Wednesday, January 30, 2008

Garlic & Herb Oven-Fried Halibut


Tonight I made my first menu-combo of the week. I made Garlic & Herb Oven-Fried Halibut, Red Potatoes with Herbed Vinaigrette, and Steamed Broccoli. The cookbook is so cool, it even tells you what order to do things in!

I halved the recipe, from 6 servings to 3. I think that I would not have halved the first 5 ingredients though...there wasn't really enough coating for the fish.

Game Plan:

1. While oven preheats:
Cook Potatoes
Prepare Fish

2. While fish cooks:
Finish potatoes
Steam Broccoli


Garlic & Herb Oven-Fried Halibut
recipe from Cooking Light 2008
- I halved the recipe
1 C panko (Japanese bread crumbs)
1 T chopped fresh basil
1 T chopped fresh parsley
1/2 t onion powder
1 large garlic clove, minced
2 large egg white, lightly beaten
2 T flour
6 halibut fillets
3/4 t salt
1/4 black pepper
2 T olive oil, divided
cooking spray

1. Preheat oven to 450
2. Combine first 5 ingredients in a shallow dish (I used waxed paper). Combine egg whites and egg in a shallow dish. Place flour in a shallow dish (I used waxed paper). Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
3. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2
minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with 1 T oil and remaining fish (I didn't need to because I halved the recipe). Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.


Red Potatoes with Herbed Vinaigrette

Place 1 1/2 pounds quartered red potatoes in a medium saucepan. Cover with cold water; bring to a boil. Cook 8 minutes or until tender; drain. Cool. Combine 2 T white wine vinegar, 1 T EVOO, 1/4 t salt, and 1/4 t black pepper in a large bowl, stirring well. Add potatoes, 1/4 C sliced green onions, and 2 t chopped parsley to mix, toss.



Overall, this was pretty good. Light, healthy, and pretty tasty. I wasn't overly impressed. Mike and Troy liked it, but there was no overwhelming reaction. We couldn't figure out if the potatoes were meant to be served hot or cold. They would be good either way though. I like this recipe, but I don't think I'll put it into my rotation.

4 comments:

Deborah said...

I love the Cooking Light meal plans - especially because I'm so bad about timing, and they lay everything out for you! This meal looks like a winner!

Natalie said...

I starred this! Looks delish!!

Alanna said...

Yay! Cooking Light is awesome, because I don't feel SO fat after I eat. :)

mrsdanigirl8 said...

I am soo trying this next week! It looks fabulous.