Nutritional Analysis per serving (4 servings)Powered by
Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.
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
2Meanwhile, whisk together the lemon juice, thyme, chile flakes, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl. Set aside.
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.
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.
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.
6Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.
The tropical flavors of lemon grass and pineapple make this twist on the Lemon Drop a special treat for the summer. A lemon grass infused simple syrup, Stoli Citros Vodka and the very floral St. Germain Elderflower Liqueur deliver further depth of flavor and help make this a solid step up beyond your first Lemon Drop.
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A quick and easy method.
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