Pistachio Halibut<\/p>\n
<\/p>\n
Olive oil spray<\/p>\n
\u00bd leek (white part), chopped<\/p>\n
1 small sweet potato, julienned<\/p>\n
\u00bd to \u00be pound halibut fillets or steaks<\/p>\n
1 T. olive oil<\/p>\n
\u00bc cup shelled pistachios, roughly chopped<\/p>\n
1 T. chopped fresh parsley, or \u00bd tsp. dried<\/p>\n
1 T. chopped fresh marjoram or oregano, or \u00bd tsp. dried<\/p>\n
2 tsp. chopped fresh lavender or thyme, or \u00bc tsp. dried<\/p>\n
1 shiitake mushroom, thinly sliced<\/p>\n
3 cremini mushrooms, thinly sliced<\/p>\n
4 plum tomatoes, quartered<\/p>\n
5 to 10 thick asparagus stalks, trimmed<\/p>\n
<\/p>\n
Preheat the oven to 450\u00b0F. Spray the inside and lid of a cast iron. Dutch oven with olive oil. Scatter the leek and sweet potato across the base of the pot. Place the fish on top. Drizzle the olive oil over the fish. In a small bowl, combine the pistachios, parsley, marjoram, and lavender. Spread the mixture over the fish.\u00a0 Scatter the mushrooms over and around the sh. Place the tomatoes around the pot, skin side down; top with the asparagus. Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pistachio Halibut Olive oil spray \u00bd leek (white part), chopped 1 small sweet potato, julienned \u00bd to \u00be pound halibut fillets or steaks 1 T. olive oil \u00bc cup shelled pistachios, roughly chopped 1 T. chopped fresh parsley, or \u00bd tsp. dried 1 T. chopped fresh marjoram or oregano, or \u00bd tsp. dried 2 tsp. chopped fresh lavender or thyme, or \u00bc tsp. dried 1 shiitake mushroom, thinly sliced 3 cremini mushrooms, thinly sliced 4 plum tomatoes, quartered 5…<\/p>\n