Paprika-Dusted Halibut Fillets with Parsnip Mash and Braised Red Cabbage

Name: Paprika-Dusted Halibut Fillets with Parsnip Mash and Braised Red Cabbage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1.5 pound wild halibut fillet (cut into 6 portions); 1.5 pound parsnip (peeled and diced); 1 head red cabbage (finely shredded); 2 tablespoon avocado oil; 1 tablespoon sweet paprika; 0.5 cup water; 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Tender baked wild halibut seasoned with sweet Hungarian paprika, served over smooth mashed parsnips and braised red cabbage.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Hungarian
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Paleo
Whole30
Low-FODMAP
High-Protein
High-Fiber
Low-Sodium
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Fat
Low-Calorie

Ingredients

1.5 pound wild halibut fillet (cut into 6 portions)
1.5 pound parsnip (peeled and diced)
1 head red cabbage (finely shredded)
2 tablespoon avocado oil
1 tablespoon sweet paprika
0.5 cup water
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400 degrees F.
Place the diced parsnips in a pot of water, bring to a boil, and cook for 15 minutes until very soft, then drain thoroughly.
Mash the drained parsnips with 1 tablespoon of the avocado oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until smooth and velvety.
In a large covered skillet, simmer the shredded red cabbage with 1/2 cup of water, 1/2 tablespoon of the avocado oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper over medium heat for 15 minutes until tender.
Arrange the wild halibut fillets on a baking sheet, brush with the remaining 1/2 tablespoon of avocado oil, and coat the top evenly with sweet paprika, remaining 1/8 teaspoon of salt, and remaining 1/8 teaspoon of black pepper.
Bake the halibut in the oven for 12 to 14 minutes until the fish turns opaque and flakes gently with a fork at an internal temperature of 145 degrees F.
Spoon the warm parsnip mash onto dinner plates, arrange the braised red cabbage alongside, and top with a paprika-dusted halibut fillet.

Notes

Sweet Hungarian paprika provides deep earthy flavor and a rich golden-red color without adding sodium or heat.

Nutrition (per serving)

Calories: 310
Protein: 32 g
Carbohydrates: 31 g
Fat: 6.5 g
Fiber: 9 g
Sodium: 250 mg
Saturated Fat: 1 g
Sugar: 4.8 g
Cholesterol: 58 mg