Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin

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

Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin

Roasted Pepper Bisque with Zucchini-Shrimp Salsa

85 degrees, humidity ooching on up into a typical Middle Tennessee almost summer day.

Just perfect for soup.

Sweet roasted red and green bell peppers with onion and garlic swirled into a bisque and topped with zucchini shrimp basil salsa from Molly O’Neill’s A Well Seasoned Appetite.

A cold soup, you say?
Oh, heavens no.

Remember I am a quadruple Gemini, which means that at least one of me wants to buck the trend and have a hot soup.

I compromise…it turned out more like a room temp. But this could be hot. It could be cold.

Whichever way you want to do it, you’ll love it.

Roasted Red Pepper Bisque with Zucchini-Shrimp Salsa
Adapted from Molly O’Neill’s A Well Seasoned Appetite

Bisque:

One good swirl extra virgin olive oil
3 red bell peppers, roasted and cut into large pieces
3 green bell peppers, roasted and cut into large pieces
4 medium sweet yellow onions, chopped
2 cups roasted chicken stock
1 good spoonful garlic confit
6 tbsp plain Greek yogurt
1 lime, squeezed
Coarse salt and freshly ground black pepper

Preheat oven to 375.

Heat large Dutch oven over medium heat and add the swirl of extra virgin olive oil. Add the peppers, onion and ½ cup roasted chicken stock. Simmer, stirring occasionally , for 20 minutes. Stir in garlic confit, cover and cook for 20 minutes. Put mix into food processor and hit pulse several times to make it smooth. Add remaining roasted chicken stock, yogurt, lime juice, salt and pepper to taste and pulse til smooth. Transfer to saucepan, or if serving cold, put in container in fridge to chill.


Salsa:

2 medium zucchini, sliced lengthwise , then into half moons
12 large shrimp, sautéed, chopped and seasoned with lime juice
3 medium green onions, chopped
¼ cup chopped fresh basil
Lime juice to taste
Coarse salt and freshly ground black pepper

Place zucchini on baking sheet and roast until tender, about 20 minutes. Transfer to a bowl and let cool. Add remaining ingredients and toss to combine.

Heat soup, if you like, until just hot. Ladle into bowl and top with the salsa.

If you are serving this cold, swirl a bit of Greek yogurt through the soup and top with salsa.
Serve with lime wedges.

Serves 3 generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Roasted Pepper Bisque with Zucchini-Shrimp Salsa

Tagliatelle with Six Peppers

Food does not have to be complicated to be considered excellent.

You don’t have to have lots of different ingredients to make an outstanding meal.

You can feature one item, concentrating its flavors so you get the essence of what it’s all about.

Using the brightly colored peppers of summer, crushed red pepper flakes for heat, extra virgin olive oil, spicy fresh basil and a quick grating of Parmigiana Reggiana you have an easy summer supper that is as beautiful as it tastes.

Simple can be legendary.

Tagliatelle with Six Peppers
Adapted from Patricia Wells’ Tagliatelle con Peperoni e Basilica in
Trattoria

1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
1 large orange bell pepper.
6 good swirls extra virgin olive oil (enough to coat the bottom of a covered deep 12 inch skillet)
Crushed hot red pepper flakes
¼ cup fresh basil, cut into chiffonade
Freshly grated Parmigiana Reggiana
Coarse salt and freshly ground black pepper
Enough Tagliatelle for three people*

Halve the peppers, core them and slice in very thin matchstick pieces. Swirl enough extra virgin olive oil to into the bottom of a deep 12 inch skillet that has a top. Shake a bit of crushed red pepper flakes into the oil, add the peppers and season with a little coarse salt and freshly ground black pepper. Toss them well and put the pan, covered over very low heat until the peppers are very soft. This takes about 45 minutes. Don’t let the peppers brown. Stir from time to time and don’t let them burn. They will make a lovely sauce from their juices in the bottom of the pan. You can do this ahead of time and reheat.

Cook the Tagliatelle in a large pot of water until tender and drain.

Put the Tagliatelle in the skillet with the peppers, off the heat and toss to blend. Cover and let sit for three minutes so the sauce is absorbed. Transfer to pasta bowls, top with the basil, grate Parmigiana and you’re ready for a great meal.

Serves 3 generously.

(it's possible to use Papardelle in this as well. It tastes divine either way)

Tagliatelle with Six Peppers