I logged into my wedding website yesterday and it had the nerve to remind me that I’m only 60 days out! The Wedding Fairy almost had a full-blown panic attack and I don’t blame her. Things are going to change around here for the next few months so bear with me as we trade fresh fruit for baked goods and olive oil for butter. Not that you even notice that this Baked Halibut is 100% healthy!
In case you’re new around here (welcome!!), the Wedding Fairy is that nagging voice in my head that tells me that I need to stop eating so many sweets or I won’t fit in my wedding dress! Irritating at best. Usually I ignore her but yesterday I freaked out.
I went into the Mecca of Healthy, Whole Foods, and breathed a sigh of relief. Whole Foods is one of my loves. I don’t know if it is the colors or just that I find the freshest, locally sourced produce there, but it makes me smile. The halibut looked out of this world! And, these local cherry tomatoes were so delicious that I actually ate some right out of the container. That never happens. I tolerate cherry tomatoes. Barely. But these?
These were begging to be simply dressed and eaten with my baked halibut.
Oh and this Champagne Vinaigrette! Delish. It will absolutely be added to my regular rotation. Even though the Baked Halibut can absolutely stand on it’s own, it was very refreshing served chilled over a bed of healthy greens. And spoon the tomato and avocado salad on top!
Don’t worry about the new dessert-free me. I promise everything will be just as tasty at American Heritage Cooking Light and that we’ll be back to indulgence before I can say, “I do”! [Plus anyone who knows me will tell you that “being-good” is only eating one dessert a day…]
Baked Halibut with Champagne Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
Description
This Baked Halibut is simple enough for weeknight cooking but fancy and flavorful enough for company! Hints of lemon and Moscato make this a real treat!
Ingredients
For the Baked Halibut:
- 1 lb Halibut
- 1 tablespoon freshly squeezed lemon juice
- 2 pinches salt
- ¼ – ½ teaspoon freshly ground pepper
- 2 teaspoons Moscato wine (or another sweet wine)
- 3 lemon slices
- 1 teaspoon fresh rosemary, chopped
For the Champagne Vinaigrette:
- 1 large garlic clove, finely chopped
- 2 tablespoons Dijon mustard
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
For the Baked Halibut:
- Preheat oven to 350°
- Place halibut in a baking dish only slightly larger than your fillet. Squeeze lemon juice over top and add salt and pepper. Garnish with lemon slices and drizzle wine over the surface of the fillet. Sprinkle chopped rosemary on top.
- Bake halibut in preheated oven for 20-35 minutes until it flakes with a fork. I abhor over cooked fish, so I usually bake mine until the edges flake easily but the middle is only slightly firm. My thick fillet took 25 minutes.
For the Champagne Vinaigrette:
- Whisk together all ingredients through pepper. While continuously whisking, slowly add the olive oil until it is completely emulsified.
- Store in sealed container in refrigerator. I think it actually got better overnight. Fact.
Notes
Champagne Vinaigrette recipe from Epicurious
11 Comments
Liz
August 14, 2013 at 8:59 pmYou’ll look PERFECT on your wedding day! Your halibut looks marvelous!
Lindsey
August 14, 2013 at 10:34 pmAww thanks, Liz! I will if I stop eating 4 desserts a day! Maybe cut it down to 2. 😉 The halibut was amazing!
Miss Kim @ behgopa
August 20, 2013 at 2:32 amDelicious post! It has all the ingredients I love, especially the cherry tomatoes. I am going to miss hearing about that nagging wedding fairy after your big day is over. She was a nag, but almost sad to not read about her anymore soon.
Lindsey
August 20, 2013 at 10:23 amIt was super delicious! I actually went back and got more cherry tomatoes for my fiance because I felt guilty that I hadn’t left him any! Ooops. You know it’s funny, I was thinking the same thing the other day about the Wedding Fairy. I’ll miss her too!
Turkey Meatball and Kale Soup | American Heritage CookingAmerican Heritage Cooking
August 26, 2013 at 7:47 am[…] to be Meatless? I make the rules around here so Meatball Monday it is! The twist is we are having Wedding Fairy Approved Turkey Meatball and Kale […]
Ooey, Gooey Smores Bars | American Heritage CookingAmerican Heritage Cooking
September 28, 2013 at 2:01 pm[…] Oh dear! Did you think I forgot about you?! I’ve missed baking and cooking more than I can tell you all, but the wedding has consumed every free moment of my life! The Wedding Fairy and I had some quality bonding time the past couple weeks and there will be no more rebellion prior to the wedding. These Ooey, Gooey Smores Bars are my last stand. Cross my heart. [Have I said that before?] […]
Grapefruit, Kale, Chicken, and Avocado Power SaladAmerican Heritage Cooking
March 4, 2014 at 10:07 am[…] first used it as a dressing for a simple salad to go with my baked Halibut and I just can’t get […]
Roasted Sweet Potato Kale Salad - American Heritage Cooking
June 17, 2014 at 10:35 pm[…] champagne vinaigrette pulls it all […]
My Great-Grandmother Rosa’s Pecan Tassies - American Heritage Cooking
September 24, 2014 at 8:31 am[…] P.S. – Today is finally the day! You know the one I’ve been talking about for months and months and months! […]
Mini Apple Pecan Crumble Pies - American Heritage Cooking
October 21, 2014 at 7:12 pm[…] The Wedding Fairy is long […]
35 Best Ways to Cook Halibut | Paleo Grubs
January 4, 2017 at 5:01 am[…] 2. Baked Halibut With Champagne Vinaigrette […]