Pan-Roasted Halibut Steaks,Tropical Fruit Smoothie

Hello, Well I am in a recipe garden, we open it up yesterday to send in recipes, and also try some.  Yesterday I made this for my husband and I and I also served it with a mixed green salad and apple sauce, would I make this again, oh yes it was really good, but I love halibut so maybe that is why.  Growing up I was not into fish, use to turn my nose up to fish then one day my husband said try this and I took a bite and said oh that is good, and I will cook fish now, not that much but at least I will.  I have had Halibut on the grill oh so good , this was in the oven and I really loved it.  So I do hope that you will try it.  I like the butter on there that you make with it and when you take it out of the oven and put some on there and it melts oh YUMMY.  I took a picture I should of took a picture before I DE boned the halibut steak , when it is all together nice looking but hey, I am still learning.

Pan-Roasted Halibut Steaks

Serves 4 to 6

This recipe calls for a heavy ovenproof skillet. If you plan to serve the fish with the flavored butter below, prepare it before cooking the fish. Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.

Ingredients

Chipotle-Garlic Butter with Lime and Cilantro
4 tablespoons unsalted butter (1/2 stick), softened
1 canned chipotle chili in adobo , seeded and minced, with 1 teaspoon adobo sauce
1 medium clove garlic , pressed through garlic press or minced to paste (about 1 teaspoon)
1 teaspoon honey
1 teaspoon grated lime zest
2 teaspoons minced fresh cilantro leaves
1/2 teaspoon table salt

Halibut Steaks
2 tablespoons olive oil
2 halibut steaks , each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends

For the Flavored Butter

Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.

For the Fish
Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.

Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.

Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with flavored butter or sauce if desired.

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So with this site that I belong to we will have a Theme once a month so this month theme going into September is Eggplant, now I like eggplant so I will see what recipes come Thur and I will try the one I am going to send in to the group first.. If anyone wants to join the group you can ask me and I will direct you to it, or you can go on line to Garden of Friendship and join them and go to recipe committee

http://www.gardenoffriendship.org/intro.htm

of course there will be other recipes sent in, which makes it fun.

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OK I am also watching what I am eating for how long I do not know I will be honest with that I love to eat, but I go and eat the wrong stuff and I needed to get back on track and eating healthy, I know you will this recipe and say healthy, I do not think so but it is and it is for breakfast and it does fill you up and held me for lunch time, which too me that is good, so I do hope that you will try it, for those that do weight watchers points the old way it is 5 points the new way it is 8 points, I am doing the Joy Bauer Diet and so far by doing what she has you do , you do all of your own cooking, my sugar level has come down and I am loosing some weight,  my Diabetic doctor was not happy with my sugar so I have to get it down so here I am trying to do that.  When I signed up for her diet I told them I am a Diabetic so the recipes are to help me with that and so far they are.  I feel great I am not hungry and looking for stuff, my husband has chips in the house and I do not want them, which I could eat them but I said to my self you need to get healthy, Diabetes is a silent killer, so here I go wish me luck to stay with this and get down.

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So that recipe is one from Joy Bauer I do hope you will try it it is YUMMY

Tropical Fruit Smoothie
 

Ingredients
 6 ounce(s) yogurt, fat-free plain
1/2 large banana(s), ripe (cut up)
1/2 cup(s) mango(es), cut into chunks (fresh or frozen, unsweetened)
1 cup(s) milk, fat-free
4 ice cubes, or more

Preparation

In a blender, combine the yogurt, banana, mango, milk, and ice cubes. Blend 1 minute or until very smooth.

Pour into a tall glass and serve.
Number of Servings: 1

Amount Per Serving

Calories: 277

Total Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 8 mg

Sodium: 230 mg

Total Carbohydrate: 56 g

Dietary Fiber: 3 g

Protein: 17 g

Sugars: 46 g

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So have a wonderful day and lets keep it safe out there.