Wednesday, April 10, 2013

Halibut Packets with Tomatoes, Capers and Olives

Last week we reintroduced gluten to our diet for four consecutive days and then went back to clean eating for the last three days of the week.  We ended with mixed results from adding gluten  - we both had trouble sleeping all the way through the night which we thought was a strange result.  One of both of us was awake from about 2:00 a.m till 4:00 or 5:00 and some days till we got up in the morning.  Gerry had some slight indigestion but nothing major.  We have decided we will test gluten again at the end of re-introducing other foods.

This week we are testing soy products and we'll monitor how this affects us.  Our soy addition for today was tofu in our miso soup that we had for lunch.

I love the idea of placing the main component of dinner in its own little package and then adding a few ingredients on top and letting it all steam together in the oven.  Dinner prep doesn't get much easier than this.  I used impeccably fresh halibut, simply seasoned with salt and pepper and then topped it with garlic flavored olive oil and grape tomatoes, capers and kalamata olives.  Wrapped tightly in foil, the packets spent about 10 minutes in the oven and dinner was done.  I served the contents of the packets over brown rice.

Halibut Packets with Tomatoes, Capers and Olives
Makes 2 servings

2 15" x 15" pieces of aluminum foil
2 halibut fillets (6 ounces each)
1/2 tablespoon plus 2 teaspoons olive oil, divided
1 garlic clove, thinly sliced
pinch crushed red pepper flakes
1/2 cup grape tomatoes, halved
1 tablespoon capers
6 kalamata olives, halved or quartered
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 tablespoons dry white wine
2 teaspoons unsalted butter (I used ghee)
4 fresh thyme sprigs

Heat oven to 450 degrees

In a small skillet, warm the 1/2 tablespoon olive oil over medium heat.  Saute sliced garlic and crushed red pepper flakes until garlic turns golden, about 1 minute.  Remove skillet from heat and stir in tomatoes, capers and olives.

Place one piece of halibut in center of each foil square.  Sprinkle with salt and pepper.  Divide tomato mixture among fish.  Top each fillet with 2 tablespoons wine, 1 teaspoon butter and 2 thyme sprigs.  Fold edges of foil to make a tight packet.

Place packets on a large rimmed baking sheet; roast 10 minutes.  Slit open with a knife and gently open.

Slightly adapted from Lexi's Kitchen

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