1. Lemony Halibut with Greens

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. 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 consistency that makes it good for soups and stews.

Lemony Halibut with Greens

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes


  • 4 Vital Choice Alaskan halibut portions (6 ounces each)
  • Vital Choice organic salmon marinade mix, to taste
  • 1/2 cup plus 4 tablespoons Vital Choice organic extra virgin olive, divided
  • 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
  • 3 shallots, thinly sliced
  • 1/3 cup fish broth or clam juice
  • 8 ounces Swiss chard, spinach, kale or purslane
  • 1 can cannellini or Great Northern beans (15 ounces), drained and rinsed
  • Sea salt and organic black pepper, to taste


  1. 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.
  2. 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.
  3. Rinse halibut fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil.
  4. 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.
  5. 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.
  6. To serve, spoon greens on dinner plate, top with halibut and drizzle with dressing.
Serves: Serves 4