Baked Halibut
4 servings 1 tsp. olive oil 1 cup diced zucchini ½ cup minced red onion 1 clove garlic, peeled & minced 2 cups diced fresh (or canned) tomatoes 2 tbsps chopped fresh basil ½ tsp. dried oregano ¼ tsp. sea salt ¼ tsp. paprika 4 – 6 oz wild Alaskan halibut fillets 1/3 cup crumbled feta cheese Preheat oven to 450 degrees F. Lightly grease a shallow baking dish. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, oregano, salt and paprika. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese. Bake 15 minutes or until the fish is easily flaked with a fork. Serve with rice, couscous, or mashed potatoes. This recipe was originally posted on Allrecipes.com. Rebecca found it in the Vital Choice newsletter and it quickly became a favorite. Vital Choice is an excellent source of superior wild salmon and seafood. Visit their website at http://www.vitalchoice.com/ for more information and ways to order their products. Arugula and Prosciutto Pizza
1 pound prepared pizza dough, preferably whole-wheat 2 tablespoons extra-virgin olive oil 1 medium onion, halved and thinly sliced 2 ounces very thinly sliced prosciutto, cut into thin strips (about ½ cup) ¼ teaspoon crushed red pepper 1 cup shredded fontina or mozzarella cheese 2 cups packed coarsely chopped arugula 1 cup chopped tomato Position oven rack in the lowest position, preheat to 450 F. Oil a large baking sheet. Roll out dough on a lightly floured surface to about the size of the baking sheet. Bake until puffed and light crisped on the bottom, 8 to 10 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, shirring, until the onion is beginning to brown, about 3 minutes. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato. Makes 6 servings. The fresh arugula and tomato give this pizza a fresh taste. It’s a great last “end of the summer” meal before autumn sets in. Recipe from Eatingwell.com. |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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