Friday, April 1, 2016

For Those Who, Like Us, Love Fish!

This is another recipe/dinner from the subscription to Fine Cooking's Make It Tonight. I liked every single thing on the menu this week and I'm home for a couple of weeks, so will probably make them all! Tonight's dinner was Almond-Crusted Halibut, although I sort of play hard and fast with recipes depending on what I have in the pantry. I didn't have almonds, but I had hazelnut meal, so that will work, right? Along with that recipe was a recommended side dish of Roasted Cauliflower with Lemon, making use of the more than sufficient cauliflower purchase that was on the menu/shopping list for later in the week.

Since fish cooks quickly, I started with the cauliflower. Used half a head and cut it up into bite sized pieces, then sprinkled with lemon olive oil from Pasolivo (my very favorite olive oil maker located in Paso Robles CA) and Trader Joe's Everyday Seasoning. This roasts in a 475 degree oven for 20 minutes, so I set a timer for 10 minutes, thinking I would stir it then, and started on the fish prep.

The recipe called for halibut that was to be dipped in seasoned flour, beaten egg, and teensy bits of almond. I used the aforementioned hazelnuts from Bob's Red Mill -- made the whole thing faster and simpler. There is also a bit of lemon rind grated into the nuts.

So did the whole dipping thing and put them on the pan to rest. If I had been thinking about it, I probably would have done this step an hour or so earlier and then put the pan in the refrigerator so that the coating would set. Then I wouldn't have had fingerprints in the coating later when I picked up the fish to sauté it. I guess I was thinking about eating, not photography!

It looked awesome when I flipped it, fingerprints notwithstanding! I go by the 10 minutes per inch rule for fish; this was just under an inch, so sautéed it for 5 minutes on the first side and 4 on the second; it was perfect! That rule works whether you're sautéing, broiling, roasting, simple!

Cauliflower after roasting....then tossed with a little lemon juice and some lemon zest.

To serve, put a little bit of baby field greens tossed with Girard's Light Champagne salad dressing on the plate with the fish on top and the cauliflower on the side. Nice glass of Shiraz.....ahhhhh......

If you're in the mood for a fishy quilt project, check out my seaweed feathers!!

The 10 minutes per inch rule worked again! It was done perfectly!

New to cooking fish?  Check out Secrets to Cooking Fish: Eight Essential Techniques.  It's on sale through my affiliate link!

If you cook something amazing, post pics!!!


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