Oven-Roasted Halibut with Potatoes
Easy and tasty, this recipe expands for any number of people. The potatoes soak up the fish essence, creating a hearty and satisfying meal. Add a salad and dinner is ready!
1 6-ounce halibut steak per person
2 creamer potatoes per person
2 tablespoons olive oil
1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
Pre-heat oven to 350. Slice potatoes 1/8 inch thick. Oil a baking dish. Layer potatoes in the pan, and place halibut steaks over potatoes. Season with salt, pepper, and chopped rosemary. Drizzle lightly with olive oil.
Roast 30 minutes. With a spatula, lift potatoes and halibut together and serve.
Robert's Trout al Humido
Trout is always available, often overlooked, and very tasty. Try this easy Tuscan recipe for a change of pace and taste what you've been missing. This recipe also works well with filets or steaks of sturgeon, sea bass, halibut, and other firm-fleshed, oilier fish.
4 whole boned trout (Or filets 3/4" to 1" thick)
Flour for dredging
Salt and pepper
1/4 cup oil
1 onion, minced
1 stalk celery, minced
1 clove garlic, minced
2 T Italian parsley, minced
1/2 - 3/4 cup white wine
3 T tomato puree
Heat oil in sauté pan until hot. Dry fish well with paper towels. Sprinkle with salt and pepper, then dredge in flour and shake off excess flour. Immediately brown fish in pan, without crowding, 3 minutes on he first side, 2 minutes on the second. Remove browned fish to a plate.
Add onion, celery, garlic, and parsley to pan. Sauté 5 to 7 minutes over medium heat until soft and lightly browned. Add a bit more oil if necessary. Deglaze pan with white wine. Stir in tomato puree. Bring mixture to a simmer, add filets, and cover. Simmer trout about 6 minutes, turning once. (Cook meatier fish about 10 minutes.)
Pour sauce over filets. If sauce is runny, transfer fish to heated plates and keep warm. Raise heat to boil and reduce sauce for 1 to 2 minutes before pouring over fish.
TUSCAN SALMON WITH CHILI-MANGO SALSA
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets
Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
Makes 2 servings; can be doubled.