:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/KFSTAKnEixvsVm8lpgc0/a990d07d2e06937c4e5f6ec1826004.jpg "Halibut with Spicy Lemon-Thyme Vinaigrette")
Halibut with Spicy Lemon-Thyme Vinaigrette
Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.
Ingredients
- 11⁄2 lb small red potatoes, halved or quartered if large
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh thyme leaves
- 1⁄4 teaspoon red pepper flakes, more
- 1⁄4 Cup olive oil
- Kosher salt
- freshly ground black pepper
- 4 fillet fresh halibut, skin removed
- 1 shallot, thinly sliced
- 1 leave bunch kale, stems discarded torn into bite-size pieces
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Directions
Add water to come inch up the sides of a large pot and fit it with a steamer basket. Bring the water to a simmer over high heat. Place the potatoes in the steamer basket, cover, and steam until very tender, about 5 to 8 minutes
Meanwhile, whisk together the lemon juice, thyme, chile flakes, tablespoons of the oil, and ¼ teaspoon salt in a small bowl. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the halibut fillets on both sides with salt and black pepper. Cook until opaque throughout, to 5 minutes per side.
Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 to minutes.
Add ¼ cup water and as much kale as will fit in the skillet and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with salt and black pepper to taste.
Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.
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TASTElistHalibut with Spicy Lemon-Thyme Vinaigrette
Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.
Add water to come inch up the sides of a large pot and fit it with a steamer basket. Bring the water to a simmer over high heat. Place the potatoes in the steamer basket, cover, and steam until very tender, about 5 to 8 minutes
Meanwhile, whisk together the lemon juice, thyme, chile flakes, tablespoons of the oil, and ¼ teaspoon salt in a small bowl. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the halibut fillets on both sides with salt and black pepper. Cook until opaque throughout, to 5 minutes per side.
Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 to minutes.
Add ¼ cup water and as much kale as will fit in the skillet and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with salt and black pepper to taste.
Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.
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