While most people consider pork to be the other white meat, here on the Oregon Coast the mighty halibut can claim the honor. I'm sure it's no surprise that the beauty and bounty of the land and sea's captured our hearts here in our new home.
Big Guy's having a blast with this retirement stuff and went out fishing on Friday with two of our friends. He came home tired, content and bragging about his great day on the water never mind glowing with pride about the catch.
Last night's menu included some of our good fortune. Halibut this fresh needs very little adornment; however, as mentioned the last time we cooked some up, it can be overdone in a flash. Big Guy did the honors this time and sauteed the simply seasoned fish for 5 minutes on 1 side, and 2 on the other before he removed it from the pan to rest for a few minutes. Of course while he was doing this, he was also cooking up a perfect pot of Lemon Basil Risotto Sheesh ...and they say men can't do more than one thing at a time. Ha.
My only contribution to dinner other than never ending advice also known as nagging was this very quick version of a Romesco sauce I whipped up earlier in the afternoon. Without the usual addition of bread crumbs and flavored with smokey chipotle chili powder, cayenne pepper and smoked paprika, it is a great use for the huge numbers of red peppers available in the markets these days.
The smoky flavor, crunchy from almonds texture and subtle heat is a perfect garnish for the moist fish on its creamy bed of lemon and basil rice.
JBug’s Romesco Sauce an original from JBug’s Kitchen Antics
2 large red peppers, roasted, peeled and seeded
1/4 cup toasted almonds
3 tablespoons olive oil
1 tablespoon red wine vinegar
3 cloves garlic, minced
1/2 teaspoon Chipotle chile powder
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
Salt & coarse ground black pepper
Place all ingredients together in a blender and combine until chopped to a coarse texture. Set aside for a minim 1 hour at room temperature to allow flavors to develop. Store leftovers in refrigerator.
A year ago - Grilled Shrimp with Lime and Red Pepper Aioli
Two year's ago -Drowned Beef Sandwiches