Juice of one and a half lemons
12 small squid bodies, cleaned
1/4 C + 1 Tbl. extra-virgin olive oil
salt and black pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
2 1/2 Tbl. unsalted butter
3 garlic cloves, minced
1/4 tsp. red pepper flakes
3 saffron threads
1/2 cup mixed fresh herbs, like parsley, dill, and oregano
Slice each calamari tube so you can lay it flat. Soak in juice of one lemon, about 30 minutes. Meanwhile, sip some wine. Heat grill. In a medium bowl, combine 1/4 cup oil, 1/2 tsp. salt, garlic powder, and thyme. Use paper towels to pat squid dry, then brush with the marinade. Thread 3 squid steaks onto each of 4 metal or wooden (previously soaked in water) skewers. Set aside.
In a small saucepan over medium-low heat, combine the butter, 1 Tbl. oil, garlic, red pepper flakes, 2 Tbl. lemon juice, and saffron. Cook 1–2 minutes. Set aside. Place the squid on hot grill and cook until opaque and firm, flipping the skewers halfway through, 2-3 minutes total (no more!). Transfer to a serving dish, remove skewers, pour butter sauce over, and top with herbs and black pepper. Serve with crusty bread. Serves 4
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1 Tbl. neutral cooking oil
4 medium-sized salmon steaks
salt and freshly ground black pepper
generous 1/2 cup dry red wine
2 scallions, white & green parts separated and chopped
3-4 Tbl. unsalted butter
Heat oven to 450 degrees. Put oil in roasting pan and heat in oven for 5 minutes. Meanwhile, pat salmon steaks dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Put fish in the hot pan and cook in the oven for 8 minutes.
Remove fish from pan and transfer to paper towels to drain. Pour off remaining oil. Put pan over moderate heat and add wine and scallions. Bring to a boil, scraping the bottom of the pan to dislodge brown bits. Cook a few minutes until wine is reduced to 4 Tbl. Reduce heat and whisk in butter. Adjust sauce with a pinch each of salt and pepper. Plate fish, brown side up. Sprinkle with scallion greens, and spoon sauce around the fish.
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1 (2-lb.) center-cut, skin-on salmon fillet
1/4 tsp. black pepper
3/4 tsp. kosher salt, divided
1 cup packed fresh mixed mint and basil leaves, chopped
1/3 cup toasted unsalted pistachios
4 Tbls. freshly grated parmesan cheese
1 small jalapeño chile or red Fresno chile, seeded and diced
Grated lime zest from 2 limes
1” fresh ginger, peeled and finely grated
1 medium garlic clove, grated
1/2 cup plus 1 Tbl. extra virgin olive oil, divided
Sprinkle salmon with pepper and 1/4 tsp. salt; set aside. Stir together mint, basil, pistachios, cheese, chile, lime zest, ginger, and garlic in a bowl. Stir in 1/2 cup oil; sprinkle with up to 1/2 tsp. salt. Stir and add more oil if necessary. Set pesto aside.
Heat a large cast-iron or carbon steel skillet over high. Add 1 Tbl. oil. Once oil shimmers and begins to smoke, add salmon, flesh side down; cook until edges are golden brown and begin to form a crust, 4-5 minutes. Using a large spatula, flip salmon skin side down; reduce heat to medium, and cook to desired degree of doneness, 8 to 10 minutes for medium. Transfer salmon to a platter, and let rest 5 minutes. Serve with pesto. Serves 4
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3/4 lb. skin-on rainbow trout fillet
2 Tbl. extra virgin olive oil
3/4 lemon, zested and juiced
1/2 tsp. ground cumin
1/4 tsp. sweet paprika
1/4 tsp. ground Aleppo pepper*
1 garlic clove, minced
1 green onion, trimmed and finely chopped
2 Tbl. chopped fresh parsley leaves, plus more for garnish
Kosher salt and black pepper
Set oven to 400°F. Pat the trout dry with paper towels. In a 9 x 13-inch baking dish, whisk together the olive oil, lemon zest, half lemon juice (keep the rest for later), cumin, paprika, Aleppo pepper (*or Urfa Biber if you can find it), garlic, green onion, parsley, and a big pinch of salt and pepper (about 1/4 to 1/2 teaspoon each). Add the trout fillets to the dish, turning to cover with the sauce on both sides. Arrange, skin side down, in a single layer in the baking dish. Spoon marinade over the fillets. Set it aside for a few minutes while the oven is heating.
Bake in the heated oven for 11 to 12 minutes or until the fish turns opaque and flakes easily. Remove from oven and plate. Spoon some marinade over fillets, and add the remaining lemon juice and a sprinkle of parsley for garnish. Serve immediately. Serves 2. Easily doubled. This very flavorful dish needs a rich, unoaked white or a medium red wine.
