Wednesday, January 13, 2010

Sauteed halibut with roasted winter veggies

Here's an easy-to-fix, tasty and healthy meal -- my favorite kind!
For the roasted veggies, cut a sweet potato into one-inch cubes (I leave it unpeeled), add 2 cups of cubed butternut squash, one leek sliced into quarters lengthwise and a handful of whole Brussels sprouts. Toss with a little olive oil, salt and pepper and spices of your choice (such as ginger, cumin, and/or garlic). Spread on an oiled cookie sheet and roast in a 375-degree preheated oven for about 30 minutes, until veggies are fork-tender. Meanwhile....
For the sauteed halibut, heat a skillet to medium high; add a coating of vegetable oil if you are not using a nonstick skillet. Saute until golden on each side two halibut fillets that have been sprinkled with salt and pepper--about 2-3 minutes per side. Reduce heat to medium or medium low, cover and let cook another 3-4 minutes. Remove cover and squeeze 1/2 lemon over top of the fish. Spoon on top of each fillet about 2 tablespoons of Trader Joe's Artichoke-Red Pepper topping (found with the mustards and capers). Cover and heat through for just another minute or two.

That's it! A lovely meal; serve with crusty, warm bread and a glass of sauvignon blanc or pinot grigio.

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