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Roasted Halibut with Pickled Beets Recipe

3:36 PM, Jan 31, 2012   |    comments
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Serves: 4
Cook Time: 40 minutes

Shopping list:

  • 1 cup whole-wheat breadcrumbs
  • 2 teaspoons  extra-virgin olive oil divided
  • 1/4 cup  finely chopped shallot
  • 1/4 cup  fresh lemon juice
  • 1/2 tablespoon capers, rinsed
  • 1 pounds pacific halibut, or other firm-fleshed fish ,cut into 4 pieces
  • 1/4 teaspoon salt
  • 1 8-ounce can sliced pickled beets, drained and diced


  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Place the breadcrumbs in a small bowl and toss with 1 teaspoons oil.
  3. Heat the remaining 1 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. 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 slices pickled beets.



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