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Gluten-Free

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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Servings
4
Prep Time
25 min
Duration
80 min

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

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. Cut squash in half lengthwise. Use a spoon to remove and discard seeds. Slice into ¾-inch wedges.
  5. 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.
  6. 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.
  7. 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