Lately fish has made an appearance at our dinner table almost every day. Once a week I will make tacos or burgers mainly for the boys. I've noticed my food sensitivities and digestive issues amplifying with each passing year. Chicken on occasion but red meat and pork shred my insides. I feel less swollen and uncomfortable when I eat fish.
Bread, rice, corn, and beans are also my enemies. Options are limited therefore I need to be creative. Though I lean towards the Paleo lifestyle, I'm not strict on a singular food plan. One size doesn't fit all.
While at Publix the other day I discovered spiraled butternut squash. I love butternut squash but for me to attempt to spiral it with my little device -- nope. It was worth the $3.15.
Halibut and grouper are my favorite white fishes. Both are spendy, but you get what you pay for. Halibut doesn't smell or taste fishy. The buttery texture is euphoric. The filets are thick and after I eat one I'm full for hours.
I decided to try something new with the butternut squash spirals and halibut.
Preheat oven to 380. Line a 9x9 pan with non-stick foil. Easy to fold and throw away when done.
Add spiraled butternut squash on the bottom, halibut in the center, pour over lighttasting olive oil until all are covered. Squeeze one lemon on the halibut. Season with lemon pepper. Add butter to the top. 20-25 minutes later...
I spooned out a bit of the oil/butter/lemon awesomeness in the pan and drizzled over the fish. Oh. My. Word.
The combination of sweet from the butternut squash and savory from the fish is divine. This meal is simple, quick, and clean up is nothing. And butternut squash is great for magnesium which is a nutrient my digestive system needs more of.
1 wild-caught halibut filet
Spiral butternut squash (I'm confident one could do this at home but I like the Publix method better)
1/2 cup of light tasting olive oil