Baked Halibut with Julienne Fruit and Vegetable Salad Recipe

Name: Baked Halibut with Julienne Fruit and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Vinaigrette; 2 cups Kraft Zesty Italian Dressing; 2-2/3 Tbsp. harissa paste; 2-2/3 Tbsp. lemon zest; 4 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09; Julienne Salad; 1 qt. Asian pears, julienne Safeway 1 lb For $1.88 thru 02/09; 1 qt. celery root, julienned; 1 qt. zucchini, julienned (2 inch lengths); 1 qt. carrots, julienned (2 inch lengths) Target 2 lb For $3.00 thru 02/06; 2 cups red onions, thinly sliced; - red peppers, julienned; - yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06; Baked Halibut; 32 each halibut fillets (3-1/2 oz./100 g each); 2 tsp. salt; 1 tsp. ground black pepper; 2/3 cup olive oil; 1/4 cup red clover sprouts; 1/4 cup fresh chervil leaves

Servings: persons

Spicy Vinaigrette
2 cups Kraft Zesty Italian Dressing
2-2/3 Tbsp. harissa paste
2-2/3 Tbsp. lemon zest
4 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
Julienne Salad
1 qt. Asian pears, julienne Safeway 1 lb For $1.88 thru 02/09
1 qt. celery root, julienned
1 qt. zucchini, julienned (2 inch lengths)
1 qt. carrots, julienned (2 inch lengths) Target 2 lb For $3.00 thru 02/06
2 cups red onions, thinly sliced
- red peppers, julienned
- yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06
Baked Halibut
32 each halibut fillets (3-1/2 oz./100 g each)
2 tsp. salt
1 tsp. ground black pepper
2/3 cup olive oil
1/4 cup red clover sprouts
1/4 cup fresh chervil leaves

1
Spicy Vinaigrette: Combine ingredients.
2
Refrigerate until ready to use.
3
Reserve 2-2/3 Tbsp.
4
(40 mL) of the Vinaigrette (or 2 tsp.
5
[10 mL] of the Vinaigrette for trial recipe) for garnishing each serving.
6
Julienne Salad: Combine ingredients.
7
Add 1 cup (250 mL) Spicy Vinaigrette (or 1/4 cup [60 mL] Spicy Vinaigrette for trial recipe).
8
Refrigerate until ready to use.
9
Baked Halibut: Season fish with salt and black pepper.
10
Add to hot oil in ovenproof skillet on medium-high heat; cook 1 min.
11
on each side or until golden brown on both sides.
12
Place skillet in heated 350 degrees F-convection oven 2 to 3 min.
13
or until fish flakes easily with fork.
14
For each serving: Spoon 1/2 cup (125 mL) Julienne Salad onto serving plate; top with 1 Baked Halibut fillet and 1 tsp.
15
(5 mL) each sprouts and chervil.
16
Drizzle 1/4 tsp.
17
(1 mL) of the remaining Spicy Vinaigrette around edge of plate.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Spicy Vinaigrette, 2 cups Kraft Zesty Italian Dressing, 2-2/3 Tbsp. harissa paste, 2-2/3 Tbsp. lemon zest, and more.

Yes, Baked Halibut with Julienne Fruit and Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Halibut with Julienne Fruit and Vegetable Salad

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