Sometimes random thoughts on food and wine and the pleasures they provide.
Wednesday, September 29, 2010
Just for the Halibut
Larry chose this recipe for the halibut he purchased at the Asian market. He wasn't too pleased when we started preparations for dinner and he realized that you don't cook the asparagus for the salad. The original recipe is from Bon Appetit magazine, but we customized it for a smaller serving size and for ingredients we had on hand (and left the capers out of the dressing because Larry HATES capers):
Halibut with Shaved Asparagus and Fennel Salad
Halibut steak for two
1 c Pepperidge Farm seasoned stuffing, crushed
2 Tbsp Parmesan cheese, finely grated
2 Tbsp Italian parsley, finely chopped
1 Tbsp fresh thyme, finely chopped
1 Tbsp lemon peel, finely grated
2 Tbsp butter, melted
non-stick cooking spray
10 asparagus spears, trimmed and cleaned
1/4 c fennel bulb, thinly sliced
2 tsp fresh lemon juice
1 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
salt and pepper
For the salad, whisk lemon juice and mustard in a small bowl. Gradually whisk in oil and season with salt and pepper. Using a vegetable peeler, shave asparagus into long thin strips. Place asparagus in a small bowl with shaved fennel. Cover and chill.
For fish, preheat oven to 300 degrees. Coat a rimmed cookie sheet with nonstick spray. Mix stuffing mix, cheese, herbs and lemon peel in a medium bowl. Sprinkle with salt and pepper. Drizzle with melted butter and toss to mix evenly. Place halibut on baking sheet, sprinkle with salt and pepper. Press stuffing mixture on top of fish to adhere. Bake halibut until opaque in center, about 20 minutes. Turn on broiler and broil briefly just until breadcrumbs start to brown.
Place halibut on platter. Pour dressing over asparagus and fennel mixture and toss to coat. Season with salt and pepper. Serve salad with halibut.
In spite of Larry's initial concern about raw asparagus, he wished we had made more salad! It was a perfect tangy accompaniment to the halibut and so easy to prepare. Enjoy!