It’s no secret, I love making fish for dinner. If I’m in the kitchen at all, it’s a safe bet I’m either baking fish…or cookies…or cake. 😉
I make my favorite salmon recipe at least once a week; and when I’m feeling fancy, I make my Veggie-Baked Halibut. They’re both fabulous, easy, and most importantly, healthy.
Baked fish is pretty hard to screw up; but when you get the ingredients just right, the end result is so satisfying.
Living with Little Sister has brought so much fun (and damn good spices) into my life. I look in our kitchen cabinets, and the possibilities are endless. I mean, let’s be real; do you have truffle salt in your spice rack?…Don’t worry, I didn’t either. But good LAWD, I’ve been missing out!
Last week, our local grocery store received a shipment of fresh halibut, and I just couldn’t resist. There’s nothing better than fresh halibut for dinner after a long day of working your butt off. Amiright?
I covered the fish in olive oil and lemon juice, sprinkled some Mrs. Dash Lemon Pepper (salt-free), and added a pinch of truffle salt.
The result was divine. Move over, truffle fries; my lemon pepper halibut, sprinkled with truffle salt, kind of kicks your ass.
-1 lb. fresh halibut (feeds two)
-1 tbsp. olive oil (enough to coat the whole piece of fish)
-Lemon juice from 1/2 of lemon
-Mrs. Dash Lemon Pepper (Salt-Free)
Preheat oven to 425, and line a baking sheet with foil. Place your fresh halibut on the foil-lined baking sheet, and brush on about 1 tbsp. of olive oil. Squeeze one half of a lemon over the fish, and then sprinkle Mrs. Dash Lemon Pepper Seasoning to taste. Add a pinch of truffle salt, and bake at 425 for 20-25 minutes, depending on how thick your fish is. Serve with brown rice and your favorite veggies, and enjoy!
Do you have a secret ingredient you add to your baked fish? Fill me in, sister! Xo