+

Halibut with Spicy Lemon-Thyme Vinaigrette

Halibut with Spicy Lemon-Thyme Vinaigrette
Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total: Active:
0 Ratings 

Ingredients (10)

  • 1 1/2 pounds small red potatoes (about 15), halved or quartered if large
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) fillets fresh halibut, skin removed
  • 1 shallot, thinly sliced
  • 1 bunch kale, thick stems discarded, leaves torn into bite-size pieces (about 12 cups)
Try Amazon Fresh
Nutritional Information
  • Calories433
  • Fat16.55g
  • Saturated fat2.49g
  • Trans fat
  • Carbs35.24g
  • Fiber5.55g
  • Sugar4.64g
  • Protein37.41g
  • Cholesterol83.35mg
  • Sodium166.98mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.

Tips for Fish

Instructions

  1. 1Add water to come 1 inch up the sides of a large pot and fit it with a steamer basket. Bring the water to a simmer over high heat. Place the potatoes in the steamer basket, cover, and steam until very tender, about 15 to 18 minutes
  2. 2Meanwhile, whisk together the lemon juice, thyme, chile flakes, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl. Set aside.
  3. 3Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the halibut fillets on both sides with salt and black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  4. 4Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 to 4 minutes.
  5. 5Add ¼ cup water and as much kale as will fit in the skillet and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with salt and black pepper to taste.
  6. 6Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.
Load Comments

Recommended from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...