Name: Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa
Brand: daniellewalker.com
SKU: daniellewalker-com-2
Availability: OnlineOnly

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Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa

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Click To Get My Top 8 Gluten-Free Recipes!Learn about my meal plan membershipJump to RecipePrint RecipeThe fish:How to serve:📷: Ashley LimaMore Seafood RecipesShop this Recipe!PrintPrint RecipePrint RecipePreheat oven to 425F and prepare your sheet pan.In the bowl of a food processor, process the pistachios, shallots, garlic, dill, and tarragon for 30 seconds, or until coarsely chopped. Add 2 tablespoons melted ghee, the zest and juice of 1 lemon, and 1 1/2 teaspoons sea salt, and 1/2 pepper and pulse once or twice to combine.Add the leeks, zucchini, and tomatoes to the tray and drizzle with the remaining 1/4 cup ghee, red wine vinegar, and remaining salt and pepper. Toss with hands to coat then move the vegetables to the outside of the tray.Arrange the fillets skin-side down in the center of the tray and tuck the thin tail ends under themself to even out the thickness. Spread the seasoning mixture over top the fish, pressing down slightly to adhere.Place the tray in the oven on the center rack and roast for 12 to 14 minutes, until the fish is cooked through and flakes easily with a fork. Move the baking sheet to the top rack and switch the oven to broil.Broil, watching carefully, for 2 to 3 minutes, until the tomatoes burst and the top of the fish browns a bit.Serve hot with the vegetables and the pan sauce spooned over the fish. Slice the remaining lemonKeywords: Danielle Walker, healthy, seafood, clean eating, paleo, gluten free, grain free, against all grain9/30/21October 3, 2021 at 11:19 amTried this recipe. Very yummy, though I didn’t have pistachios and subbed in raw pumpkin seeds.The crust was more of a crunchy paste but definitely will be making this again many times.ReplyOctober 7, 2021 at 5:47 pmThis was so good! My husband who is 50/50 on fish ate the whole thing.ReplyOctober 12, 2021 at 6:58 amHi there.The ingredient list does not mention tarragon yet it’s mentioned in the actual recipe. Is this a typo and should read thyme or is it in fact tarragon?ReplyApril 10, 2022 at 10:14 amI’ve made this dish 3 times. Twice with cod and once with halibut. All of my family gobbled it up. It’s a keeper for sure!ReplyHi there! The photos of this recipe and content above are copyright protected. Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!Subscribe to my newsletter and receive eight FREE recipes from my cookbooks when you join our community!UP TO TOPFOLLOW ALONG @DANIELLEWALKERAll recipes, headnotes, photos, and stories on this site are the original creations and property of Danielle Walker - Against All Grain. You are welcome to share a photo and link to the recipe from this site, however, re-publishing the recipe in its entirety is strictly forbidden. Simple substitutions do not make it an original recipe, so please refrain from adapting the recipes without properly linking back to the original recipe.&nbsp;Some of the links on this page may be affiliate links. Danielle Walker’s, Against all Grain LLC is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to products Danielle organically uses and trusts. If you purchase a product through an affiliate link, your cost will be the same, but Danielle Walker’s Against all Grain will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Click To Get My Top 8 Gluten-Free Recipes!Learn about my meal plan membershipJump to RecipePrint RecipeThe fish:How to serve:📷: Ashley LimaMore Seafood RecipesShop this Recipe!PrintPrint RecipePrint RecipePreheat oven to 425F and prepare your sheet pan.In the bowl of a food processor, process the pistachios, shallots, garlic, dill, and tarragon for 30 seconds, or until coarsely chopped. Add 2 tablespoons melted ghee, the zest and juice of 1 lemon, and 1 1/2 teaspoons sea salt, and 1/2 pepper and pulse once or twice to combine.Add the leeks, zucchini, and tomatoes to the tray and drizzle...

Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa

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