Weekly Meal Prep · Houston, TX

Mediterranean and Italian seafood menu with pistachio-crusted halibut, wild rice and roasted vegetables

September 23, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Cherry-studded wild rice and cauliflower steaks fill the center, with chopped herbs, squash and crusted halibut around them.

Browned cubes top a salad with tomatoes, cucumber, pomegranate seeds and chopped herbs in a white bowl.

Fresh basil crowns Italian prawns in tomato juices, with lemon wedges tucked along the edges.

What We Prepared

Complete Menu

Weekly Meal Prep · September 23, 2026

Proteins

Lemon Pistachio-Crusted Halibut

Italian Prawns with Tomato, Basil, Kalamata Olives and Sourdough Bread

Lemon Garlic Parmigian Chicken Breasts

Salads

Seared Halloumi, Cucumber, Tomatoes, Pomegranate Seeds, Fine Herbs Salad with Tahini Dressing

Starchy Sides

Wild Rice Pilaf with Dried Cherries, Pecans and Herbs

Vegetables

Parmesan Roasted Acorn Squash

Garlic Butter Cauliflower Steaks

Low Carb Zucchini & Yellow Squash Gratin

Created by Chef Ana

Photo Gallery

Golden crumbs and green pistachio pieces cover lemon pistachio-crusted halibut beside lemon wedges on white parchment.

Browned edges outline garlic butter cauliflower steaks, with chopped herbs scattered over their pale, branching centers.

Overlapping crescents of Parmesan roasted acorn squash show dark green skins beneath a fine golden topping.

Crusted halibut and cauliflower steaks surround cherry-studded wild rice, golden squash gratin and basil-topped prawns.

Chef Ana's Perspective

Chef's Notes

I would build one meal around Lemon Pistachio-Crusted Halibut and Garlic Butter Cauliflower Steaks, adding Wild Rice Pilaf with Dried Cherries, Pecans and Herbs according to appetite. For another, I would pair Italian Prawns with Tomato, Basil, Kalamata Olives and Sourdough Bread with Low Carb Zucchini & Yellow Squash Gratin. Since the prawns already include bread, I would save the rice for the halibut rather than put every starch on both plates.

Read the full notes

For leftover Lemon Pistachio-Crusted Halibut, I recommend reheating a single portion uncovered at 350°F, checking after 10 minutes and continuing until the center is hot. Garlic Butter Cauliflower Steaks can go alongside it, though thick pieces may need 15–20 minutes. I would refrigerate both within two hours and use them within three to four days, freezing portions intended for later.

I flag two separate tree nuts in this menu: pistachios in Lemon Pistachio-Crusted Halibut and pecans in Wild Rice Pilaf with Dried Cherries, Pecans and Herbs. Parmesan Roasted Acorn Squash and Garlic Butter Cauliflower Steaks also make dairy relevant when discussing substitutions. For a nut allergy, I would discuss changing both the halibut crust and the pilaf before cooking; removing a visible garnish would not address either dish.

Chef Ana

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