This was what we had for dinner tonight. All I knew was that I wanted white fish, and the rest I had laying around - if that tells you how easy and fast this meal is to make. And, it was delicious.
Halibut
Ingredients:
4 6oz pieces of Wild Alaskan Halibut
Olive oil
Kosher salt
Fresh ground pepper
For Lemon Caper Sauce (to serve on top):
1/2 cup fish stock (or chicken stock if you prefer)
4 T unsalted butter
2 T freshly squeezed lemon juice
1 t olive oil
1/4 t salt
2 T capers
Method:
Preheat oven to 400. Heat 2 tablespoons of olive oil in a heavy stainless steel pan (that can be heated up to 450 degrees). Season Halibut with kosher salt and ground pepper. Place the fish one piece at a time in the pan, and DO NOT TOUCH them after you've put them down. You want to sear them on a high heat for 1-2 minutes to form a crust. Then turn them over - they will come loose easily when the crust has properly formed. Place the pan in the oven and finish cooking the fish in the oven for 6-8 minutes.
For the sauce: Melt the butter over the stove, and stir in the olive oil, fish stock, and lemon juice. Then bring the sauce to a boil, reduce to a simmer and let the sauce reduce for 15 minutes. Season with salt, and stir in the capers. Spoon over fish.
Garden Salad
Ingredients:
4 cups mixed greens
1 cup green beans, blanched and shocked in cold water, then drained
1 cup sliced red bell pepper
1 cup sliced cucumber
For the dressing:
1 T minced shallots
1 T dijon mustard
1 T pure maple syrup
3 T white wine vinegar
1/4 t kosher salt
1/4 t ground pepper
1/2 cup olive oil
Method:
Place all the salad ingredients in a bowl. Then in a separate bowl, mix the shallots, dijon, maple syrup, vinegar, salt and pepper. Then slowly whisk in the olive oil to create an emulsion. Toss the salad with enough dressing to coat, and serve!
Ingredients:
4 6oz pieces of Wild Alaskan Halibut
Olive oil
Kosher salt
Fresh ground pepper
For Lemon Caper Sauce (to serve on top):
1/2 cup fish stock (or chicken stock if you prefer)
4 T unsalted butter
2 T freshly squeezed lemon juice
1 t olive oil
1/4 t salt
2 T capers
Method:
Preheat oven to 400. Heat 2 tablespoons of olive oil in a heavy stainless steel pan (that can be heated up to 450 degrees). Season Halibut with kosher salt and ground pepper. Place the fish one piece at a time in the pan, and DO NOT TOUCH them after you've put them down. You want to sear them on a high heat for 1-2 minutes to form a crust. Then turn them over - they will come loose easily when the crust has properly formed. Place the pan in the oven and finish cooking the fish in the oven for 6-8 minutes.
For the sauce: Melt the butter over the stove, and stir in the olive oil, fish stock, and lemon juice. Then bring the sauce to a boil, reduce to a simmer and let the sauce reduce for 15 minutes. Season with salt, and stir in the capers. Spoon over fish.
Garden Salad
Ingredients:
4 cups mixed greens
1 cup green beans, blanched and shocked in cold water, then drained
1 cup sliced red bell pepper
1 cup sliced cucumber
For the dressing:
1 T minced shallots
1 T dijon mustard
1 T pure maple syrup
3 T white wine vinegar
1/4 t kosher salt
1/4 t ground pepper
1/2 cup olive oil
Method:
Place all the salad ingredients in a bowl. Then in a separate bowl, mix the shallots, dijon, maple syrup, vinegar, salt and pepper. Then slowly whisk in the olive oil to create an emulsion. Toss the salad with enough dressing to coat, and serve!
3 comments:
I have been in search of such interesting Articles, I am on a holiday its good to see that everyone are trying their best to keep up the Spirit by having such great articles posted.
Cheers, Keep it up.
___________________
Vince
Online Marketing of your brand
Hey Lauren, it's Tiffanie Bryant. Thanks so much for posting all these recipes. You're so awesome. Can't wait 'til your next class.
This summer I have been exploring eating simpler foods and this is great example. few ingredients that don't overwhelm. I'll think I'll have this tonight! Thanks!
p.s. is that is a very random first comment?
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