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8 oz. uncooked gemelli pasta
1 lb. asparagus, trimmed and cut diagonally into 2-inch pieces
1 C packed fresh flat-leaf parsley or cilantro
1/2 C loosely packed fresh basil or tarragon
1/2 cup loosely packed fresh chives or trimmed scallions
3/4 C whole-milk plain Greek-style yogurt
2 Tbl. fresh lemon juice
2 Tbl. water
2 drained anchovy filets in oil
1 small garlic clove, smashed
2 tsp. kosher salt, divided
1/4 tsp. black pepper
1 cup drained, marinated, quartered artichoke hearts
8 oz. mozzarella pearls
4 fresh radishes, quartered, thinly sliced
1 lb. peeled and deveined shrimp
Chopped fresh chives
Cook pasta in a large saucepan of boiling, salted water to al dente, 8-9 minutes, stirring occasionally. During the last 2-3 minutes, stir in asparagus; cook, stirring occasionally, until bright green. Drain pasta and asparagus and rinse under cold running water. Set aside. While pasta is cooking, combine herbs, yogurt, lemon juice, water, anchovies, garlic, 1 tsp. salt, and pepper in a blender or food processor; process until smooth, 30 seconds to 1 minute. Transfer dressing to a large bowl; add cooled pasta and asparagus, artichoke hearts, mozzarella pearls, radishes, and remaining 1 tsp. salt, toss until coated. Cover and refrigerate until chilled, at least 1 hour or up to 3 days. Cook shrimp in a small amount of water 2-3 minutes, until color turns red but before they curl up. Drain and rinse with cold water. Cover and refrigerate. When ready to serve, mix shrimp into the pasta. Garnish with chives.
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Cook peas briefly in boiling, slightly salted water until tender. Plunge into iced water for 2 min., then drain. Purée with curry paste, creme fraiche, and cinnamon. Season with salt; set aside.
Heat oil & butter in a frying pan until foamy, then fry the scallops 2 min. per side (without moving them before turning). Sprinkle with a touch of pepper. Place scallops on warmed plates, then de-glaze the pan with the lime juice. Stir well, then pour sauce over scallops. Dish up the pea purée alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime. Serves 2
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1. Preheat gas grill to medium heat. Meanwhile, place green beans in large microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until crisp tender, stirring once halfway. Add shrimp, chili garlic sauce, oil, soy sauce, vinegar, and ginger to bowl. Toss.
2. Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide shrimp mixture evenly between pieces of foil. Carefully double fold tops and sides of each, leaving space for steam to gather.
3. Place packets on grate. Cover grill and grill 10 to 12 minutes or just until shrimp turn pink and green beans are tender. Carefully open packets. Sprinkle with sesame seeds and serve with rice. (Packets may be baked on shallow pan in 425°F oven for 20 minutes).
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12 oz. whole wheat fusilli, campanile, or penne pasta
1 1/4 - 1 1/2 lb. salmon fillet
2 Tbl. olive or coconut oil
6 cups baby spinach
kernels from 3 ears of corn
3 Tbl. butter
salt and freshly ground pepper
2 cups ripe cherry tomatoes, halved if big
fresh ricotta
Cook pasta according to directions. Save 1 cup of pasta water before you drain it.
Meanwhile, cut fillets into four equal pieces and sauté in hot oil 2 minutes on each side for rare, 3 minutes on each side for medium. Remove and set aside, covered. Add the spinach to the skillet and cook until wilted. Add pasta and corn, warming through. Add butter and just enough pasta water to make a light sauce. Season with salt and pepper. Add tomatoes and toss again.
