Caper Butter Halibut

I love the magazine Clean Eating. All the recipes are so healthy and fresh-I even got my mom hooked on the magazine-I think she gets a subscription of it. I was paging through last month's magazine and came across this recipe. The recipe also calls for asparagus & baby potatoes and I was going to make all that but I decided to use what was in my freezer/pantry instead to save money-I had lots of side dishes. And instead of halibut, I decided to use mahi mahi, which I found in my freezer, which happens to be my favorite fish anyways so it was a win win. I also added some lemon juice to my rub. This dish turned out pretty good. Not sure I'd use so much parsley next time but I'm not complaining about the taste at all.

Caper Butter Halibut (or Mahi Mahi) (Clean Eating) (4 servings):

2 tbsp butter, softened
2 tbsp chopped flat-leaf parsley
1 tbsp capers, drained, rinsed & minced (I may have used 2 tbsp)
1 tsp lemon zest & additional garnish (I also added some of the juice)
4 5-oz skinless halibut fillets (or cod or haddock)

Preheat oven to 375. Form a bowl from parchment (or tinfoil). In small bowl, stir together butter, parsley, capers and lemon zest (and juice if using). Sprinkle fish with remaining 1/4 tsp each salt & pepper. Spread butter mixture over fish. Add fish to bowl of parchment or tinfoil.

Place on a sheet pan and bake in oven until fish flakes easily when tested with a fork, 10-12 min. Drizzle fish with any butter mixture left in parchment and garnish with additional lemon zest.




Caper/Butter/Parsley Rub...

Ready to be baked...

Enjoy!...