Crusted Halibut and Salad of Grilled Vegetables
1 large onion, sliced crosswise (about 200g)
180g baby courgettes. halved lengthwise
100g roasted red pepper
150g Santini cherry tomatoes
juice 1/2 lemon
1 teaspoon sugar
handful chopped basil
4-5 leaves of Romaine lettuce, shredded
Spray a non stick griddle with olive oil. Griddle the slices on onions and the split courgettes until cooked and attractively charred.
Meanwhile, combine the lemon juice & sugar in a bowl. Add the cooked vegetables, the Santini tomatoes, halved and the chopped basil. Season generously with salt & pepper and leave to stand while you cook the fish.
I used a seasoning mix called "Big Rub" which I bought a while back from Lakeland. It is just a mix of herbs for fish, so you could use whatever you like - dill, chervil etc. I left the rub to stand with the fish for an hour or so, then simply pan fried the halibut steak in a non-stick skillet with a mist of olive oil.
Line half the plate with the shredded romaine and pile the salad on top. Serve with the halibut steak.
Calories (kcal) 275.4
Carbohydrate (g) 27.5
Protein (g) 31.3
Fat (g) 4.8
Fibre (g) 6.8
Here's a picture of Big Rub Dry Marinade for Fish. If you Google around, you can find it. I only bought it 'cause it was on sale. In future, I would make my own.
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