Sunday, May 28, 2017

Halibut, Rice, and Brussels Sprouts


Halibut
1/2 lb Halibut, fillet
1 tsp Dill, dried
3 cloves Garlic
1/4 cup Lemon juice, freshly squeezed
1/2 tsp Black pepper, ground
1 tsp Paprika, smoked
1/2 tsp Sea salt
1 1/2 tbsp Olive oil
1/2 tsp Red paper flakes
Bake at 350 degrees for 20 minutes.

Jasmine Brown Rice
2 cups water
pinch of salt and a dash of olive oil in the water.
Bring to boil and add 1 cup rice. Bring to boil again and then simmer for 30 to 35 minutes.
Sauté 1/4 cup chopped mushrooms, 1/4 cup chopped onions, two chopped garlic cloves. Once tender add to simmering rice.
Add 1 tbsp. chopped fresh basil to simmering rice.

Balsamic Brussels Sprouts
1/2 lb Brussels sprouts
1/4 Red onion
1 tbsp Balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp Ground mustard
1/2 tsp Black pepper
3/4 tsp Sea salt
1 tbsp Olive oil
Bake at 425 degrees for 30 minutes

Serve with wheat rolls and pairs well with rose wine.
Enjoy!

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