Baked Halibut with Herb Hollandaise

Halibut is a delightfully dense fish with a very mild flavor. This makes it a great choice for those who want the benefits of more seafood in their diet, but are not fans of a fishy flavor. Halibut is full of nutrition and a fantastic source of protein. It’s very low in fat and since this is such a lean fish, you can lose the guilt for adding some butter or oil to your sauce. Hollandaise might be easier to make than you think and pairs well with a nice filet of halibut. Serve with vegetables, such as asparagus or french beans, and rice or cauliflower rice.

Recipe: (Halibut, serves 2)

● 2 6-8oz Halibut Filets
● 1/2 tbsp Olive Oil
● 1/2 tsp Black Pepper
● 1/2 tsp Salt
● 1/2 tsp Paprika

Directions:

1. Preheat your oven to 425F and line a baking sheet with tin foil.
2. Wash the halibut filets and pat dry with a paper towel. Coat filets with olive oil, pepper, salt, and paprika then transfer to the baking sheet.
3. Place the filets in the center of the oven and cook for about 12 minutes or until it’s opaque and the internal temperature reaches 130F. Don’t be afraid to use an instant read thermometer.
4. While the halibut is cooking, prepare the hollandaise sauce.

Recipe: (Herb Hollandaise Sauce)

● 8 tbsp Unsalted Butter
● 3 Large Egg Yolks
● 1 tbsp Lemon Juice
● 1/2 tbsp Finely Chopped Parsley
● 1/2 tbsp Finely Chopped Dill
● 1/4 tsp Salt

Directions:

1. Slowly melt the butter in a small saucepan on the stove over medium-low heat or in the microwave in 15-30 second increments. You want it to melt, but you do not want the moisture to evaporate.
2. Separate the egg yolks and add to a blender or food processor along with the lemon juice, finely chopped parsley and dill, and salt. Blend until the mixture lightens in color and becomes airy. This usually takes about 30 seconds.