Wednesday, August 31, 2011
Gimme somma that!
I amazingly had time to put together a dish from September's Food and Wine, stolen from Nikole Herriott's blog. I made a few adjustments to accommodate the aforementioned limits of my refrigerator. The tomatoes alone are a thing of beauty. I'm imagining them topping hunks of crusty bread smeared with homemade ricotta. Oh right, but then I'd have to find time to make some cheese. And we all know that ain't happening.
Halibut and Summer Vegetables en Papillote
Adapted from Nikole Herriott
1 pint cherry tomatoes, halved
splash of balsamic vinegar
splash of extra virgin olive oil
salt and pepper
1 tsp. thyme
4 halibut filets, about 6 oz. each
3 Tbls. butter
Juice of 1 lemon
1 lemon cut into thin slices
1 large zucchini, sliced
1/4 cup kalamata olives
1/4 tsp. coriander
4 sheets of parchment paper, 15 inches long
Preheat oven to 350 degrees. Drizzle the tomatoes with oil and vinegar in a small bowl. Season with salt, pepper, and thyme and toss to coat. Spread cut sides up on a baking sheet and roast for 30 minutes or until softened and browned.
In a large saute pan, melt 1 tbls. butter over medium high heat. Season halibut with salt and pepper and add to the pan. Cook until golden on one side, about 3 minutes. Remove from pan and set aside. Add zucchini to pan and cook for 2-3 minutes. Remove from pan and set aside. Add remaining butter to the pan. Stir in lemon juice and season with salt and pepper.
Spread parchment pieces on a work surface. On each one lay out 3 slices of lemon, top with a piece of fish, scatter tomatoes, olives, and zucchini on top, and drizzle with butter sauce. Fold paper up and twist edges to seal. Bake on a baking sheet for 15 minutes or until paper is puffed up.
Here's what happens when you serve this for dinner in front of a hungry baby:
Garden Variety Wednesday