Halibut with Spicy Lemon-Thyme Vinaigrette Recipe Recipe

Name: Halibut with Spicy Lemon-Thyme Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small red potatoes (about 15), halved or quartered if large; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon fresh thyme leaves; 1/4 teaspoon red pepper flakes, more to taste; 1/4 cup olive oil; Kosher salt; Freshly ground black pepper; 4 (6-ounce) fillets fresh halibut, skin removed; 1 shallot, thinly sliced; 1 bunch kale, thick stems discarded, leaves torn into bite-size pieces (about ½ cups)

Servings: persons

1 1/2 pounds small red potatoes (about 15), halved or quartered if large
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh thyme leaves
1/4 teaspoon red pepper flakes, more to taste
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
4 (6-ounce) fillets fresh halibut, skin removed
1 shallot, thinly sliced
1 bunch kale, thick stems discarded, leaves torn into bite-size pieces (about ½ cups)

1
Add water to come 1 inch up the sides of a large pot and fit it with a steamer basket.
2
Bring the water to a simmer over high heat.
3
Place the potatoes in the steamer basket, cover, and steam until very tender, about 15 to 18 minutes
4
Meanwhile, whisk together the lemon juice, thyme, chile flakes, 2 tablespoons of the oil, and 1/4 teaspoon salt in a small bowl.
5
Set aside.
6
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
7
Season the halibut fillets on both sides with salt and black pepper.
8
Cook until opaque throughout, 3 to 5 minutes per side.
9
Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat.
10
Add the shallot and cook, stirring occasionally, until tender, 2 to 4 minutes.
11
Add 1/4 cup water and as much kale as will fit in the skillet and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
12
Season with salt and black pepper to taste.
13
Serve the halibut with the potatoes and kale.
14
Drizzle with the lemon-thyme vinaigrette.

282

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 10 ingredients. The key ingredients include: 1 1/2 pounds small red potatoes (about 15), halved or quartered if large, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon fresh thyme leaves, 1/4 teaspoon red pepper flakes, more to taste, and more.

Yes, Halibut with Spicy Lemon-Thyme Vinaigrette Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut with Spicy Lemon-Thyme Vinaigrette Recipe

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