Homemade "Greek" Spice Blend: Halibut with Artichoke Hearts, Roasted Potatoes & Asparagus
I've mentioned a few times that I really like the idea of making my own spice blends, so this Greek inspired meal had me googling what the heck to include. I ended up blending a few ideas together and making it up, but it actually turned out quite well. Not pictured was a bit of olive tapenade I ended up adding to the fish for one more kick of flavor! The fish was delicious, due in part to the spice blend and in part to the high-quality fish from Wabash Seafood Company! What I used:
- 1 halibut fillet (for 1 person)
- 2 small potatoes (per person)
- 1 bunch of asparagus ( ate about half and saved the rest for lunch the next day)
- a few pieces of sliced marinated artichoke hearts
- homemade Greek spice blend (below!)
Spice Blend:
- 1.5 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- 1/4 tsp all spice
How to:
- Mix all of the spices together and coat your filet on all sides after rinsing and patting dry
- Sear in oil on high heat until browned on each side adding a few marinated artichoke hearts to the pan to crisp up. Then remove the artichokes (place in a small bowl until serving) and finish the fish on a baking sheet in the oven for about 10 minutes at 375 to cook through
- For the potatoes, slice in half and then in thin half moons, toss with oil and a pinch of salt and roast for 35-40 minutes at 375
- For the asparagus, lightly saute them in oil, salt, and pepper until tender
Check out this great Morrocan spice blend and this blackening one as well!
almonds and asana greek spice blend
almonds and asana greek spiced halibut