Herb Crusted Halibut with Chilled Avocado Soup and Green Salad

Welcome to Helena's Kitchen, this is a show for you who are interested in food and beverage. We are today cooking an Herb Crusted Halibut with Chilled Avocado Soup and Green Salad.Enjoy!

Ingredients

For avocado soup
Avocado 2
Sour cream 1⁄2 Cup (8 tbs)
Poblano pepper 1 , roasted
Canned pepperoncini 20 Gram (with 2 tbsp. juice)
Lime juice 2 Tablespoon
Salt and white pepper To Taste
Cilantro 2 Tablespoon , freshly chopped
Milk 1⁄2 Cup (8 tbs)
For herb crusted halibut
Halibut fillet 12 Ounce
Panko bread crumbs 5 Tablespoon
Fresh cilantro 1 1⁄2 Tablespoon , chopped
Salt 1⁄2 Teaspoon
White pepper 1⁄3 Teaspoon
Olive oil 1⁄2 Tablespoon
For green salad
Romaine heart head 200 Gram , chopped
Tomato 1
Garlic 1 Teaspoon , freshly chopped
For dressing
Balsamic vinegar 3 Tablespoon
Olive oil 3 Tablespoon
Lime juice 1 Teaspoon
Brown sugar 1⁄2 Teaspoon

Directions

For Avocado Soup

GETTING READY

1. Place the poblano over the stove and roast until crust is brown.

2. Take off from the stove and chop. Reserve poblano, cilantro and pepperoncini for garnish and thinly slice these ingredients.

MAKING

3. In a blender, add in the scooped avocados, sour cream, poblano, pepperoncini along with juice, lime juice and cilantro. Blend for a few minutes.

4. Season with salt and white pepper and add in the milk. Blend for a few minutes until smooth.

5. Take out the soup in serving bowls and garnish with chopped cilantro and poblano. Place in the refrigerator until ready to serve.

SERVING

6. Recipe follows.

For Herb Crusted Halibut

GETTING READY

1. Preheat the oven to 450 degrees F.

2. Season the halibut fillets with salt and white pepper. Set aside.

MAKING

3. In a medium bowl, mix together panko bread crumbs, cilantro, salt and white pepper and olive oil. Mix well with hands.

4. Place the halibut over the baking sheet and top with panko mixture.

5. Bake in the oven for 20 minutes.

SERVING

6. Recipe follows.

For Green Salad

MAKING

1. For dressing – in a medium bowl, whisk together balsamic vinegar, olive oil, lime juice and salt and white pepper. Set aside.

2. In a large bowl, add in romaine, tomato and garlic. Drizzle in the dressing and toss well.

SERVING

3. In a serving plate, place halibut and green salad. Serve with avocado soup.

Recipe Summary

Difficulty Level: Medium
Cuisine:
Course:
Ingredient:
Method:
Restriction:
Taste:
Preparation Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1138Calories from Fat 664

 % Daily Value*

Total Fat 77 g117.8%

Saturated Fat 16.45 g82.2%

Trans Fat 0 g

Cholesterol 90 mg

Sodium 1044.7 mg43.53%

Total Carbohydrates 67 g22.3%

Dietary Fiber 19.56 g78%

Sugars 15.4 g

Protein 51 g102.1%

Vitamin A 217.3% Vitamin C 65.6%

Calcium 28.3% Iron 23.7%

*Based on a 2000 Calorie diet