Weekend Menu Hacks: Poached Halibut & Zucchini with Pistachios
By Tracey Seaman
Peanut butter and jelly. Kim and Kanye. Fish and veg. These pairs roll off the tongue, complimenting each other and supplementing what the other lacks. (Although the second pairing is debatable for a variety of reasons.)
Any way that you like to cook fish is great, but perhaps the simplest way of all is to cook it in its own juices in a pouch. The flavors are intense, there are few added calories, and the clean-up a snap. Our Halibut in a Pouch with Leeks and Tomatoes is simply cooked in foil with a handful of ingredients. Halibut is high in heart-healthy Omega 3s, magnesium and B vitamins and thus helps increase blood flow and better distribute nutrients.
We paired that with Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime, all cooked with coconut oil. The pistachios not only give it a delicious crunch but add to the nutrient-dense meal with tons of vitamin B6 and the highest potassium count of any nuts. (It does have nearly 700 calories for a cup, though, so we’re merely sprinkling the zucchini with the nuts.)
And because it’s the start of fall, we’re starting our menu off with a zesty Sage and Pear Martini and ending it with a Cranberry Pear Parfait. If that doesn’t make you fall for the start of autumn, we don’t know what will.
A Super Simple Fish & Veg Menu
Step 1: Preheat the oven to 400°F.
Step 2: Prepare the pouch/sheets. Add leeks, tomatoes, tarragon, fish, wine, butter, tarragon and salt and pepper. Bake for 25 minutes.
Step 3: Assemble the Cranberry Pear Parfait.
Step 4: Sauté the shallot in coconut oil for 2 minutes. Add zucchini and cook for 5.
Step 5: Add lime juice and mint, season with salt and pepper and sprinkle with pistachios.
Step 6: Unwrap fish from pouches, spoon fish, leek, tomatoes, and juices into bowl, sprinkle with tarragon. Serve with zucchini.
Step 7: Whip up the Sage and Pear Martini and Cranberry Pear Parfait.
Step 8: Plate, serve, eat, love. #IEatClean
Click here for more Weekend Menu Hack Recipes.
Halibut in a Pouch with Leeks and Tomatoes
Extra-virgin olive oil
3 slender leeks: trimmed, rinsed well and thinly sliced (about 3 cups)
1½ cups ripe grape tomatoes, halved lengthwise, or 2 medium tomatoes, trimmed and diced
Four 6-ounce portions halibut fillet, 2/3 inch thick
2 tablespoons coarsely chopped fresh tarragon leaves
½ cup dry white wine
Sea salt and freshly ground pepper
Tear off four 12-inch long sheets of heavy-duty (long) foil. Press about half of 1 sheet into a shallow soup or pasta bowl to make a “bowl” out of the foil, leaving half of the sheet hanging over the side for folding over to make a pouch.
Drizzle in a couple of teaspoons of oil. Add a handful of leek slices and tomato halves, a pinch of tarragon and then a fish fillet. Pour in 2 tablespoons wine, add a 1-tablepoon pat of butter, another pinch of tarragon, and season well with salt and pepper. Fold the excess foil over top and crimp the edges together to enclose the fish and vegetables. Repeat with the remaining ingredients, saving about 1 tablespoon of tarragon for serving time. Place the pouches in a single layer on a large baking sheet. (You can prepare up to 4 hours ahead. Refrigerate until ready to cook.)
Preheat the oven or a gas grill to 400°F. Place the sheet with the pouches in the oven or on the grill and cover and cook for 25 minutes.
Unwrap one of the pouches, taking care to keep the juices from escaping. Using a spatula, transfer the fish to a shallow bowl or plate. Spoon the leek and tomato on top, pour on the juices from the foil, and sprinkle with some more fresh tarragon. Repeat with remaining fish portions.
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