Halibut with Dill Pollen and Tomatoes
This is probably, in my humble opinion, the steak of the sea. The flakiness and wonderful texture of the white meat as it peels off is delectable. I could eat this particular recipe at least once a month if not more. Guest that come over and try this are in awe at the amount of flavor that is produced with just a few pinches of dill pollen.
nutrition information (per serving):
- 239 calories: 25% fat
- 12% carbohydrates
- 63% protein.
- 7 grams total fat (.9 saturated fat)
- 7 g carbohydrates
- 37 g protein
- 54 mg. cholesterol
- 106 mg. sodium.
Author: Pollen Ranch
Title: Halibut with Dill Pollen and Tomatoes
Prep Time 10 Minutes
Cook time 35 Minutes
Total Time 45 Minutes
Preheat oven 425
- 1 lb. (about 3 cups) cherry tomatoes, cut into halves
- 1/2 cup sliced green onions
- 2 cloves garlic, minced or pressed
- 1/2 - 1 tsp. Pollen Ranch Dill Pollen
- 2 tsp. olive oil
- 2 tbsp. water
- 1 1/2 lb. halibut fillets or steaks (or rockfish or cod fillets)
- 2 tbsp. lemon juice
- Arrange tomatoes, cut side up, in a 9 by 13 inch baking pan. In a small bowl, mix onions, garlic, Dill Pollen, oil and water.
- Distribute onion mixture over tomatoes.
- Bake on top rack of a 425 degree oven for 25 minutes.
- Rinse fish and pat dry, then cut into 4 equal pieces.
- Place fish in a baking pan large enough to hold pieces in a single layer.
- Drizzle with lemon juice, cover with foil, and place in oven, setting pan on bottom of rack.
- Continue to bake fish and tomatoes until tomatoes are lightly browned on top and fish is just opaque but still moist in thickest part; 8 to 10 minutes (Cut in center of fish to test).
- Transfer fish to a platter.
- Add fish cooking juices to tomato mixture and stir well; spoon over fish.
- Sprinkle with Dill Pollen. Makes 4 servings.