Nut-Crusted Acorn Squash & Halibut in Mustard Spinach Sauce
Nut-crusted halibut and immune-supporting acorn squash make this gluten-free dish both healthy and delicious.
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Ingredients
Fish & squash
- 1/2 cup unsalted Brazil nuts
- 1/3 cup old-fashioned rolled oats
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp whole flaxseeds
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 cup arrowroot starch
- 1 large egg, whisked
- 1 acorn squash
- 4 tsp extra-virgin olive oil, divided
- 4 4-oz halibut fillets
Sauce
- 3 tbsp organic unsalted butter, divided
- 1 shallot, minced
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 1 tbsp water
- sea salt and ground black pepper, to taste
- 1 cup baby spinach, chopped
- 1 tbsp chopped fresh flat-leaf parsley
Preparation
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Prepare fish & squash: To a food processor, add nuts, oats, parsley, flaxseeds, garlic and salt; pulse until texture resembles coarse sand. Transfer mixture to a large shallow bowl.
- To a second shallow bowl, add arrowroot. To a third shallow bowl, add egg. (TIP: Place bowls side by side to form an assembly line, starting with arrowroot, then egg, then nut mixture, followed by prepared baking sheet.)
- Cut squash in half lengthwise. Use a spoon to remove and discard seeds. Slice into ¾-inch wedges.
- Dip one squash wedge halfway into arrowroot, then egg, then nut mixture, leaving the other half plain. Lay wedge on prepared baking sheet; repeat with remaining squash. Drizzle nut-crusted wedges with one-half of oil. Bake 35 minutes, then turn wedges over and push to one side of baking sheet. Set aside.
- Repeat coating process on one side of halibut. Add to other side of baking sheet, nut side up. Drizzle everything with remaining one-half of oil. Bake 18 to 20 minutes, until squash is fork-tender and golden and halibut is firm and white.
- Prepare sauce: In a small skillet on medium, heat one-third of butter. Add shallot; sauté 3 minutes. Whisk in lemon juice, mustard, water, salt and pepper. Whisk in remaining two-thirds butter. Turn off heat and stir in spinach and parsley. Divide vegetables and fish among plates; top with sauce.
Related: Bolster Your Immunity
Nutrition Information
- Serving Size ¼ of recipe
- Calories 497
- Carbohydrate Content 32 g
- Cholesterol Content 129 mg
- Fat Content 29 g
- Fiber Content 6 g
- Protein Content 30 g
- Saturated Fat Content 10 g
- Sodium Content 505 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 6 g