Wednesday, February 8, 2012

Heavenly Halibut and Green Salad with Cranberry Vinaigrette

heavenly halibut recipe and green salad with cranberry vinaigrette

Since Kelsey was away playing in NYC last weekend, I told her that I would do the post for her. As we all know, she is the brains, photographer, and the person who pours the passion into our blog. I must admit that I am a daily follower and love that she has inspired me to get out of my rut with cooking. In the coming year, I will promise to add more posts and work on my photos so possibly I can post a recipe that generates some hits on the blog.

After the holidays, I decided it was time to throw some fish into the mix and try to lower the calorie intake. I had some halibut in the freezer and needed a recipe that cooked in the oven, as it is too cold to BBQ! This Heavenly Halibut recipe lived up to its name and there is nothing that I love better than a quick and easy meal. I paired it with a Green Salad with Cranberry Vinaigrette dressing so I could use up some leftover cranberries. It truly was a delightful meal that was lower in calories to help my resolution to lose weight and shrink my waistline! Happy Cooking, Kim!

Heavenly Halibut
By: chellebelle (found on

1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons light mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets (any mild white fish would work)


Preheat the oven broiler. Grease a baking dish.

In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

Arrange the halibut fillets in the prepared baking dish.

Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Green Salad with Cranberry Vinaigrette
By: Nancy W (found on
Original Recipe Yield 8 servings


3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 red apple, cored and slice
1/2 cup slice almonds
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese (I do not use blue cheese so I used goat cheese instead)
1 pound mixed salad greens (I did not measure)


Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, apples, onion, cheese, and greens with the vinaigrette mixture until evenly coated.

1 comment:

  1. This looks so delicious Mom! And so healthy. I will definitely have to try both of these soon!


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