Baked Halibut with Julienne Fruit and Vegetable Sal

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Baked Halibut with Julienne Fruit and Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions