PISTACHIO CRUSTED HALIBUT
Serves 4 people
• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
• 1 cup whole milk
• 2/3 cup shelled pistachios
• 2 tablespoon parmesan, grated
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 lemon, the zest of
1. Put fish in a ziplock bag, pour milk over it, and chill for 30 minutes.
2. Meanwhile, chop the pistachios finely and mix it with lemon zest, parmesan and oil in a bowl.
3. Heat the oven to 425°F
4. Remove fish from milk, letting excess drip off. Transfer to a baking sheet lined with parchment paper and sprinkle all over with salt and pepper, top up with pistachio mixture to form a thick coating on the halibut.
5. Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness. Serve immediately.
6. Serve with roasted potatoes and a spicy sour cream sauce.
ARUGULA & ARTICHOKE STUFFED PORTOBELLO MUSHROOMS
• 4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
• 2 cups cooked brown rice*
• 1 can (398 g.) artichoke hearts, well drained, chopped and patted dry
• 1 bag (142 g.) arugula (about 5 cups), roughly chopped
• 1 cup chopped roasted red pepper, drained and patted dry
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Hellmann’s® Real Mayonnaise
• 1 package Knorr® Cream of Leek Dry Soup Mix
1. Preheat oven to 425°F (220°C). Remove gills, if desired, from mushrooms by scraping and scooping with a spoon. Arrange mushrooms gill-side up in 13 x 9-in. (3.5 L) baking dish; set aside.
2. Combine rice, artichoke hearts, arugula, roasted red pepper, sour cream, 1/4 cup (60 mL) cheese, Mayonnaise and Knorr® Cream of Leek Dry Soup Mix in large bowl, until well blended. Pack mixture firmly into mushrooms, mounding slightly. Pour about 1 tablespoon (15 mL) water into bottom of pan. Cover pan tightly with aluminum foil and bake 25 minutes or until mushrooms are tender.
3. Uncover and sprinkle mushrooms with remaining 1/4 cup (60 mL) cheese. Bake 5 minutes or until cheese is melted.
* 1 cup uncooked brown rice yields about 3 to 4 cups cooked rice. *TIP: You can take out the inside of the mushroom caps if desired. Scratch delicately the inside of the cap with a spoon.
Each serving of this dish is an excellent source of fibre and calcium.
BAKED ASPARAGUS FRIES
A healthy alternative to french fries baked to crisp perfection right in the oven!
• 1 cup Panko crumbs
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
I don’t recall where I found these recipes but everything was very delicious (although I forgot to sprinkle the cheese over the top of the portobello mushrooms at the end, but was still amazingly tasty)
Prepared, tried and tested by Valerie Diedrich