Yes to Yolks

a food journal

  • Home
  • Recipes
  • About
  • Work with Me
  • Privacy Policies

Halibut with Lemon Aioli & Roasted Rainbow Carrots

May 19, 2015 by Molly Leave a Comment

Jump to Recipe·Print Recipe

Halibut with Lemon Aioli & Roasted Rainbow Carrots

After last week’s indulgences, I’m lightening things up a bit here today.

Today is another rendition of “what we really eat day to day in real life.” It seems to surprise people when we tell them that we don’t actually eat pulled pork nachos or banana foster milkshakes regularly (I wish!). Those are once-in-awhile treats. I just so happen to share those more frequently on the blog because, well, let’s face it: people would rather read about/look at pictures of nachos than green smoothies. Fact. The numbers don’t lie.

(Neither do the numbers on the scale. More fish. Fewer milkshakes. See? Math is easy.)

Halibut with Lemon Aioli & Roasted Rainbow Carrots

THIS “real life” dish, however, is worth sharing with you all. It is downright delicious, and it tastes far more indulgent than it really is. Which is exactly how I like my healthy stuff. I’ve ranted and raved about this in the past, and I know I sometimes sound like a broken record, but it’s because I mean it! Healthy foods can definitely taste good. Better than good.

Halibut is probably my favorite fish. It’s mild and flaky and can be prepared a million ways. It’s very similar to cod. Except a smidge better. My favorite way to eat it is like this. Simply seared and basted in a little butter and herbs. It doesn’t need more than that. It’s such a clean-tasting fish, and I try to keep it that way throughout the cooking process.

Halibut with Lemon Aioli & Roasted Rainbow Carrots

Served with a heavenly lemon aioli (which I could eat straight with a spoon) and some beautiful roasted rainbow carrots, this dish is sure to impress. The secret? It’s really easy. And quick. And all the other wonderful things I can say about a good weeknight meal. There I go again…broken record. But again, it’s because I mean it! The aioli is definitely the indulgent part of this dish, but the good news is that a little goes a long way. It’s creamy, rich, and super lemony, which I ADORE. You only need a dollop. And I can justify a dollop with all that other healthful goodness going on.

Halibut with Lemon Aioli & Roasted Rainbow Carrots

And then you have those carrots. Not only are they GORGEOUS, but roasting them is one of the simplest yet most delish things you can do to them. They sweeten up and get all caramely and awesome. Plus, they really are the cutest darn things I’ve seen at the market yet. The epitome of spring! Which seems to be quickly evaporating with our high-80s temperatures and muggy humidity. Blech. LOVE summer. HATE humidity. We ate this almost a month ago, and it was the PERFECT spring dish. Light, fresh, and lemony. It’s still technically spring despite the July-like weather, so I suggest you make this happen in your kitchen soon. We’re quickly entering into grilling season, and I am one to take full advantage of not having to turn on my oven or stove when it’s a bajillion degrees outside. Dishes like this are fleeting!

Halibut with Lemon Aioli & Roasted Rainbow Carrots

Seize the day. Seize the halibut.

That was awkward, right? Probably. Just go with it.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Halibut with Lemon Aioli & Roasted Rainbow Carrots


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 2 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale

For the Fish:

  • 2 (6-oz) halibut filets
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 garlic clove
  • Few sprigs of fresh thyme
  • Salt and pepper

For the Aioli:

  • 1 large egg yolk, at room temperature
  • 1 garlic clove, minced or pressed
  • ¾ cup canola oil
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste

For the Carrots:

  • 2 cups rainbow baby carrots
  • Olive oil
  • Salt and pepper, to taste

Instructions

For the Fish:

  1. Season the fish with salt and pepper. Heat the oil and butter in a nonstick skillet over medium-high heat. Add the fish and set the timer for 2 minutes. Add the garlic and thyme to the pan and baste the fish with the butter-oil mixture as it cooks. Flip the fish over and cook for another 2 minutes, continuing to baste it with the pan juices. Remove from heat and allow to rest slightly before serving.

For the Aioli:

  1. Whisk the egg yolk until pale yellow. Add in the garlic and then stream in the oil VERY SLOWLY. Once the mixture emulsifies, add in the lemon juice and zest and season with salt and pepper. Keep covered until ready to serve. Can be made ahead and kept in the fridge.

For the Carrots:

  1. Toss the carrots with the oil, salt, and pepper and place in a preheated 450°F oven on a baking sheet. Roast until tender and caramelized, turning once or twice, about 15-20 minutes total.

To Serve:

  1. Place a dollop of the lemon aioli on each serving plate and arrange the carrots on top. Place the fish beside the carrots and serve with additional aioli on the side.

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Related

Filed Under: Entrée, Healthy, Recipes, Seafood Tagged With: aioli, carrots, entrée, fish, halibut, healthy, lemon, seafood

« Friday Faves
Cuban Sliders with Mojo Pork & Cilantro Mayo »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi there. I’m Molly. Welcome to my little space devoted to all things FOOD! More about me...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Sesame Ginger Pork with Wasabi Soba Noodles
  • Crispy Halloumi Grain Bowls with Creamy Dill Dressing
  • Guinness Brookies
  • Pepperoni Pizza Lasagna Rolls
  • Our Favorite Turkey Meatloaf
  • Dark Chocolate Cherry Protein Bites

Archives

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Connect

Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
Copyright © 2025 Yes to Yolks