Wednesday, April 15, 2009

just for the halibut: in which i try new things

L to R: Lemons, Cilantro, Feta, Tomatoes, Olives, Shallot, Quinoa, Halibut, Black Beans.
Oh, and wine.

Salad, halfway there...

Ta-da! The finished product...None too photogenic, but plenty tasty.

For as much as I talk, you'd think I'd be more adventurous in the kitchen. I'm not, and there are a couple reasons for this: 1) I am a creature of habit and comfort, 2) There is an unsaid 1-strike-and-you're-out policy at my house. Meaning, if I make something once and it doesn't turn out well - I can forget about making it again. Le sigh.

Last night, I decided to pull out all the stops and try my hand at cooking fish and quinoa (thanks for the push, JCO!). Knowing I had but one shot at this - I did my best to find recipes that use a ton of fresh flavors we already know and love. I found a couple of good recipes, and of course completely messed with them to make them my own. Original recipes, and my method, below:

Original Recipes via Epicurious.com:
Black Bean And Tomato Quinoa Salad
Halibut with Chimichurri

OK, now, a couple of points:
  • Quinoa - BUY THIS! It's super healthy, has a mouth feel like couscous but tastes better.
  • Halibut - Buy fresh. Should be firm, and not smelly. Cook skin-on, then peel skin off before serving.
OK, now for the good stuff:

Quinoa Salad with Sauteed Halibut & Chimichurri
Serves: 2
Prep time: 15 minutes
Cook time: 25 minutes

For the fish:
  • 2 halibut steaks, 6-8 oz. each
  • 2 cloves of garlic
  • 1/4 C. really good olive oil
  • 1 shallot
  • 3/4 t. red pepper flakes
  • 1/4 C. lemon juice, fresh
  • 1 T. cilantro
  • 1/4 C. chopped green olives
  • 1 t. salt
  • Pepper

To make chimichurri, combine olive oil, lemon juice, pepper flakes, chopped cilantro, finely chopped garlic, and finely chopped shallot in a dish. Whisk to combine. Salt to taste. Let sit for 20 minutes. Before pouring over fish - add chopped olives. (Not in original recipe, but I like the bitter saltiness of the olives).

To cook the halibut, put 1 T. olive oil in bottom of nonstick skillet (if using grill, be sure to oil the grill racks AND the fish). Season the non-skin side of the fish with salt and pepper. Place fish in skillet, non-skin-side down first, for 4 minutes. Turn to skin-side-down, sautee for an additional 4 minutes, or until fish is no longer opaque. You may finish this in the oven, by covering your skillet and putting in a 300^ oven for a few minutes.

For the Black Bean, Tomato, & Quinoa Salad
Serves: 2 (main course)

You'll need:
  • 1 cup quinoa
  • 2 cups water
  • 1/4 C. olive oil
  • 1/4 C. lemon juice
  • 1/4 C. chopped cilantro
  • 2 cups chopped tomatoes
  • 1 sm. can black beans, drained and rinsed
  • Feta, if you want
  • salt & pepper to taste
First, put a pot of water on the stove to boil (like rice, quinoa uses a 1:2 quinoa-to-water ratio). Salt the water before you put the quinoa in.

Next, chop tomatoes and cilantro. Drain and rinse black beans, stir to combine. Make the dressing with cilantro, lemon juice, olive oil, and salt and pepper.

When quinoa is done cooking, about 15 minutes, (should be soft but not mushy when you bite it), fluff it with a fork, and then stir to combine with beans and tomatoes. Add dressing, stir.

To plate!
Make a bed with quinoa salad. Add feta if you want. Place fish on top of quinoa salad. Spoon chimichurri sauce over top. Garnish with lemon wedges. And then take a deep bow for making such an awesome meal.

No comments: