Halibut with citrus tomatoes and agave glazed carrots


What you’ll need:

2 1/2 lb filets of halibut (I buy only wild caught)

1 lemon halved

2 Tbsp olive oil

1/2 container of cherry tomatoes halved

2 Tbsp capers (drained)

1/2 C orange juice

2 garlic cloves chopped finely

2 C of your favorite rice (I like long grain brown/wild rice) cooked

1 bunch of carrots washed and dried

Agave syrup

Brown sugar

Sea salt

Black pepper


What you’ll do:

Preheat oven to 450

In a medium skillet add 1 Tbsp olive oil over medium, add garlic and cook for a few minutes

Add tomatoes, orange juice, 1/2 lemon (whole), sea salt and pepper to taste

Reduce to a simmer and cover

Place each halibut filet in a tin foil pouch

Add juice from the other half of the lemon then slice in half and place one half in each pouch

Sprinkle with sea salt, pepper and paprika

Wrap the pouches

Place on baking sheet and place in oven

Cook for 15 minutes

In a glass baking dish add cleaned carrots, drizzle agave syrup until every coated, do the same thing with olive oil

Sprinkle with brown sugar

Place in second rack in the oven

Bake 10-15 minutes until soft

Plate the cooked rice, carrots and halibut

Spoon tomato/caper mixture on halibut

Season with sea salt and pepper to taste


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