Halloween night.
Cold and clear.
Perfect for “ghoulies and ghosties and long leggedy beasties and things that go bump in the night.”
World Series on the tube. The rain stops in Philly.
Star Wars creatures at the front door.
Once the trick or treaters are done., filets of halibut waiting on the stove are quickly cooked in a bit of olive oil and butter, a tasty topping of sautéed red bell peppers, garlic confit, capers and toasted cumin at the ready.
A dish to please any ghoul or baseball fan alike.
Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
Adapted from Bistro Cooking by Patricia Well
2 5 ounce halibut filets, seasoned with coarse salt and freshly ground black pepper
2 red bell peppers, sliced into strips
2 tbsp capers
2 tsp whole cumin seeds, toasted
1 tbsp garlic confit, chopped
1 tbsp butter
Extra virgin olive oil
In a medium skillet over medium high heat add a couple of swirls of extra virgin olive oil. When oil is wavy looking, add the red bell peppers and stir, lowering heat so they can cook and soften for about 10 minutes. Add the garlic confit, capers and toasted cumin seeds. Stir to combine and cook five minutes. Keep over low heat.
In a medium cast iron or non stick skillet, over medium high heat, add a couple of swirls of extra virgin olive oil. When olive oil is wavy add the butter. Butter will foam and as soon as foam subsides add the halibut. Let cook about 3 minutes, depending on the thickness of the fish and turn. Cook 3-4 minutes on the other side. Monitor the heat so the butter does not get too brown.
Put the fish on the dinner plates. Swirl the red bell pepper mix into the pan you have just cooked the fish in and pour over the fish.
Serves 2.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Sunday, November 1, 2009
Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
Sunday, May 17, 2009
Grilled Halibut in a Yucatecan Marinade
Rain, again.
Movie.
Joyce Goldstein.
Inspiration.
Marinade.
Lime, orange, coriander, allspice, cayenne, chile powder, roasted garlic oil, zests.
Halibut.
Shrimp.
Grill.
Black beans, sweet yellow onions, splash orange zest, cilantro, rice.
Salsa with avocado chunks stirred in.
Dinner.
Good.
Grilled Fish in a Yucatecan Marinade
Adapted from Joyce Goldstein’s Back to Square One
One ½ pound halibut fillet
10 large shrimp, tail on
Marinade:
¼ cup roasted garlic oil
½ cup fresh orange juice
¼ cup fresh lime juice
Zest from ½ lime
About 2 tsp orange zest
1-½ tbsp smushed then chopped fresh garlic
1 tsp finely minced jalapeno pepper
¼ cup chile powder
1 tbsp ground coriander
1 tsp ground allspice
Cayenne pepper to taste
Coarse salt and freshly ground black pepper.
Fresh cilantro to taste
1 15 ounce can black beans, rinsed or home cooked beans
A splash of sherry
½ large sweet yellow onion, sliced in half, then sliced again
1 cup of your favorite salsa with 1 avocado, diced stirred in
Cooked rice for three
Lime wedges if you remember to do them
Make the marinade and pour over the halibut and shrimp in flat pyrex pan and refrig for 2 hours. The marinade may make more than you need and it stays nicely in the fridge for several days.
When ready to grill the fish, put a couple of good swirls extra virgin olive oil in medium skillet over medium high heat and, add the onions and reduce heat and let cook until golden brown. Add the black beans, raise the heat and add a splash of sherry, reduce heat a bit and let cook. Add fresh cilantro to taste.
Grill shrimp and halibut til perfect, three minutes a side.
To plate, rice, a bit of halibut, a bit of shrimp, black beans and salsa.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Sunday, June 22, 2008
Provencal Almond and Anchovy Fish Sauce
Anchovies are one of those things you either love or you hate. Growing up, I said I hated anchovies. Wouldn’t touch them. Made it up in my head that I had eaten them, they had made me sick..couldn’t stand them.
I’m such a drama queen.
Anyway, the discovery of anchovy stuffed olives eased me into the world of the salty little fish.
It has that “je ne sais quoi” of salty flavors. The “ I don’t know why this tastes so good, but give me more of it” thing.
So, with major inspiration from Joyce Goldstein, we grilled a perfect piece of halibut, blanched green beans, steamed Yukon Golds and a few grape tomatoes on the plate, we had a new version of salad Nicoise.
IF you haven’t come over to the anchovy side of life, try this. It will make a convert out of you.
Provencal Almond and Anchovy Fish Sauce
Adapted from Back to Square One by Joyce Goldstein
1 cup sliced almonds, toasted
¾ tsp anchovy paste
1 lemon, juiced
1 tsp red wine vinegar
¾ cup fruity extra virgin olive oil
6 tbsp chopped fresh mint
3 tbsp chopped fennel fronds
Splash of Pernod
Coarse salt and freshly ground black pepper
Combine in bowl and let sit for at least 30 minutes for flavors to blend.
Makes enough for 4-6 fish fillets.
