Wednesday, September 14, 2011

Quick Week Night Meal

A meal that is pretty, delicious and can be on the table in less than an hour is real prize!

Read on for everything you need to put this yummy dinner together.                                

Now for the recipes . . .
Honey Glazed Halibut

1/4 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves garlic clove, minced
2 teaspoons olive oil
4 4-ounce halibut fillets
1/4 teaspoon salt
4 sprigs fresh thyme

1. In small saucepan, bring orange juice, balsamic vinegar, honey, garlic & oil to a boil. Reduce heat & simmer until reduced by about one-fourth.

2. Sprinkle halibut with salt; place on grill rack & spoon one-half of glaze over halibut.

3. Bake for 6 minutes; turn very gently & spoon other half of glaze over halibut. Bake for 4 to 6 more minutes or until flaky. Remove from oven & drizzle with any remaining glaze.

4. Garnish with fruit salsa of choice.

Servings: 4               Total Time: 42 minutes
Oven Temperature: 425 degrees Fahrenheir
Nutrition (per serving): 245 calories, 43 calories from fat, 4.9g total fat, 95.4mg cholesterol, 278.5mg sodium, 895.9mg potassium, 12.3g carbohydrates, <1g fiber, 11.1g sugar, 36.2g protein.

Mango Salsa
2 medium mango, peeled, seeded and chopped
4 kiwi, peeled and diced
1/2 cup roasted red peppers, drained & finely chopped
1/2 cup onion, diced
1 Jalapeno pepper seeded and finely chopped
2 tablespoons lemon juice
2 teaspoons Fresh mint leaves, finely chopped
1 teaspoon honey
1/2 teaspoon salt

Place mangoes, kiwi, roasted red bell pepper, onion, jalapeno, lemon juice, mint, honey & salt in a sealable container. Mix welll & refrigerate until time to use.

Servings: 4         Total Time: 30 minutes

Nutrition (per serving): 126 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 298.2mg sodium, 524.6mg potassium, 31.2g carbohydrates, 5.4g fiber, 13.9g sugar, 2.1g protein.  

Roasted Asparagus
1 pound asparagus spears, trimmed
3 teaspoons olive oil, divided
2 cloves garlic, finely chopped
2 tablespoons Kalamata olives, finely chopped
1 teaspoon sesame seeds
Salt to taste

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash and trim asparagus, and place on baking sheet lined with aluminum foil; set aside.
In small skillet, pour 1 teaspoon olive oil. Sauté garlic until lightly browned. Remove from skillet. In small bowl, combine sautéed garlic and olives. Spread garlic mixture over asparagus.
3. Sprinkle with sesame seeds; add salt to taste.

4. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in preheated 425° oven for 8 to 10 minutes, depending on the size of the asparagus or until tender, but still crisp.

Servings: 4         Total Time: 15 minutes

And, Here's How I Did This!
  1. Over the weekend, prepare the Mango Salsa. Place salsa in an airtight container, and keep refrigerated until ready to use.
Day of meal prep:
  1. Place aluminum foil over baking sheet.
  2. Line grill pan fitted with rack with aluminum foil.
  3. Chop olives and garlic for asparagus; set aside.
  4. Make glaze for halibut; set aside.
  5. Wash and dry asparagus; cut off ends and discard.
Let's put it all together:

  • Cook rice according to package instructions beginning approximately 15 minutes prior to placing other two dishes in the oven.
  • Preheat oven.
  • Spread asparagus on baking sheet and drizzle with olive oil.Top with chopped olives and garlic.
  • Place halibut on rack of grill pan; brush with glaze.
  • Place asparagus and Halibut in oven.
  • After 6 minutes, gently turn halibut and brush with other half of glaze.
  • After 6 minutes, remove both dishes.
  • Place rice on serving platter; position cooked halibut on top of rice.
  • Top halibut with mango salsa, and garnish with fresh thyme sprigs.
  • Arrange asparagus on platter. Garnish with tomato flower.
  • Pour the wine and enjoy!

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