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In the Kitchen with Vital Choice

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Lemony Halibut with Greens

This recipe brings a touch of spring to dinner, thanks to the shallots, parsley, and greens. It would also taste great with Sablefish or Tuna.

Purslane may be the richest plant source of omega-3s, other than flaxseeds or flax oil, and it contains many times more of these omega-3s than the greens in this recipe do.

The omega-3 found in some plants, called ALA, is not as beneficial as the “marine” omega-3s from fish (EPA and DHA), but is well worth adding to your diet.

If you can find purslane, try using it in place of Swiss chard, spinach or kale. Purslane has a slightly sour and salty taste and can be used fresh in salads or cooked like spinach. Once cooked, it reveals a mucilaginous quality that makes it good for soups and stews.

Lemony Halibut with Greens

Serves 4

3 tablespoons fresh lemon juice
1 tablespoon water
1/4 cup chopped Italian parsley
2 teaspoons chopped garlic (or organic garlic granules)
1/2 teaspoon sea salt
1/4 teaspoon organic black pepper
1/2 cup organic extra virgin olive or macadamia nut oil
4 tablespoons organic extra virgin olive or macadamia nut oil, divided
3 shallots, thinly sliced
1/3 cup fish broth or clam juice
8 oz Swiss chard, spinach, kale, or purslane
1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
Sea salt and organic black pepper, to taste
4 wild Alaskan Halibut fillets (6 oz each)
Vital Choice organic salmon marinade mix, to taste

  • Mix lemon juice, water, parsley, garlic, salt, and pepper in blender or small food processor. With machine running, slowly pour in 1/2 cup olive oil. Season dressing to taste with salt and pepper.

  • In heavy nonstick skillet, sauté shallots in 2 tablespoons oil until lightly browned. Add broth. Stir in Swiss chard or greens until wilted. Stir in beans and heat through. Season to taste with salt and pepper; remove and keep warm.

  • Rinse halibut fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in heated skillet and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

  • Turn fillets over and sprinkle with salmon marinade. Cover pan tightly and reduce heat to medium. Cook an additional 2 minutes. Cook just until fish is opaque throughout.

  • To serve, spoon greens on dinner plate, top with halibut, and drizzle with dressing.

Nutrients per serving: 579 calories, 42 g total fat, 6 g saturated fat, 66% calories from fat, 101 mg cholesterol, 30 g protein, 19 g carbohydrate, 5 g fiber, 804 mg sodium, 81 mg calcium, and .8g omega-3 fatty acids.

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