Seafood is one of the easiest ways to prepare a quick meal. This recipe for Microwave Ranch Dijon Halibut Steaks cooks in only minutes. This recipe makes two servings but can easily be adjusted by doubling the recipe to serve four, tripling it to serve 6, etc. Serve with the Thyme for Basmati Pilaf which is ready in less than 30 minutes. Add a salad of your choice and you have a quick and easy meal in very little time.
MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2
1/2 cup ranch salad dressing
1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)
In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.
Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.
THYME FOR BASMATI PILAF
2 tsp olive oil
1 tsp bottled minced garlic
1 cup basmati rice
2 cups chicken broth
1/4 cup chopped green onion
1/2 tsp dried thyme
In a medium saucepan with a lid, heat the olive oil over medium heat; add the garlic and saute for a minute. Add the rice and saute 2 minutes. Stir in the chicken broth and bring to a boil. Cover, reduce the heat, simmer for 20 minutes or until the liquid is absorbed. Remove from the heat, stir in the green onion and thyme.
Enjoy!
Source: articlesbase
MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2
1/2 cup ranch salad dressing
1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)
In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.
Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.
THYME FOR BASMATI PILAF
2 tsp olive oil
1 tsp bottled minced garlic
1 cup basmati rice
2 cups chicken broth
1/4 cup chopped green onion
1/2 tsp dried thyme
In a medium saucepan with a lid, heat the olive oil over medium heat; add the garlic and saute for a minute. Add the rice and saute 2 minutes. Stir in the chicken broth and bring to a boil. Cover, reduce the heat, simmer for 20 minutes or until the liquid is absorbed. Remove from the heat, stir in the green onion and thyme.
Enjoy!
Source: articlesbase
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