Minted Gremolata Halibut

READY IN: 20mins
Recipe by KateL

Entered for safe-keeping. From First, 1/26/09. Recommended sides: Tea-Scented Orzo #350941, Tomato-Thyme Roasted Squash or Zucchini With Fennel #350568, and Feta-Stuffed Cucumber Salad #350574.

Top Review by Chef Kate

This review is for the really delicious Gremolata--which I used first on scallops and then on swordfish. This is a very bright and clean tasting addition to seafood--and I bet it would be lovely with potatoes, string beans, asparagus. The citrus and mint are not overwhelming; the color is beautiful; it smells great too! Thanks from one Kate to another.

Ingredients Nutrition


  1. Heat oven to 400 degrees Fahrenheit. Line baking sheet with foil and spray with nonstick spray.
  2. In medium bowl, combine first 3 ingredients, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons olive oil and 2 teaspoons chopped garlic; spread on fish.
  3. Place fish on foil-lined baking sheet.
  4. Roast halibut fillets 15 minutes, or until fish flakes easily with fork, turning once.
  5. In skillet over medium heat, cook onions in remaining 2 tablespoons oil for 2 minutes.
  6. Add 2 teaspoons chopped garlic to skillet, cook 1 minute.
  7. Stir in spinach and cover; cook 2 minutes.
  8. Arrange spinach mixture and fish on platter.
  9. Season with salt and pepper, if desired.

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