Sheet-Pan Halibut with Roasted Parsnips, Radishes & Green Chile Cream
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss parsnips, radishes, 1 tablespoon oil, taco seasoning and ¼ teaspoon salt; spread in single layer on prepared pan.
2. Push vegetable mixture to 1 side of pan; place halibut on opposite side. Brush halibut with remaining 1 tablespoon oil; sprinkle with ¼ teaspoon each salt and pepper. Bake 10 minutes; turn oven to broil. Broil 5 minutes or until internal temperature of halibut reaches 145° and vegetables are golden brown.
3. In small skillet, cook and stir green chiles, garlic and lime juice over medium-high heat 4 minutes or until most liquid is absorbed; reduce heat to medium. Add yogurt and chives; cook and stir 1 minute or until heated through.
4. Serve halibut topped with yogurt mixture along with vegetables; garnish with chives, if desired.
- 28 g Fat
- 72 mg Cholesterol
- 548 mg Sodium
- 23 g Carbohydrates
- 5 g Fiber
- 7 g Sugars
- 27 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss parsnips, radishes, 1 tablespoon oil, taco seasoning and ¼ teaspoon salt; spread in single layer on prepared pan.
2. Push vegetable mixture to 1 side of pan; place halibut on opposite side. Brush halibut with remaining 1 tablespoon oil; sprinkle with ¼ teaspoon each salt and pepper. Bake 10 minutes; turn oven to broil. Broil 5 minutes or until internal temperature of halibut reaches 145° and vegetables are golden brown.
3. In small skillet, cook and stir green chiles, garlic and lime juice over medium-high heat 4 minutes or until most liquid is absorbed; reduce heat to medium. Add yogurt and chives; cook and stir 1 minute or until heated through.
4. Serve halibut topped with yogurt mixture along with vegetables; garnish with chives, if desired.
