Elegant & Easy
The meaty texture of halibut paired with the vegetables makes this a deliciously filling meal. Mahi mahi or tilapia can replace the halibut for a change, simply reduce the cooking time for the fish to avoid overcooking it. This is a great weekend meal, especially for special occasion luncheons.
For the halibut:
For the vegetables:
1. In a large bowl, whisk together olive oil, lemon juice, vinegar, sesame oil, garlic, ginger, and green onion. Place halibut in marinade, cover, and marinate for 30 minutes or refrigerate for up to 3 hours.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Remove halibut from marinade and sear for 1 minute on each side. Transfer to a plate and set aside.
3. Add shallot and leeks to the skillet and cook, stirring often, until soft, about 5 minutes. If vegetables start to stick, add a little vegetable broth or water and continue to cook.
4. Add mushrooms, carrots, and asparagus and cook, stirring often, for 3 minutes.
5. Reduce heat to medium and add wine and vegetable broth. Place halibut on top of vegetables and cover pan. Cook until halibut is just cooked through, about 6 minutes.
6. Uncover pan and transfer each fillet to a serving plate. Evenly divide vegetables and arrange them atop and alongside each fillet. Garnish with chives and serve immediately.
Per serving: 15g carbs, 4g fiber, 24g protein, 22g fat, 3.5g saturated fat, 270mg sodium, 58mg cholesterol, 395 calories, 198 calories from fat.