Halibut with Spring Vegetables
|1 8- to 11-oz can Mandarin oranges, drained|
|1/4 cup Aunt Vera's Italian Red Wine Vinegar|
|1/4 tsp sea salt|
|1/4 tsp freshly ground pepper|
|1 Tbsp DLM 100% Pure Honey|
|2/3 cup Vera Jane's Extra-Virgin Olive Oil|
|1½ lbs fresh Alaska Halibut fillets|
|Sea salt and freshly ground pepper|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 bunch leeks, white and light green parts, thinly sliced and rinsed|
|1 3.5-oz pkg sliced shiitake mushrooms|
|1 10-oz bag shredded carrots|
|1 bunch asparagus, bottoms trimmed, cut diagonally into 1-inch pieces|
|¼ cup dry white wine|
|½ cup vegetable or seafood stock (Kitchen Basics brand is excellent)|
Vinaigrette: Put drained oranges into blender or food processor. Add the vinegar, salt, pepper, and honey. Turn on motor and add 2/3-cup olive oil in a thin stream until all the oil is thoroughly blended.
Place halibut fillets in a large baking dish, pour vinaigrette over fish, and cover; refrigerate 1 hour.
Remove halibut from vinaigrette and season with salt & pepper. Heat remaining oil in a large sauté pan over medium-high heat until rippling. Place halibut in hot oil, flesh-side down, and sear 1 minute. Turn and cook for an additional 2 minutes. With a spatula, lift halibut flesh from its skin and set fillet aside; discard the skin.
Reduce heat to medium and add leeks, stirring to coat with oil. Stir in mushrooms, carrots, and asparagus; season to taste with salt and pepper. Add wine and stock. Place halibut on top of the vegetables in the pan. Cover and simmer until halibut is just opaque in the center, about 6 to 8 minutes. Reduce heat if liquid begins to boil.
Makes 6 servings
Per serving: 516 calories; 32g total fat; 5g saturated fat; 36mg cholesterol; 277mg sodium; 27g total carbohydrates; 27g protein;