Skip to main content

Holiday Halibut

Our family is not big on Turkey so we opt for other festive creations on Thanksgiving.  This year the kids stopped at one of the best fishmongers in our area and brought home a beautiful halibut fillet.  We dressed it with a preparation of sun-dried tomatoes, grape tomatoes and capers.  But wait - there's more!  We also lined the edges with butter-browned lemons and roasted artichoke hearts.

If that's not holiday festive, I don't know what is.


2 lb halibut fillet

2 Tbsp good real mayonnaise
1 clove garlic, mashed in a dash Kosher salt to a paste
2 Tbsp sun dried tomatoes (packed in oil), minced
1 tsp Dijon mustard

1 dozen red grape tomatoes
1 dozen yellow grape tomatoes
1 Tbsp capers, drained
1 lemon, thinly sliced

1 jar roasted artichokes, packed in oil (I used Trader Joe’s)

Preheat oven to 400F.  Mix together the mayo through the mustard in a small bowl.  Place the fish in an oiled roasting pan, skin-side down.  Paint the surface of the fish with the mayo mixture evenly. 
Scatter the artichokes around the edges of the fish.  Top the fish with tomatoes and capers.  Roast in oven for about 20-30 minutes until cooked through.  
Meanwhile, sauté the lemon slices in a bit of butter until browned on both sides.  
Top the fish with the lemon slices and serve.  
Here I served over sautéed spinach.

Serves 4.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment.  It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt.   Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...
Post a Comment
Read more