First recipe of 2007 - roasted halibut with aromatic broth! Made it up tonight, in fact, a light, quick, and tasty dish. Quite pretty to boot! John was thrilled to pieces - since I've been cooking much (ahem) less this fall and winter, he's been a bit bummed. But he's dropped a few pounds as well, despite his passion for all things sweet, so I know I'm on the right track. Forty and fabulous for me, 46 and fabulous for him, ha. Yeah, baby! (Recipe posted in comments, below.)PS Hey, I just realized I posted a halibut recipe as the first of last year as well! Must reveal my post-holiday craving for lighter, healthier foods...
posted by Stephanie @ 8:03 PM
1 Comments:
Roasted Halibut with Aromatic Broth
Stephanie Levy
Serves 2-3
1 lb. halibut filet
2 Tbsp. olive oil, divided
1 carrot, diced tiny
3 mushrooms, diced tiny
½ celery stalk, diced tiny
1 small garlic clove, minced
1 shallot, diced tiny
1 russet potato, peeled and cut into ½” dice
1-8 oz. bottle clam juice
1 Tbsp. fresh lemon juice
salt and pepper
minced parsley and/or other fresh herbs for garnish
Preheat oven to 375 degrees. Coat an oven-safe skillet with 1 Tbsp. of olive oil. Sprinkle both sides of halibut lightly with salt and place in skillet. Roast halibut, in skillet, until just cooked through – if filet is 1-inch thick, about 8 minutes (check for doneness, it’s the only reliable way to not overcook the fish and it’s fine since you’re cutting the filet in pieces to serve). Remove halibut to a plate and set aside. Place skillet over medium-heat burner. Add 1 Tbsp. olive oil, carrot, mushrooms, celery, garlic, shallot, and potato. Sprinkle vegetables lightly with salt and saute for 2 minutes. Stir in clam juice and bring to a boil. Turn heat to low and simmer, uncovered, until potatoes are tender, about 8 minutes. Stir in lemon juice and salt and pepper to taste. To serve: lay pieces of halibut into shallow bowls - ladle hot broth and vegetables over. Garnish with parsley and a grind of pepper, and extra lemon if you like, and serve immediately, with spoons.
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