Halibut Tomato Zucchini Roast

A brief apology for my two month absence. Summer has flown by so fast and I have been chasing three active girls around, losing track of all time. We have still been trying to follow close to our Paleo diet, but I have found myself slacking and consuming more sugars from fruits and chocolates than I would like to admit.

In an attempt to get our eating back on the right track, I am trying to focus more on fresh seasonal produce, which is not hard when you live in Oregon. This time of year fresh produce is abundant and inexpensive.

Courtesy of Rachel Coward

 When they said Eat the Rainbow, I am sure those researchers must have been thinking of the typical Oregonian Diet. Tomatoes are also a excellent source of antioxidants that can protect your skin against UV's , and is a great anti-aging vegetable.

Halibut Tomato Zucchini Roast

• 1/3 Cup of Olive Oil + 1 tbsp of Olive oil
• 2 (10) ounces of heirloom Sweet tomatoes
• 1 cup of Mushrooms
• 3 cloves of garlic
• 1 juice of lemon
• 1 Zucchini
• 1 Pound of Halibut
• 1 tsp red pepper
• dash of Kosher salt
• dash of black pepper 
• 1 tsp. peppercorn
• 4 ounces of goat cheese
• Fresh torn spinach leaves about 7

Pre- Heat oven to 350

Steps

1. Slice Tomatoes lengthwise in halves
2. Slice mushrooms 
3. Slice garlic cloves lengthwise
4. Pour 1/3 c. of olive oil in a dutch oven
5. Place halibut in and rub olive oil on fillet
6. Sprinkle red pepper on and peppercorn
7. Squeeze lemon about half
8. Pour remaining ingredients, tomatoes, garlic, zucchini
9. Sprinkle with salt and pepper
10. Squeeze remaining lemon
11. Line a deep platter with Fresh torn spinach leaves

Bake @ 350 degrees for 35 to 40 minutes. Or until fully cooked but still tender. Stir in Goat Cheese. Serve and enjoy!!! 

Halibut, olive oil, and garlic

Slice Tomatoes and Mushrooms lengthwise in halves

Spicin it up

Fresh Seasonal Zucchini, and tomatoes

Bake 350

Opt for fresh organic spices!

creating a recipe!

Slice and stir in, I used 4 ounces

And Eat

Good Friday Dinner

During Lent we have refrained from eating meat on Fridays. With the exception of Fish!


Our family loves fish, my girls love fish and eat it up, and I am sure that this Halibut recipe will become one of your families favorites as well!

Roasted Pepper Halibut

• 1 pound of Halibut
• Cayenne pepper, 
• salt and pepper 
• 1 lemon squeezed
• 5 tablespoons of Olive oil
• 1 shallot
• 2 Bell red peppers
• 2 hot cherry peppers from a jar and deseeded
• 2 tablespoons of balsamic
• 1tablespoon of Honey
• 1 teaspoon of Dijon mustard

and my treat but this is not paleo, but makes this recipe amazing is....
2 tablespoons of Kelly's Habanero Jelly

Marinate the Halibut in lemon juice and a tablespoon of olive oil. Sprinkle Cayenne pepper, salt and pepper on fish.

In food processor puree bell pepper, hot cherry pepper,  balsamic, honey, mustard, and optional  Jelly.


Bake Halibut or grill. I baked at 450 for around 25 minutes. I am extra safe and cautious, and we were cooking 2 pounds this night.

When you are done baking add sauce.

This sauce was so good that we added it to our egg mixture the next morning!

We had an amazing Good Friday Dinner.