Clean Eating Creamy Dijon Halibut with Spinach-Lemon Bulgur Recipe
Photo posted with permission from Eat-Clean Diet®
The folks over at Eat-Clean Diet® contacted me recently about teaming up for a giveaway. Never one to turn down any of their fabulous cookbooks, I jumped at the chance. But not only did they give me a set of books to give away today, they also sent me this recipe to share with you from the newest Best Of Clean Eating cookbook!
I think you all know that fish is not my strong suit. I’m getting better, but admittedly, it’s going to take me a while longer to get it right. So I figured a fish recipe put together by somebody who actually knows how to cook it properly would be an awesome addition here. Plus, who doesn’t love halibut??!!
ENTER TO WIN
You can win this set of 3 cookbooks by doing one, two or all of the following:
Leave a comment below telling me what your favorite way to eat fish is (any fish).
Pin 15 of my recipes from my site (new pins only) and then come back and tell me about it (separate comment from your favorite fish comment).
If you don’t already, follow the Eat-Clean Diet® on Facebook and then come back and tell me about it (separate comment from your other comments).
RULES:
Contest open to USA and Canadian residents only.
Must be 18 to enter.
Contest void where prohibited by law.
1 winner will be chosen at random using Random.org.
Winner announced in this post on 4/26/13
Winner has 7 days to respond. If no response is received, another winner will be chosen in their place.
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Clean Eating Creamy Dijon Halibut with Spinach-Lemon Bulgur
(Makes 4 servings)
Hands-on time: 15 minutes
Total time: 1 hour, 30 minutes
Ingredients:
- Olive oil cooking spray
- 1 yellow onion, thinly sliced
- 2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon sea salt, divided
- 4 (4 ounce) boneless, skinless halibut fillets, rinsed and patted dry (or other lean thick white fish fillets)
- 1/2 cup low-fat sour cream
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons coarse-grain Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 cups cooked bulgur
- 2 packed cups baby spinach, coarsely chopped
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 2 tomatoes, sliced or cut into wedges
- 1 lemon, quartered (optional)
Directions:
Coat a 3- to 3 1/2-qt slow cooker with cooking spray; arrange onion along bottom. In a small bowl, combine thyme, rosemary, garlic powder, pepper and 1/4 tsp salt. Sprinkle mixture on both ides of halibut fillets, dividing evenly. Place halibut over top of onions, cover and cook until opaque in center, 1 hour and 15 minutes on high or 2 12 hours on low.
Meanwhile, in a small bowl, whisk sour cream, oil, Dijon and Worcestershire sauce; set aside.
In a medium bowl, toss bulgur, spinach, garlic, lemon zest and remaining 1/4 tsp salt until combined; divide among serving plates. With a slotted spoon, remove halibut fillets from slow cooker, discarding onions. Place halibut alongside bulgur mixture and top with sour cream mixture, dividing evenly. Serve with tomatoes and lemon wedges, if desired.
Please Note: Nutrition data provided by Eat-Clean Diet®.
Nutrients per serving
(3 ounces halibut, 1/2 cup bulgur mixture, 2 tablespoons sour cream mixture):
Calories: 363
Total Fat: 10 g
Sat Fat: 4 g
Monounsaturated Fat: 3 g
Polyunsaturated Fat: 2 g
Carbs: 41 g
Fiber: 8 g
Sugars: 5 g
Protein: 29 g
Sodium: 510 mg
Cholesterol: 70 mg