Creamy Lemon-Parmesan Halibut
I've been blessed to be brought up in a family that loves to fish and hunt. Although I do not participate in either sport (other than for play), I get to reap the benefits of annual trips to Alaska for fresh Halibut! (Thanks Dad).
Halibut is my favorite seafood friend because it's lite, versatile and packed with 42 grams of protein per serving. Halibut brings more than great taste to the table...it's super good for you too! This fish is filled with Vitamins B12, B6, Magnesium and Niacin - all of which help your bodies systems function at optimal speed. It's also rich in micronutrients such as Selenium. Selenium, a critical antioxidant, helps your body repair damaged cells, fights inflammation and promotes thyroid health. Build and repair muscles? Yes please. Suppress appetite and aid in weight loss? Um..YES please! The health benefits are countless and the taste is nothing short of fresh.
If you are looking for a mouthwatering way to prepare your next fillet, try my Creamy Lemon-Parmesan Halibut!
1 10-12 oz. Halibut filet, approximately 1 inch thick
3 Tbsp full fat mayonnaise
3 Tbsp full fat sour cream
1 Tbsp coarse ground dijon
1 tsp. lemon zest
2 Tbsp of fresh lemon juice (juice from 1/2 a lemon)
2-3 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper
2/3 c parmesan, shredded
2 Tbsp chives, diced
Lemon wedges for garnish
Preheat oven to 375 degrees F. Using aluminum foil, create yourself a foil boat large enough to lay your filet in. Brush both sides of the fish with olive oil and liberally salt and pepper.
In a small bowl combine mayonnaise, sour cream, dijon, lemon zest, lemon juice, garlic, salt, pepper and parmesan. Top the fish with your mayonnaise mixture, spreading evenly and sprinkle with chives. Tuck lemon wedges along the backside of the fish and bake 18-20 minutes or until fish is flakey. Broil 2-3 minutes and remove fish when the top begins to brown. Allow to cool 5-7 minutes and serve with a cold salad.