Back in the kitchen

by Joanne on December 29, 2008

As per Wikipedia….Gremolata (or gremolada) is a chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braised veal shank dish, “Ossobuco alla milanese“. The citrus element in gremolata makes it an appropriate addition to seafood dishes.

Tonight for dinner, we had Roasted Halibut with Beets, Escarole and Dill-Citrus Gremolata.

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  • 2 TBS olive oil (separated)
  • 1 tsp dill
  • 1 tsp fresh grated orange zest (keep this orange!)
  • 1 8oz can beet slices, drained and rinsed
  • 1 head escarole, cleaned, dried and rough chopped
  • 1 TBS minced onion (boo-hoo, had to used dehydrated!)
  • 1 orange (the one you used to get the zest from)
  • 1 12 oz halibut fillet (cut in 2, about 1 inch thick)

Preheat the oven to 450 F.  Let your escarole soak well in water, and when ready to use, pat dry.  Spray a baking dish with non stick spray or coat with oil.  Mix dill and peel in a tiny bowl. Place beets in a dish and add your dill and peel (gremolata), onion, sprinkle with salt and pepper, add 1 tsp olive oil, toss well.   Put the dried, chopped escarole in another bowl and sprinkle with salt, pepper and add 2 tsp olive oil and squeeze 1/4 of your orange over the escarole.

Spread the escarole on the baking dish.  Coat your fish with the juice from 1/2 of the orange, sprinkle with salt and pepper and place on top of escarole. Brush with 1/2 TBS oil and top with the beet mixture.

Roast the fish until opaque, about 10-15 minutes. *With the beets on top, it adds height to the fish so you must add time to cooking. My fish tonight took about 18 minutes.

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Nutrition(approx): 292 calories. 16 g fat. 212 sodium. 13 g carbs. 24 g protein. 

I served this with steamed cauliflower with a little lemon-pepper.

dinner-0011 It’s football Monday but all my fave’s are out of the playoffs. Now I have to pick the next best.  My rational has nothing to do with where we live, and I know the Chargers made it so I’ll root for them.  Now I have to have a 3rd string back up.  Will have to let you know when I review, once again, whose in.

Have a great night.

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2 Comments

  • At 2008.12.30 13:14, Nancy Jean said:

    What a gorgeous dish – – you are such an epicure!

    Glad to see that you three made it home in one piece. I was slightly concerned with the weather over the weekend, knowing you’d be on the road. Lovely to see pictures of the folks, so nice you got to spend Christmas together.

    Bob’s stuck on the idea of “everyone home safely in their beds” by the stroke of 12 tomorrow night! But wondering if you’re interested in dinner out earlier? Give a shout if you’re free and willing. Haven’t talked with anyone else yet. AND HEY! Bob took it upon himself as my Xmas gift to expand upon the idea of joining you for your birthday dinner at the Brae Loch by booking us a room at the Brewster Inn for Friday and Saturday nights. So we can enjoy a lovely dinner with you two, and then walk over to our digs around the corner instead of driving all the way home – YAY! Now no matter what the weather we’re there!

    • At 2008.12.31 12:01, applec said:

      Phoenician tonight! Let’s party!

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