Grilled Halibut and Vegetables- Vitamin Packed for Your Skin Health - Page

  • Posted on: Mar 10 2012
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Grilled Halibut with Sauteed Broccoli, Cauliflower, Julienne Red Pepper and String Beans. 

Neal Mendel, Chef De Cousine

Per Serving

Calories 305

Vitamin A IU 3179 (delay wrinkle development)

Vitamin C mg 125 (fight free radicals)

Vitamin E mg 3.4 (antioxidant and anti-inflammatory)


4 4-oz. halibut filets

3 tbsp. olive oil

1 red bell pepper

2 cups broccoli flowerets

2 cups cauliflower flowerets

1 cup string beans or French beans

1 medium yellow onion, diced

1 clove garlic, minced

1/2-1 cup of white wine

Salt and white pepper to taste

Fresh Lemon Juice

Vegetables: In a large skillet, heat olive oil until very hot- add onion and saute on high for 2 minutes, stirring so they don’t burn. Add remaining vegetables, one every minute and cook for 2 additional minutes. Add garlic and cook for 1 minute. Add white wine and coverfor 1 minute. Season with salt and pepper. Reduce heat to low and let stand covered to keep warm.

Halibut: Preheat grill on high, so that you achieve attractive grill markings. Season the fish with salt and white pepper, brush with olive oil.  Grill fish, starting with the skin side up. Cook for 4-5 minutes, being careful not to burn. Turn and finish cooking with skin side down. Cooking time will vary depending  on the thickness of the fish. Serve with vegetables and and a squeeze of lemon juice.



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