Baked Halibut with Julienne Fruit and Vegetable Salad
- Spicy Vinaigrette
- 2 cups Kraft Zesty Italian Dressing
- 2-2/3 Tbsp. harissa paste
- 2-2/3 Tbsp. lemon zest
- 4 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- Julienne Salad
- 1 qt. Asian pears, julienne Safeway 1 lb For $1.88 thru 02/09
- 1 qt. celery root, julienned
- 1 qt. zucchini, julienned (2 inch lengths)
- 1 qt. carrots, julienned (2 inch lengths) Target 2 lb For $3.00 thru 02/06
- 2 cups red onions, thinly sliced
- - red peppers, julienned
- - yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06
- Baked Halibut
- 32 each halibut fillets (3-1/2 oz./100 g each)
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2/3 cup olive oil
- 1/4 cup red clover sprouts
- 1/4 cup fresh chervil leaves
- Spicy Vinaigrette: Combine ingredients.
- Refrigerate until ready to use.
- Reserve 2-2/3 Tbsp.
- (40 mL) of the Vinaigrette (or 2 tsp.
- 10 mL of the Vinaigrette for trial recipe) for garnishing each serving.
- Julienne Salad: Combine ingredients.
- Add 1 cup (250 mL) Spicy Vinaigrette (or 1/4 cup 60 mL Spicy Vinaigrette for trial recipe).
- Refrigerate until ready to use.
- Baked Halibut: Season fish with salt and black pepper.
- Add to hot oil in ovenproof skillet on medium-high heat; cook 1 min.
- on each side or until golden brown on both sides.
- Place skillet in heated 350 degrees F-convection oven 2 to 3 min.
- or until fish flakes easily with fork.
- For each serving: Spoon 1/2 cup (125 mL) Julienne Salad onto serving plate; top with 1 Baked Halibut fillet and 1 tsp.
- (5 mL) each sprouts and chervil.
- Drizzle 1/4 tsp.
- (1 mL) of the remaining Spicy Vinaigrette around edge of plate.
vinaigrette, italian dressing, harissa paste, lemon zest, lemon juice, julienne salad, asian pears, celery root, zucchini, carrots, red onions, red peppers, peppers, salt, ground black pepper, olive oil, red clover sprouts, chervil
Taken from www.kraftrecipes.com/recipes/baked-halibut-julienne-fruit-vegetable-salad-115730.aspx (may not work)