Cook for Your Sweetie: Roasted Halibut

[ 1 ] February 14, 2013 |
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Some will dine out, some will stay in, some will frown at the very site of a V-Day heart shaped balloon, but all will smile at this recipe.  ROASTED HALIBUT WITH PICKLED BEETS! Yes, please.  Happy Valentine’s Day, XOXO!!

*Recipe Courtesy

Cook Time 25 min
Prep Time 15 min
Yields 8 serv.



  • ·         2 slice(s) bread, 100% whole-wheat – or rye, slightly stale
  • ·         4 teaspoons oil, olive, extra virgin – divided
  • ·         1/2 cup shallot(s) – finely chopped
  • ·         1/3 cup lemon juice – fresh
  • ·         2 teaspoons butter
  • ·         1 small capers – rinsed
  • ·         2 pounds fish, halibut fillets – Pacific, or other firm-fleshed fish, cut into 8 pieces
  • ·         1/4 teaspoon salt
  • ·         16 ounces beets, sliced – pickled, drained and diced



1.       Preheat oven to 425ºF. Coat a 9-by-13-inch baking dish with cooking spray.

2.       To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.

3.       Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.

4.       Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.

5.       Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.


Calories: 207
Sodium: 221mg
Dietary Fiber 1g
Saturated Fat 1g
Total Fat: 6g
Carbs: 12g
Cholesterol: 39mg
Protein: 25g

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Category: baked, Food.Fun.Stuff., main dish, seafood

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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  1. Cook for Your Sweetie: Roasted Halibut | CookingPlanet | February 14, 2013

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