CookEatShare is also available in English
Cerrar

Receta Grilled Halibut With Herb Garlic Roasted New Potatoes

click to rate
0 votos | 1282 views
Raciónes: 4

Ingredientes

Cost per serving $11.76 view details
  • 8 sm red potatoes - (abt 1 to 1 1/2 lbs)
  • 1 x garlic head papery outer skin removed
  • 1 x rosemary sprig
  • 1 x thyme sprig
  • 1/3 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 4 med vine-ripe tomatoes (red or possibly yellow)
  • 1/4 c. sherry vinegar
  • 2 Tbsp. freshly-squeezed orange juice
  • 4 x halibut or possibly sea bass fillets - (6 ounce ea) Orange segments for garnish Fresh basil for garnish

Direcciones

  1. Preheat an outdoor grill to medium-high heat.
  2. Scrub the potatoes, pat dry, cut into quarters and put them in a medium-bowl. Cut the head of garlic into 4 pcs and add in them to the bowl with the sprigs of rosemary and thyme. Toss with 2 Tbsp. of the extra virgin olive oil and season with salt and pepper.
  3. Empty the contents of the bowl onto a large sheet of aluminum foil, then fold the sides up to enclose the potatoes in a pouch. Set the pouch on the warm grill and roast till the potatoes are tender, 15 to 20 mnutes. Move the package to the outer edge of the grill to keep hot.
  4. While the potatoes are roasting, bring a small pan half-filled with water to a boil. Core the tomatoes and cut a small "X" on the bottom of each tomato. Gently add in them to the boiling water and simmer till the tomato skin begins to split, about 30 seconds. Immediately transfer the tomatoes to a bowl of ice water and let the tomatoes cold.
  5. Drain the tomatoes, cut them in half and scoop out and throw away the seeds. Dice the tomatoes and combine them with the remaining extra virgin olive oil, vinegar and orange juice. Season to taste with salt and pepper, toss to mix well and set aside.
  6. Season the halibut with salt and pepper and cook on the grill till the fish is just opaque through, about 5 to 7 min on each side, depending on the thickness of the fish.
  7. Arrange the roasted potatoes in a small pile on each plate, set the fish on top and spoon the tomato relish around the fillet. Garnish with orange segments and a sprig of fresh basil.
  8. This recipe yields 4 servings.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 763g
Recipe makes 4 servings
Calories 691  
Calories from Fat 88 13%
Total Fat 9.82g 12%
Saturated Fat 1.45g 6%
Trans Fat 0.0g  
Cholesterol 131mg 44%
Sodium 242mg 10%
Potassium 3391mg 97%
Total Carbs 54.32g 14%
Dietary Fiber 5.8g 19%
Sugars 3.41g 2%
Protein 91.38g 146%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment