We went out for dinner last night to our favorite sushi place so I thought it was a good opportunity to fill you in on the halibut dinner that was eclipsed by the maltaise sauce the other night.
Coated lightly in flour (I used Wondra) and pan seared quickly in a small amount of vegetable oil mixed with butter, as soon as the fish is firm to the touch it gets a shot of fresh basil followed by the juice of a lemon, and another 30 seconds worth of heat. Of course the cooking time depends entirely on the thickness of the fish and as I had some rather skinny little tail ends of halibut, it was a brief 4 minutes from start to finish. By the way, while halibut is lovely in this I would imagine almost any white fleshed fish would be delicious prepared in this simple manner.
Promptly removed to rest, the hot pan gets some company in the form of fresh mini tomatoes (I used pearl), garlic and more lemon juice. A minute or two later as soon as the skins start to pucker the sauce is finished with a touch of parsley and basil and joins the fish.
Simple you bet. Delicious - you have to believe it never mind rather light in the calorie department too. We had our fish on top of Trader Joe's wonderful creamy polenta found in their freezer section. The bag looks like this! I'm determined to come up with my own recipe for this wonderful mix of spinach, carrots and creamy cornmeal mush so stay tuned but meanwhile head on out to your local Trader Joe's and give it a try. It is downright fabulous - and no they didn't pay me to say that. Heck they don't even know I exist. That's rather humbling you know!
Pan Seared Halibut with Roasted Pearl Tomatoes (adapted from Aaron McCargo Jr, Foodnetwork.com)
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 – 6 ounce halibut fillets
Sea salt and coarse ground black pepper
2 tablespoons Wondra instant blending flour
1/4 cup fresh basil, chopped (divided)
Juice of 1 lemon
1-1/2 cups pearl or cherry tomatoes cut into halves
1 teaspoon minced garlic
2 tablespoons fresh chopped parsley
Heat a sauté pan over medium high heat. Add oil and butter and heat until butter is melted and bubbling. Meanwhile season fish fillets well with salt and pepper. Dredge lightly in flour, shaking off excess. When pan is hot, add fish filets and depending on thickness cook for 2 to 4 minutes on each side, flipping over when lightly golden. Add 2 tablespoons chopped basil and half the lemon juice. Sauté for 30 second, and remove fish to a platter. Add pearl tomatoes and garlic to sauté pan and cook until tomatoes skins start to pucker – about 2 minutes. Add remaining lemon juice, parsley and remaining 2 tablespoons basil. Toss to combine well then serve over fish fillets. Makes 2 servings. Download Pan Seared Halibut with Roasted Pearl Tomatoes
A year ago - Mahi Mahi in Tomato Olive Sauce
Two years ago - Steak Salad with Chimichurri Dressing
Since I live no where near a Trader Joe's, I need you to come up with the recipe asap!
Posted by: pam | 08/06/2011 at 04:49 PM
Lovely!
I sure do wish we had a Trader Joe's somewhere around here! No such luck...
Do you think if I called my shrimp & grits - shrimp & polenta I could get William to eat it? Nanhhhhhh - didn't think so either. hehehehehe
I love the stuff! so much smoother than grits for sure!
Posted by: Lea | 08/07/2011 at 06:12 AM
Pam - will do. I love the stuff and could live on it. Hope I still feel that way after testing out a recipe. LOL
Lea - tell William it's just "creamed rice". LOL
Posted by: June | 08/07/2011 at 06:58 AM
Trader Joe's is 20 minutes away from me and I LOVE IT! Sounds like a great halibut Dish June! HUGS, Mary L.
Posted by: Mary from Apron Strings & Wedding Rings | 08/07/2011 at 07:24 AM
Mary - we love TJ's too and it's one of our 3 regular weekly shopping haunts.
Posted by: June | 08/07/2011 at 07:31 AM
Wish our TJ's was closer, but it is one of the stops when we go to the valley. I will look for their polenta next time I go. I love the stuff, and don't always want to make it because of the time involved. Love halibut too, but never thought to put the two together.
Posted by: Lorraine | 08/07/2011 at 02:08 PM
Lorraine - the halibut and polenta were a really good match, likely due to the roasted tomatoes. Next time I'll add a touch of bacon too.
Posted by: June | 08/07/2011 at 03:46 PM
I'm drooling over my cornflakes, and let me be clear; the cornflakes have nothing to do with it. June you are one of my favorite kitchen magicians!
Posted by: Tall Clover Farm | 08/08/2011 at 06:16 AM
Thanks Tom. That's high praise and ditto to you re gardening, cookin' and constant inspiration!
Posted by: June | 08/08/2011 at 06:50 AM