet lightly with olive oil and place the fish in the pan skin side down. Cook for about 6 minutes and then spray the fish lightly with olive oil and change the setting of the oven to broil. Cook for about 4 more minutes and remove the pan from the oven.
Place the fish on plates and put the hot pan on the range over medium heat. Add the 1/4 cup water and the lemon juice and deglaze the pan. When the water has formed a sauce and reduced to about 2 - 3 tablespoons add the remaining butter. Whisk in and the pour the sauce over the fish and serve.
Serving size: 4 ounces fish with 4 ounces potato
|Calories from Fat 58
|% Daily Value
|Total Fat 7g
|Saturated Fat 3g
|Monounsaturated Fat 2g
|Trans Fat 0g
|Total Carbohydrates 34g
|Dietary Fiber 4g
|Vitamin A 8%
|Vitamin C 80%
|Vitamin K 4 mcg
|Potassium 1258 mg
|Magnesium 134 mg