Halibut With Spicy Lemon-Thyme Vinaigrette

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Photo by Yunhee Kim
Halibut With Spicy Lemon-Thyme Vinaigrette 2.9 113 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 59 mg
    • Sodium 612 mg
    • Protein 45 g
    • Carbohydrate 31 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 184 mg

Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until very tender, 15 to 18 minutes

Meanwhile, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until opaque throughout, 3 to 5 minutes per side.

Ingredients

  1. Check pounds red new potatoes (about 15), halved or quartered if large
  2. Check 2 tablespoons fresh lemon juice
  3. Check 1 tablespoon fresh thyme leaves
  4. Check ¼ to ½ teaspoon crushed red pepper
  5. Check ¼ cup olive oil
  6. Check kosher salt and black pepper
  7. Check 4 6-ounce pieces skinless halibut, striped bass, or cod fillets
  8. Check 1 shallot, thinly sliced
  9. Check 1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)

Directions

  1. Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until very tender, 15 to 18 minutes
  2. Meanwhile, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl.
  3. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  4. Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, tossing occasionally, until tender, 2 to 4 minutes.
  5. Add ¼ cup water and as much kale as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with ¼ teaspoon each salt and black pepper.
  6. Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.