Wednesday, March 17, 2010

Halibut w/Cilantro Vinaigrette

Steamed Halibut
1 lb. Halibut Filet
1 Lemon, thinly sliced
Sea Salt and Pepper, to taste
  1.  Preheat oven to 400F.
  2. Lay out a piece of aluminum foil (big enough to wrap the filet) on a baking sheet.    .
  3. Oil the the fish filet and season with salt and pepper. Arrange the lemon slices to cover the filet.
  4. Wrap the fish in the foil, folding up all of the sides and creasing, to seal. 
  5. Put the wrapped fish (on the baking sheet) into the oven.
  6. Bake for 15 minutes, until fish is white and still moist.
  7. Garnish plates with sauce and serve with a sprig of cilantro.
Cilantro Vinaigrette
2 Handfuls of Fresh Spinach
1 Handful of Fresh Cilantro Leaves
3 T. Bragg Organic Apple Cider Vinegar
1 T. Dijon Mustard (may not be considered Paleo...I love it...I use it)
1 tsp. Raw Honey
1/4 C. Olive Oil
Sea Salt and Pepper, to taste
  1. Fill a blender with all of the ingredients, except for salt, pepper, and oil.
  2. Add enough water so that the mixture begins to puree.
  3. Once the mixture is a smooth consistency, with the blender on puree, stream in the oil. 
  4. Season with salt and pepper.
All of these ingredients can be adjusted to suit your around with it.

No comments: