Peanut Powered Recipes

Halibut with Peanut-Orange Gremolata

1  tablespoon Dijon mustard
2  teaspoons lemon juice
4  (6-ounce) skinless halibut fillets
2  tablespoons extra virgin olive oil
2  garlic cloves, minced
1  ounce lightly salted oil roasted peanuts,
3  tablespoons orange juice
2  tablespoons thinly sliced basil
2  tablespoons chopped parsley
2  tablespoons finely chopped red bell
1  tablespoon grated orange zest
1/2  teaspoon salt, divided
1/4  teaspoon ground black pepper, divided
1  tablespoon peanut oil


  1. Combine the mustard and lemon juice in a small bowl. Brush over the halibut and let stand at room temperature for 10 minutes.
  2. Heat the olive oil in a small nonstick skillet over medium. Add the garlic and cook 1 minute; transfer to a bowl and cool 2 minutes. Stir in the peanuts, orange juice, basil, parsley, bell pepper, zest, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  3. Heat the peanut oil in a large nonstick skillet over medium-high. Season the halibut with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the halibut, flesh side down, and cook until the fish flakes easily with a fork, about 5 minutes per side. Transfer to serving plates and top with gremolata.

Moist, juicy fish is topped with a beguiling combination of crunchy nuts, light citrus and herbs. Use this topping on other fish, such as salmon or flounder.



Nutrition per serving

Calories: 341, Protein: 40g, Carbohydrates: 5g, Fiber: 1g,
Fat: 17g, Saturated Fat: 3g, Cholesterol: 102mg,
Sodium: 536mg