halibut with roasted beets, beet greens, and dill-orange gremolata
(from ablue’s recipe box)
Source: epicurious
Ingredients
- 5 tablespoons olive oil, divided
- 1/4 cup chopped fresh dill
- 1 tablespoon finely grated orange peel
- 3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
- 1/2 cup thinly sliced shallots
- 4 6- to 7-ounce halibut fillets or
- mahi-mahi fillets (about 1 inch thick)
Directions
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Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
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Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
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Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.