Fibro Daily

Summer Fishing

Fibro Daily May 22, 2013

Fish is a wonderful source of nutrients that enriches the skin, helps keep the heart healthy and helps keep weight off, if prepared in a healthy manner. ( Thinks baked, sautéed, steamed.)

Olive Oil Poached Halibut is a recipe that you should add to your collection. It’s easy to make, nutritious, and delicious. The recipe comes from Dr. Perricone, noted health and beauty expert:

Ingredients

  • ¼ cup capers, rinsed
  • 2 ½ lb (1-inch-thick) halibut fillets
  • 1 ½ large lemons, thinly sliced crosswise
  • ¼ cup fresh flat-leaf parsley
  • 2 cups extra-virgin olive oil

Directions

  • Preheat oven to 250°F.
  • Chop half of capers and pat fish dry.
  • Sprinkle fish with 1 ½ teaspoons salt and ½ teaspoon pepper.
  • Let stand 10 minutes at room temperature.
  • Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon.
  • Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish.
  • Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 ¼ hours. Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.

This dish goes well with a side of kale or spinach, served raw as a salad with a light vinaigrette or steamed with olive oil and garlic. Yum!

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