Parmesan Crusted Halibut & Scalloped Reds

Photo by www.onlyglutenfreerecipes.com

Ingredients:

Parmesan Crusted Halibut

  • 1 pound halibut fillet
  • olive oil
  • 1/4 cup grated Parmesan
  • 2 tbsp Italian or Sicilian lemon juice
  • 1 & 1/2 tbsp Spectrum Canola Mayo
  • a pinch of sea salt
  • 2 tbsp diced scallion
  • 1 teaspoon Sriracha
  • 1/4 cup minced fresh Italian Parsley (for garnish)

Scalloped Reds

  • 3 medium-size red skin potatoes
  • olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup Parmesan
  • 1/2 teaspoon dried Thyme

Steamed Broccoli

  • 2 cups broccoli
  • 2 tbsp Italian or Sicilian lemon juice
  • 1/2 teaspoon minced garlic
  • a pinch of grated Parmesan

Items That You’ll need:

  • 2 medium glassware baking dishes
  • 1 cooking pot
  • 2 medium mixing bowls
  • Nature’s Promise Olive Oil Spray

Instructions:

Parmesan Crusted Halibut

  • Preheat oven to 400 degrees.
  • Coat glassware baking dish with olive oil spray.
  • In a medium mixing bowl, mix 1/4 cup grated Parmesan, 2 tbsp lemon juice, 1 & 1/2 tbsp Spectrum Canola Mayo, a pinch of sea salt, 2 tbsp diced scallion, & 1 teaspoon Sriracha.
  • Place the halibut fillet centered in the glassware baking dish.
  • Place in oven & bake for 10 minutes.
  • Spread the mixture of ingredients evenly on the 3 exposed sides of the fillet.
  • Continue to bake for an additional 4-5 minutes, or until lightly browned.
  • Serve & enjoy!

Scalloped Reds

  • Preheat oven to 400 degrees.
  • Spray the glassware cooking dish with olive oil spray.
  • Slice 3 medium-size red skin potatoes into thin, 1/4 inch slices.
  • Add 1 & 1/2 tbsp olive oil & 1 teaspoon minced garlic to a medium mixing bowl.
  • Add the sliced potatoes to the mixing bowl, & evenly coat with the oil & garlic.
  • Neatly arrange the sliced potatoes, placing the edge of the next potato on the potato that was placed before it, creating a slight layered effect.
  • Evenly top the first layer of potatoes with 1/2 of the 1/4 cup of Parmesan, & 1/2 of the teaspoon of minced garlic.
  • Create another layer upon the first layer, & top with the remaining Parmesan & garlic.
  • Top evenly with the 1/2 teaspoon of dried thyme.
  • Roast in the oven for 45-50 minutes, or until golden & crisp.
  • (You may coordinate the halibut to cook towards the last 15 minutes of the Scalloped Reds cooking time.)
  • Serve & enjoy!

Steamed Broccoli

  • Fill cooking pot with water, two thirds of the way, & bring to a boil.
  • Add 2 cups broccoli, & lower to medium flame/temperature.
  • Steam for exactly 1 minute.
  • Drain the broccoli in a strainer.
  • Evenly top with 2 tbsp lemon juice, 1/2 teaspoon minced garlic, a pinch of grated Parmesan, & a drizzle of olive oil .
  • Serve & enjoy!

Halibut is a delicious yet mild fillet, and is one of my favorites. This delicious recipe may be enjoyed for Meals 2 or 3 on the Remedy Recipes format, however to use it for Meal 4, simply remove the potatoes.

Portions:

Women: 3 oz. Parmesan Crusted Halibut, 1 medium Scalloped Red, & 1/2 cup Steamed Broccoli

Men: 6 oz. Parmesan Crusted Halibut, 2 medium Scalloped Reds, & 1 cup Steamed Broccoli

We hope that you enjoy this tasty recipe. It’s best hot-out-of-the-oven, so be sure to coordinate your timing. The Parmesan, garlic, & herbs lend some amazing flavor, as does the Sriracha-mayo topping! This is another great option for Fridays during LENT. Have a Happy & Blessed Easter, & a Blessed Passover.

Mangiare, Piaccia! Eat, Enjoy!

 

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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