Marjoram-Crusted Halibut

Name: Marjoram-Crusted Halibut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 2.25 pound Atlantic halibut fillet (cut into 6 portions); 2 can canned dark red kidney beans (rinsed and drained); 1.25 pound delicata squash (seeded and sliced); 1 bunch lacinato kale (chopped); 0.75 cup yellow cornmeal (gluten-free); 2 tablespoon high-oleic sunflower oil; 1 teaspoon dried oregano; 1.5 teaspoon dried marjoram; 0.25 teaspoon ground allspice; 0.5 teaspoon fine sea salt

Pan-seared Atlantic halibut seasoned with marjoram and allspice, served atop braised red kidney beans, tender lacinato kale, roasted delicata squash, and warm polenta.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Scandinavian
Difficulty: Medium

Dietary

Gluten-Free
Pescatarian
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Sodium
High-Fiber
Low-Sugar
Low-Cholesterol
Low-Saturated-Fat
High-Protein
Low-Fat
Low-Calorie

Ingredients

2.25 pound Atlantic halibut fillet (cut into 6 portions)
2 can canned dark red kidney beans (rinsed and drained)
1.25 pound delicata squash (seeded and sliced)
1 bunch lacinato kale (chopped)
0.75 cup yellow cornmeal (gluten-free)
2 tablespoon high-oleic sunflower oil
1 teaspoon dried oregano
1.5 teaspoon dried marjoram
0.25 teaspoon ground allspice
0.5 teaspoon fine sea salt

Instructions

Preheat oven to 400 degrees. Toss delicata squash slices with 1/2 tablespoon of the high-oleic sunflower oil and 1/4 teaspoon of the fine sea salt, spread on a baking sheet, and roast for 20 minutes until tender and caramelized.
In a medium saucepan, bring 3 cups of water to a boil. Slowly whisk in yellow cornmeal, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally until thick and smooth.
Heat 1/2 tablespoon of the high-oleic sunflower oil in a skillet over medium heat. Add chopped lacinato kale, rinsed canned dark red kidney beans, dried oregano, and 2 tablespoons of water, cooking for 5 minutes until the kale is tender.
Season Atlantic halibut fillet portions with dried marjoram, ground allspice, and the remaining 1/4 teaspoon of fine sea salt.
Heat the remaining 1 tablespoon of high-oleic sunflower oil in a large skillet over medium-high heat. Sear halibut for 4 minutes on the first side, flip, and cook 3 minutes more until opaque and reaching an internal temperature of 145 degrees.
Spoon warm polenta into bowls, top with the braised kale and kidney bean mixture, roasted delicata squash, and a seared halibut fillet.

Notes

Delicata squash skin is thin and edible, eliminating the need for tedious peeling.

Nutrition (per serving)

Calories: 472
Protein: 48.6 g
Carbohydrates: 46.2 g
Fat: 9.2 g
Fiber: 9.5 g
Sodium: 365 mg
Saturated Fat: 1.2 g
Sugar: 3.6 g
Cholesterol: 68 mg