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Sheet-Pan Halibut with Roasted Parsnips, Radishes & Green Chile Cream

Sheet-Pan Halibut with Roasted Parsnips, Radishes & Green Chile Cream

Prep time: 20 minutes
Bake/Broil Time: 30 minutes
Serves: 4


  • 2 large parsnips, cut into 1-inch pieces
  • 2 cups quartered radishes
  • 2 tablespoons olive oil, divided
  • 1 tablespoon salt-free taco seasoning mix
  • 4 halibut fillets (about 1¼ pounds)
  • 1 can (4 ounces) diced mild green chiles, undrained
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • ½ cup plain nonfat Greek yogurt
  • 2 teaspoons chopped fresh chives plus additional for garnish (optional)

Directions:

  1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss parsnips, radishes, 1 tablespoon oil, taco seasoning and ¼ teaspoon salt; spread in single layer on prepared pan.
  2. Bake 15 minutes.
  3. Push vegetable mixture to 1 side of pan; place halibut on opposite side. Brush halibut with remaining 1 tablespoon oil; sprinkle with ¼ teaspoon each salt and pepper. Bake 10 minutes; turn oven to broil. Broil 5 minutes or until internal temperature of halibut reaches 145° and vegetables are golden brown.
  4. In small skillet, cook and stir green chiles, garlic and lime juice over medium-high heat 4 minutes or until most liquid is absorbed; reduce heat to medium. Add yogurt and chives; cook and stir 1 minute or until heated through.
  5. Serve halibut topped with yogurt mixture along with vegetables; garnish with chives, if desired.

Per serving: 455 Calories, 28g Fat (5g Saturated), 72mg Cholesterol, 548mg Sodium, 23g Carbohydrates, 5g Fiber, 7g Sugars, 0g Added Sugar, 27g Protein

Dietitian Tip: Have an extra tray of your family’s favorite vegetables roasting at the same time, and use the extras throughout the week!

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