Dutch Oven Halibut with Tomato and Celery

What I like about Dutch oven halibut is that it is easy to make and it’s absolutely delicious. The fish is good for you, and it includes the Omega 3 oils your body craves. Tomatoes and celery are some of my favorite vegetables because they are low in calories and rich in nutrients and flavor.

Ingredients

4 pieces of Halibut

marinade

1 1/2 tablespoons freshly squeezed lemon juice
½ teaspoon ground cumin
½ teaspoon mild paprika
A pinch of cayenne pepper (or to taste/hot flash tolerance)
3 cloves of pressed garlic
Pepper and salt to taste
2 tablespoons olive oil
2 tablespoons fresh, finely snipped coriander

vegetables

1 celery stalk, finely chopped
2 large tomatoes, chopped and deseeded
1 teaspoon grated lemon peel

Optional

You may want to include a starch such as whole grain bread, pasta or rice. You decide, because it tastes good with all of these. Prepare or cook this while the fish is in the oven.

Method

Wash your fish and dry it with paper towels. To make marinade, combine the lemon juice, cumin, paprika, cayenne pepper, garlic, salt, olive oil, and half of the coriander. Rub the marinade all over the Halibut and let it sit for 15 minutes.

Preheat the oven to 375 degrees F. Spread the pieces of celery on the bottom of a greased (with olive oil, of course) Dutch oven. Lay the Halibut on top. Spread the tomatoes, lemon peel and the rest of the coriander over the fish. Add the salt and pepper. Put the lid on the Dutch oven. Cook for approximately 30 minutes.

Enjoy your Dutch Oven Halibut with whole wheat bread or your favorite whole grain pasta or rice.

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