Halibut with Vegetables and Parsley

Halibut with Vegetables and Parsley
Halibut with Vegetables and Parsley
Despite its name, the "hot ajvar" called for in this recipe from Zov Karamardian, of Zovs Bistro and Bakery in Tustin, California, is fairly mild. If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Bean Garlic Potato Bake Sauté Wheat/Gluten-Free Halibut Celery Hot Pepper Carrot Fall Parsley Boil Bon Appétit
  • 1/4 cup olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup chopped fresh parsley
  • 1/4 cup minced garlic
  • 1 cup bottled clam juice
  • 1 cup diced potatoes
  • Carbohydrate 27 g(9%)
  • Cholesterol 83 mg(28%)
  • Fat 16 g(25%)
  • Fiber 6 g(23%)
  • Protein 42 g(84%)
  • Saturated Fat 2 g(12%)
  • Sodium 784 mg(33%)
  • Calories 425

Preparation Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet. Set aside. Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet. Cover and bake until fish is opaque in center, about 20 minutes.

Preparation Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet. Set aside. Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet. Cover and bake until fish is opaque in center, about 20 minutes.

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