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Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

 
One serving costs about $1.32

$1.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian
spoonacular Score:42%

Spoonacular Score: 42%

 

If you want to add more gluten free and pescatarian recipes to your recipe box, Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots might be a recipe you should try. One portion of this dish contains about 6g of protein, 48g of fat, and a total of 552 calories. This recipe serves 4. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Head to the store and pick up slender carrots, olive oil, olive oil, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 42%. Users who liked this recipe also liked Speedy’s version of Laura Calder’s gingered watercress, Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, and Maple-Orange Roasted Chickpeas & Carrots ( & Brown Rice Bowl).

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maso Canali Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.

Maso Canali Pinot Grigio

The Maso Canali Pinot Grigio displays a brilliant pale golden color indicative of its crisp, citrus aromas and floral notes. This wine is well-balanced and full-flavored with hints of nectarine. Pair it with seafood and light poultry for a delightful meal.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups unsalted butter
unsalted butter
some
some lemon juice
lemon juice
2 Tbsps
2 Tbsps olive oil
olive oil
0.14 oz
0.14 oz halibut
halibut
1 pinch
1 pinch salt and pepper
salt and pepper
8
8  carrots
carrots
some
some olive oil
olive oil
2 tsps
2 tsps cumin seed
cumin seed
some
some salt and pepper
salt and pepper
1 cup
1 cup chickpeas
chickpeas
1
1  onion
onion
1
1  bay leaf
bay leaf
3 Tbsps
3 Tbsps olive oil
olive oil
2 cloves
2 cloves garlic
garlic
0.5 cups
0.5 cups green olives
green olives
1 handful
1 handful fresh parsley
fresh parsley
1
1  lemon (juice)
lemon (juice)
0.5 cups unsalted butter
0.5 cups
unsalted butter
some lemon juice
some
lemon juice
2 Tbsps olive oil
2 Tbsps
olive oil
0.14 oz halibut
0.14 oz
halibut
1 pinch salt and pepper
1 pinch
salt and pepper
8  carrots
8
carrots
some olive oil
some
olive oil
2 tsps cumin seed
2 tsps
cumin seed
some salt and pepper
some
salt and pepper
1 cup chickpeas
1 cup
chickpeas
1  onion
1
onion
1  bay leaf
1
bay leaf
3 Tbsps olive oil
3 Tbsps
olive oil
2 cloves garlic
2 cloves
garlic
0.5 cups green olives
0.5 cups
green olives
1 handful fresh parsley
1 handful
fresh parsley
1  lemon (juice)
1
lemon (juice)

Equipment

potato masher
potato masher
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
pot
pot
potato masher
potato masher
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
pot
pot


Instructions

For the halibut: Melt the butter and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside. Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes. Serve with some brown butter dribbled over. Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with roasted carrots. For the carrots:Heat oven to 400F/200C. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, salt and pepper. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged. For the chick peas: Soak the chick peas in a bowl of cold water over night. Drain and rinse, then put in a pot with the onion and bay leaf. Cover, just, with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain, discarding the onion and bay leaf. Heat the oil in a saut pan and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas whole. Remove from the heat and stir in the olives, parsley, and lemon zest. Add lemon juice to taste. Drizzle with extra virgin olive oil, and serve as a base for fish or chicken.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.32
Ingredient
½ cups unsalted butter
some lemon juice
2 tablespoons olive oil
4 grams halibut
8 carrots
some olive oil
2 teaspoons cumin seed
1 cup chickpeas
1 onion
1 bay leaf
3 tablespoons olive oil
2 cloves garlic
½ cups green olives
1 handful fresh parsley
1 lemon (juice)
Price
$0.97
$0.10
$0.33
$0.13
$0.86
$0.17
$0.52
$0.33
$0.24
$0.02
$0.50
$0.13
$0.60
$0.16
$0.20
$5.28

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Depending on where it was caught and which fishing methods were used, halibut can be a good sustainable choice of fish.

Disclaimer

Nutritional Information

Quickview
551 Calories
6g Protein
48g Total Fat
27g Carbs
10% Health Score
Limit These
Calories
551
28%

Fat
48g
74%

  Saturated Fat
18g
113%

Carbohydrates
27g
9%

  Sugar
9g
10%

Cholesterol
61mg
21%

Sodium
415mg
18%

Get Enough Of These
Protein
6g
12%

Vitamin A
21268IU
425%

Vitamin K
49µg
47%

Vitamin E
5mg
36%

Manganese
0.7mg
35%

Fiber
7g
31%

Folate
104µg
26%

Vitamin C
16mg
19%

Potassium
609mg
17%

Vitamin B6
0.3mg
15%

Iron
2mg
14%

Phosphorus
138mg
14%

Copper
0.25mg
13%

Magnesium
44mg
11%

Vitamin B1
0.16mg
11%

Calcium
96mg
10%

Vitamin B3
1mg
8%

Zinc
1mg
7%

Vitamin B2
0.12mg
7%

Vitamin B5
0.55mg
6%

Selenium
2µg
4%

Vitamin D
0.47µg
3%

covered percent of daily need

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