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Halibut With Zucchini & Almond Salad

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  Halibut fillet 1 Pound (4 pieces of 4 ounce each)
  Lemon zest 1 Tablespoon
  Chive 1 Tablespoon, chopped
  Extra virgin olive oil 3 Tablespoon (2 tbsp. for the Halibut and remaining for the salad dressing)
  Regular salt 2 Dash (1 dash for the Halibut and remaining for the salad dressing)
  Pepper 2 Dash
  Zuchinni 1 Pound
  Red onions 1⁄4 Cup (4 tbs)
  Basil 1 Tablespoon, julienned
  Mint 1 Tablespoon, chopped finely
  Fresh lemon juice 2 Tablespoon
  Almond 2 Tablespoon, toasted and slivered

1. Season the halibut fillet with salt and pepper.
2. In a bowl combine lemon zest and chive, sprinkle mixture over the fillet. Set aside.
3. For Salad – trim the ends of the zucchini make thin ribbons.

4. In a large bowl combine zucchini, onions, basil and mints.
5. Toss the salad with extra virgin olive oil, lemon juice, salt and pepper.
6. For Fish – heat a non-stick sauté pan over medium high heat.
7. Pour in olive oil, place the fillets and cook for 10 minutes on both sides.

8. In a serving plate, place the Zucchini salad, top with halibut fillet and drizzle the left over dressing from the salad bowl and sprinkle toasted almond. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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