Baked Halibut, creamy butternut squash fettuccine, and flavorful veggie stir fry medley
This complete meal is rich, flavorful, and deeply satisfying! It is grain and gluten free and can be dairy free with a few modifications. It is rich in Omega-3 healthy oil, fiber, and full of vitamins, minerals, and phytonutrients. This is a healthy and delicious meal your family will love!
Ingredients
Halibut
- 4 Halibut Fillets
- 1 Lemon Zest & Juice
- Sea Salt
- Black Pepper
- Garlic Powder
Butternut Squash Fettuccine
- 1-2 Butternut Squash in spiral threads I found some packaged & pre-cut at the grocery store. You could also spiralize or cut in very thin slices
- 1 Orange Bell Pepper
- 2-4 strips Bacon Naturally Smoked
- Milk or Cream of Choice I used Almond
- Aged White Cheddar or Daiya to keep it dairy free
- Parmesan Cheese (Optional)
- Sea Salt
- Black Pepper
Vegetable Medley
- 1 Red Onion
- 2 heads Broccoli
- 1 head Cauliflower
- Brown Rice Miso
- Balsamic Vinegar
- Garlic minced
- Tamari or Soy Sauce
- Raw Honey
Instructions
- *Note I didn’t put ingredient amounts because you can adjust to what you want and it will still turn out great!
- Preheat your oven to 400C (or if cooking for 2 use a toaster over). Start by prepping the halibut. Place the fillet skin side down on a baking sheet. Drizzle the top of the fish with olive oil and then sprinkle some salt,pepper and garlic powder. Grate some lemon zest over the halibut and pop the baking sheet in when the oven has fully pre-heated. It will cook for 12-15min.
- Next, fry your bacon slices in a cast iron pan while you are slicing up the onions and veggies. Once the bacon is crisp, remove from cast iron and set aside. Begin sautéing your red onions in the bacon grease. In another pan (stainless steel), heat some olive oil and add the spiralized strands of butternut squash and strips of bell pepper, sauté on medium low for a few minutes.
- Once the onions are getting soft and slightly browned, add the other mixed vegetables. You can add more oil to the pan if needed.
- In the stainless steel pan add some almond milk to the squash and peppers (just enough to create a very thin layer over the pan but not cover the veggies). Add some salt, pepper, and garlic powder now. Grate some cheese into the milky mixture and stir to envelope all of the squash and peppers into the creamy mixture. I let it cook for a few minutes until I saw that the squash and peppers were getting soft enough to eat. Then I turned up the heat (make sure the lid is off) for a few more minutes to help the milk thicken up a bit. You can add more aged cheddar cheese if you want! Note: you can use any cheese you want. I choose aged white cheddar because it doesn’t seem to upset my digestion, wherease other creamier cheeses tend to have more lactose and make me bloated. Also cheddar is not naturally orange (that is food colouring!!) so always look for white cheese.
- In a separate small bowl whisk together a few spoonful’s of miso, some olive oil, a spoon of minced garlic, a spoon of raw honey, a squirt of balsamic vinegar and tamari sauce (adjust amounts to your taste preference). Whisk it together so it is more or less evenly distributed. Then add to your sautéed veggie mix. Cook on low for a few more minutes to let the sauce mix in with the medley.
- Once the butternut squash dish is done to your liking (check the texture of the squash/peppers and how thick the cream is) then add in the bacon (chopped up) and sprinkle some parmesan cheese.
- When the halibut is finished, check to see it is lightly flaky but still moist. Drizzle with some fresh lemon juice.
- Voila! Plate it and serve hot! My husband and I were so satisfied after this meal. PS: My 11 month old son kept stealing my halibut because he liked it so much.