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Wild White Fish
(Cod, Halibut, Tuna, Sablefish)
Albacore Tuna (Troll-Caught)
Alaskan Sablefish (Black Cod)
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Tuscan Halibut in Parchment
Cooking fish in parchment helps to retain moisture and makes clean up a breeze!
This recipe is adapted from one by Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD, the co-founders of Meal Makeover Moms.
Their version is cooked in foil which we prefer to avoid, partly because of lingering suspicions about an aluminum-Alzheimer's connection and partly because bauxite/aluminum mining is often problematic.
Tuscan Halibut in Foil
Four (6 oz) Alaskan Halibut fillet portions
Sea salt and organic black pepper
1 small zucchini, cut in quarters lengthwise, then sliced in 1/4-inch slices
1 small yellow squash, cut in quarters lengthwise, then sliced in 1/4-inch slices
1/4 cup pitted Kalamata olives, chopped
1/4 cup grated Parmesan cheese
1 tablespoon organic extra virgin olive oil
1/2 teaspoon dried chopped organic basil
Preheat the oven to 400 F.