Finally some sunshine, some warmth, some long days outside! Ready for easy afternoons that flow into the evenings and dinners to be a reflection of just that! Easy, light and delicious! Perhaps paired with a refreshing white wine (or a non-alcoholic drink of choice! My favs are Athletic Brewing!) You’re here on my website, so you know we’re cookin’ up some healthy meals all the time!
I love this wild caught shrimp and wild caught Alaskan halibut combination, cooked up with plenty of mushrooms, leeks (or even better if you have them, ramps!) and a bit of white wine; Sauvignon Blanc is what I use. No butter, no flour, just a great olive oil, a bit of salt & pepper and plenty of organic oregano! Add in some fresh spinach towards the end for the always necessary bit of green nourishment. Fresh parsley if you have it and serve outdoors while enjoying the late spring, or mid-summer or late summer or any warm breezy evening! One of my favorite things about the warmer weather (along with everything that is wonderful about warmer days and evenings) is enjoying meals outside! It’s so good for My Whole Well-Being!
First, slice up some fresh garlic and the white into a bit of the green of some leeks, along with fresh mushrooms. Toss into a pan with about a tbsp of olive oil and oregano. Cook up over medium heat.
Once the mushrooms are slightly brown but not too cooked up, remove from heat, and in the same pan, add the halibut, seasoned with just a bit of salt & pepper, and a touch more of oregano. Cover.
As I mentioned above, I’m using wild caught seafood, for both the shrimp and the halibut. The Pacific ocean is always the source for the halibut! Here is a great place to find some information regarding halibut nutrition and sourcing: globalseafoods.com/halibut-health-benefits The quote taken from the site below regarding Pacific vs Atlantic halibut.
“There are two types of halibut in the world, Atlantic halibut and Pacific halibut, and each type is located in the oceans after which they are named. All of the halibut sold in the US is Pacific Halibut coming from fisheries in Western Canada and Alaska.”
“Atlantic halibut on the other hand does not have any active fisheries operating for two reasons. Due to an overabundance of fishing of Atlantic halibut and a decrease of the biomass the great majority of Atlantic halibut fisheries have been closed up. Another reason for the decline of Atlantic halibut is the levels of toxins found in the fish. Atlantic halibut has been known to have higher levels of toxins such as mercury in it, making it not safe for consumption. Wild Pacific halibut on the other hand is not plagued by these issues and is found to be a safe fish for consumption.”
Another great place to read more about the nutrition and health benefits, marithymeseafood.com/halibut-fish-the-top-benefits-of-wild-alaskan-halibut/ I grabbed a few screen shots below for you to get a quick easy glimps! Brain boosting Omega-3 fatty acids, micronutrients and a great source of lean and high protein! There is over 40 grams of protein in a 6 oz serving!
Infographic courtesy of checkyourfood.com via Pinterest.
As for the shrimp, high in protein as well and again, always wild-caught.
The best source is from the cold waters off the coast of Nova Scotia. A screenshot of great info is below courtesy of nsseafood.com/seafood/coldwater-shrimp
A better to best is choosing shrimp (as well as scallops and clams) that are from a trap-caught fishery. Infographic explains below
The infographic above courtesy of www.aquablog.ca Obviously we know there are plenty of shrimp being caught in the Gulf of Mexico, but most of it is farm-raised or not caught sustainably. A look/screenshot from www.seafoodwatch.org shows the best choice; just one, what I mentioned above.
Onwards to finish our fantastic seafood supper! In a separate pan, add a bit of the same as you did for the mushrooms and halibut, some sliced garlic and olive oil along with oregano. Add shrimp to cook until pink.
Going back to halibut, flip once and then re-cover to allow to cook for just a few minutes more over medium heat, maybe 3 minutes.
and pour about 3/4 cup of white wine over the fish. I used The Holy Snail Sauvignon Blanc. Cover again and allow to simmer over medium heat.
When shrimp is pink and almost cooked, add to halibut. Then add mushrooms back to pan, cover and allow flavors to simmer together nicely.
Towards end, about five minutes, add a nice handful of fresh spinach. You can reduce heat to a low as the spinach will cook quickly but you don’t want everything to overcook.
Add to plate beautifully and enjoy your evening! All together the meal is about a 10-15 minute duration! Easy, quick and soooo perfect for a warm summertime supper! You can even pair it with the remaining white wine! A Nutritiously Well-Fed supper for the spring and summer season! With about 60 grams of protein and plenty of vitamins and nutrients!
