Sunday, November 1, 2009

Fish is easy

We just finished this fabulous home-cooked meal that was better than I've had in some really nice restaurants. Halibut is not cheap, but it is my favorite fish and well worth a splurge once in a while for a nice dinner. We had our halibut and greens from the garden with some amazing roasted potatoes that MO made following the lengthy but accurate method outlined in the latest Cooks Illustrated.

Seared fish is delicious, healthy and quick (fish itself takes less than 10 minutes from fridge to plate) and this dish is a great reminder that I should make fish more often.

Pan-Seared Halibut with Sauteed Greens

Serves 2

2 halibut fillets, 6-8 ounces each (with or without skin)
olive oil

1 bunch greens (spinach, chard, beet greens or whatever you have), cut and torn into 1-inch strips
1 clove garlic, minced
1/2 cup cherry tomatoes

First prepare greens. Saute garlic and tomatoes in olive oil until tomatoes begin to burst. Add greens and cook for 4-5 minutes. Season with S&P, cover and remove from heat.

Pat halibut fillets dry with paper towel. Season liberally with S&P on both sides. Heat oil in large sautee pan (be sure to use enough to coat bottom of pan). When oil ripples put filets in pan, skin side down. Cook for approximately 4 minutes (tip: don't move fish around in pan until well seared). Turn fish over and cook for an additional 2-3 minutes, until golden brown and flaky. (I know this sounds like a short time, but it's really easy to overcook fish and halibut is so delicious and delicate when cooked perfectly, so don't overcook it).

Put half of spinach tomato mixture on each plate, and top with halibut filet. Serve with a wedge of lemon.