Sheet-Pan Halibut with Roasted Parsnips, Radishes & Green Chile Cream
Prep: 20 minutes
Bake/Broil: 30 minutes • Serves: 4
2large parsnips, cut into 1-inch pieces
2cups quartered radishes
2tablespoons Colavita® Extra Virgin Olive Oil
1tablespoon salt-free taco seasoning mix
4halibut fillets (about 1-1/4 pounds)
1/4teaspoon ground black pepper
1can (4 ounces) diced mild green chiles, undrained
1garlic clove, minced
1tablespoon fresh lime juice
1/2cup plain nonfat Greek yogurt
2teaspoons chopped fresh chives plus
additional for garnish (optional)
1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss parsnips, radishes, 1 tablespoon oil, taco seasoning and 1/4 teaspoon salt; spread in single layer on prepared pan and bake 15 minutes.
2. Push vegetable mixture to 1 side of pan; place halibut on opposite side. Brush halibut with remaining 1 tablespoon oil; sprinkle with pepper and remaining 1/4 teaspoon salt. Bake halibut 10 minutes. Set broiler to high; broil 5 minutes or until internal temperature of halibut reaches 145° and vegetables are golden brown.
3.In small skillet, cook green chiles, garlic and lime juice over medium-high heat 4 minutes or until most liquid is absorbed, stirring occasionally; reduce heat to medium. Add yogurt and chives; cook 1 minute or until heated through, stirring occasionally.
4.Serve halibut topped with yogurt mixture along with vegetables; garnish with chives, if desired.
Approximate nutritional values per serving:
455 Calories, 28g Fat (5g Saturated), 72mg Cholesterol,
548mg Sodium, 23g Carbohydrates, 5g Fiber, 27g Protein