Today, I used a new seasoning mix that my daughter Suzy gave me. It is fantastic and I decided to use it on everything for this meal.
Halibuts are related to the flounder family and are native to the North Pacific. Their growth depends on the location they live and the habitat conditions. Females grow faster than males. The largest recorded sport-caught halibut in Alaska was 459 lb. Huge!
Approximate Prep and Cooking Time: 30 MINUTES
Approximate Cost: $ 24.99 or 12.50 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 Halibut filet ($18.59)
2 ½ tbsp. Angie’s basting Oil (.40)
2 ½ tbsps. of Fox point Seasoning (or the seafood seasoning of your choice) (.50)
2 cups of fresh broccoli ($1.45)
1 onion (.40)
1 lemon (.35)
10 baby Bella mushrooms, chopped ($1.40)
2 tbsps. Pesto (.90)
1 Avocado ($1.00)
Season the Halibut with 1 tbsp. of my basting oil (or the one of your choice) and 1 tbsp. of the Fox Point Seasoning (or the seafood seasoning of your choice), refrigerate.
Chop and sauté in 1 tbsp. of basting oil the mushrooms and onion until browning. Add 1 tbsp. of Fox point Seasoning (or the seafood seasoning of your choice)
Steam the broccoli for 4-5 minutes, until it turns a deep beautiful green, drain, add ½ tbsp. of Fox point Seasoning (or the seafood seasoning of your choice), ½ tbsp. of basting oil and stir.
Sauté the halibut until light golden on both sides. If you have pesto at home, drop a tbsp. on each plate and place the fish on top. Add the mushroom mix and broccoli.
Slice the avocado and lemon, plate and enjoy your meals.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.