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Parmesan Crusted Halibut & Scalloped Reds

Photo by www.onlyglutenfreerecipes.com

Ingredients:

Parmesan Crusted Halibut
1 pound halibut fillet
olive oil
1/4 cup grated Parmesan
2 tbsp Italian or Sicilian lemon juice
1 & 1/2 tbsp Spectrum Canola Mayo
a pinch of sea salt
2 tbsp diced scallion
1 teaspoon Sriracha
1/4 cup minced fresh Italian Parsley (for garnish)

Scalloped Reds
3 medium-size red skin potatoes
olive oil
1 teaspoon minced garlic
1/4 cup Parmesan
1/2 teaspoon dried Thyme

Steamed Broccoli
2 cups broccoli
2 tbsp Italian or Sicilian lemon juice
1/2 teaspoon minced garlic
a pinch of grated Parmesan

Items That You’ll need:
2 medium glassware baking dishes
1 cooking pot
2 medium mixing bowls
Nature’s Promise Olive Oil Spray

Instructions:

Parmesan Crusted Halibut

Preheat oven to 400 degrees.
Coat glassware baking dish with olive oil spray.
In a medium mixing bowl, mix 1/4 cup grated Parmesan, 2 tbsp lemon juice, 1 & 1/2 tbsp Spectrum Canola Mayo, a pinch of sea salt, 2 tbsp diced scallion, & 1 teaspoon Sriracha.
Place the halibut fillet centered in the glassware baking dish.
Place in oven & bake for 10 minutes.
Spread the mixture of ingredients evenly on the 3 exposed sides of the fillet.
Continue to bake for an additional 4-5 minutes, or until lightly browned.
Serve & enjoy!

Scalloped Reds

Preheat oven to 400 degrees.
Spray the glassware cooking dish with olive oil spray.
Slice 3 medium-size red skin potatoes into thin, 1/4 inch slices.
Add 1 & 1/2 tbsp olive oil & 1 teaspoon minced garlic to a medium mixing bowl.
Add the sliced potatoes to the mixing bowl, & evenly coat with the oil & garlic.
Neatly arrange the sliced potatoes, placing the edge of the next potato on the potato that was placed before it, creating a slight layered effect.
Evenly top the first layer of potatoes with 1/2 of the 1/4 cup of Parmesan, & 1/2 of the teaspoon of minced garlic.
Create another layer upon the first layer, & top with the remaining Parmesan & garlic.
Top evenly with the 1/2 teaspoon of dried thyme.
Roast in the oven for 45-50 minutes, or until golden & crisp.
(You may coordinate the halibut to cook towards the last 15 minutes of the Scalloped Reds cooking time.)
Serve & enjoy!

Steamed Broccoli
Fill cooking pot with water, two thirds of the way, & bring to a boil.
Add 2 cups broccoli, & lower to medium flame/temperature.
Steam for exactly 1 minute.
Drain the broccoli in a strainer.
Evenly top with 2 tbsp lemon juice, 1/2 teaspoon minced garlic, a pinch of grated Parmesan, & a drizzle of olive oil .
Serve & enjoy!
Halibut is a delicious yet mild fillet, and is one of my favorites. This delicious recipe may be enjoyed for Meals 2 or 3 on the Remedy Recipes format, however to use it for Meal 4, simply remove the potatoes.

Portions:

Women: 3 oz. Parmesan Crusted Halibut, 1 medium Scalloped Red, & 1/2 cup Steamed Broccoli

Men: 6 oz. Parmesan Crusted Halibut, 2 medium Scalloped Reds, & 1 cup Steamed Broccoli

We hope that you enjoy this tasty recipe. It’s best hot-out-of-the-oven, so be sure to coordinate your timing. The Parmesan, garlic, & herbs lend some amazing flavor, as does the Sriracha-mayo topping! This is another great option for Fridays during LENT. Have a Happy & Blessed Easter, & a Blessed Passover.

Mangiare, Piaccia! Eat, Enjoy!

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