Halibut With Roasted Beets, Beet Greens, And Dill-orange Gremolata

Name: Halibut With Roasted Beets, Beet Greens, And Dill-orange Gremolata
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Global
Ingredients: 3 mediums (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups); 59 milliliters chopped fresh dill; 680 grams halibut fillets or mahi-mahi fillets (about 1 inch thick); 680 grams halibut fillets or mahi-mahi fillets (about 1 inch thick); 5 Tbsps olive oil, divided; 5 Tbsps olive oil, divided; 1 Tbsp finely grated orange peel; 118 milliliters thinly sliced shallots

Halibut With Roasted Beets, Beet Greens, And Dill-orange Gremolatan is a gluten free, dairy free, and primal main course. This recipe serves 1. One serving contains 2523 calories, 257g of protein, and 150g of fat. This recipe covers 69% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. If you have shallots, orange peel, dill, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 450F.

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Oven

Brush large rimmed baking sheet with 1 tablespoon oil.

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Cooking Oil

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Baking Sheet

Mix dill and peel in small bowl for gremolata.

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Dill

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Bowl

Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl.

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Beet

Water

Wrap

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Plastic Wrap

Microwave

Bowl

Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots.

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Shallot

Cooking Oil

Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

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Salt And Pepper

Beet Greens

Cooking Oil

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Bowl

Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet.

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Beet Greens

Spread

Beet

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Baking Sheet

Sprinkle fish with salt and pepper; place fish fillets atop beet greens.

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Salt And Pepper

Fish

Beet Greens

Brush fish with remaining 2 tablespoons oil.

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Fish

Cooking Oil

Sprinkle fish with 2 tablespoons gremolata.Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates.

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Vegetable

Fish

Sprinkle with remaining gremolata and serve.

Equipment

Ingredients

Servings:

3mediums

(1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)59milliliters

chopped fresh dill 680grams

halibut fillets or mahi-mahi fillets (about 1 inch thick)680grams

halibut fillets or mahi-mahi fillets (about 1 inch thick)5Tbsps

olive oil, divided 5Tbsps

olive oil, divided 1Tbsp

finely grated orange peel 118milliliters

thinly sliced shallots

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.