Divide among plates and top each with one piece of salmon and a few scoops of ricotta. Add more pepper if desired. Serves 4
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3 ripe plum tomatoes
7 oz. Savoy cabbage, outer leaves removed
2 Tbl. extra virgin olive oil
7 oz. chorizo sausage, skinned and cut into chunks
2 lbs. new potatoes, cut into 1/2” dice
1/2 cup dry white wine
6 cups fish stock
2 lbs. mixed white fish fillets, skinned & cut into 1” pieces
extra virgin olive oil
chopped cilantro
Bring a small pot of water to a boil while coring tomatoes. Plunge tomatoes into the water for about 20 seconds. Remove with a slotted spoon, then put in a bowl of cold water. Slip skins off and coarsely chop. Slice cabbage leaves into fine strands, discarding central veins. Heat oil in a large saucepan over medium heat. Add chorizo and cook, stirring, until lightly browned. Pour off fat. Add potatoes, stir, and add wine. Cook until wine is reduced by half. Add chopped tomatoes and fish stock and bring to a boil. Skim off surface foam, and simmer over low heat, 15 minutes. Coarsely mash potatoes and season with salt to taste. Add cabbage, bring back to a boil, and simmer for 5 minutes. Season fish with salt & pepper, add to the soup, and poach for 5 minutes. Serve in warm bowls with a drizzle of olive oil and cilantro. Serves 6
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1 bottle Beaujolais or Beaujolais Villages
14-16 medium oysters
2 oz. turnip
2 oz. butternut squash
2 tsp. salted butter
2 tsp. olive oil
Put the bottle of Beaujolais in the refrigerator. Carefully open the oysters with a shucking knife by entering it into the hinge at the back of the shell and twisting. Empty them of any water and place on small sheet pan. Peel, wash, and dice the vegetables. Heat butter and olive oil in skillet, then add diced vegetables. When golden brown, add two Tbl. of water, then cover for 10 minutes, stirring occasionally. Meanwhile set oven to 390 degrees Fahrenheit. Garnish oysters with vegetable mix and bake in oven for six minutes. Meanwhile, open the Beaujolais. Taste to make sure it’s good. Taste again to be sure. Enjoy oysters while still warm with the wine. Serves 2
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1 1/2 Tbl. butter
1 minced shallot
2 cups dry red wine
1 1/2 tsp. fresh lemon juice
1 1/2 Tbl. raspberry preserves
coarse ground black pepper
4 6-oz skinless salmon fillets
1/2 pint fresh raspberries
fresh mint or parsley
Melt one Tbl. butter in a sauté pan over medium heat. Add shallots when butter starts to bubble. Stir and cook until tender. Add wine and cook over low heat, uncovered, until reduced to a syrupy texture, approximately 45 minutes. Add lemon juice to reduction. Remove from heat. With a wire whisk, quickly incorporate raspberry preserves and remaining butter. Set aside.
Meanwhile, heat grill or grill pan to medium-high heat. Grill salmon on both sides to desired doneness, about 2-4 minutes per side. Serve grilled salmon with sauce on top, and garnish with raspberries and something green like mint or parsley leaves. Serves 4
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Rémoulade sauce: 1/4 C reduced-fat mayonnaise
1/4 C low-fat plain yogurt
1 Tbl. chopped flat-leaf parsley
1 tsp. Dijon mustard
1/4 tsp. hot sauce such as Tabasco
Shrimp: 2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. freshly ground pepper
36 large shrimp, peeled and deveined (about 1 1/4 lb.)
4 12-inch skewers
Mix all sauce ingredients together in a small bowl. Cover and refrigerate. This can be done up to one day before cooking. Preheat grill to high. Combine cumin, paprika, coriander, garlic powder, salt, and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto skewers. Oil the grill rack. Grill the shrimp until just cooked through, 2 - 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately with the sauce.
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l/4 C chili paste (or to taste)
1 small shallot, diced
1 1/3 C fresh orange juice
2/3 C fresh lime juice
4 Tbl. chopped cilantro
1 1/2 C olive oil plantain chips
sea salt and black pepper to taste
agave nectar (if needed)
12 oz. FRESH #1 yellowfin tuna or red snapper, cleaned of any sinew and cut into 1/2" pieces
1 C seedless watermelon, cut into small dice
2 Tbl. finely chopped scallion
Combine chili paste, shallot, OJ, and lime juice in blender on high until smooth, about one minute. Pour oil in a slow, steady stream to emulsify dressing. Remove from blender. Finish with half the chopped cilantro, sea salt, and fresh black pepper to taste. The dressing can be sweetened if too spicy by adding a few Tbls. agave nectar.. Marinate fish in dressing, refrigerated, for 3 hours. Add watermelon, the rest of the cilantro, and scallion and serve with plantain chips. Serves 6 as an appetizer or 3 with a salad and some crusty bread as a light supper.
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1 frozen octopus, thawed and cut into chunks
1/2 cup olive oil
1 onion, chopped
3 cloves garlic, chopped
1 ripe tomato, chopped
3 Tbl. tomato purée
1 cup rice
1 cup red wine
1/2 stick butter
2 cloves
salt and pepper to taste
1/4 cup parsley chopped
Pico is an Azorean style of cooking that originated on the island of Pico, Azores. It is rich and flavorful, quite delicious, and pretty simple. Clean and slice the octopus in chunks. Heat the oil in a large pan, then add the onion and garlic, and cook over medium heat until the onion is soft and lightly golden brown. Add the chopped tomato, tomato purée, rice, and octopus chunks, and cook on medium heat for about 20 minutes while stirring. Add the wine, butter, cloves, salt, and pepper. Simmer for another 30 minutes on low heat. Stir occasionally. When the octopus is tender, sprinkle with the parsley. Serve with some bread for dipping. Serve with a nice Portuguese red.
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1 lb. spaghetti pasta
1/4 C olive oil
3 shallots, chopped 1 tsp. kosher salt
3 cloves garlic, minced
3/4 C chopped sun-dried tomatoes 2 C arugula
1 1/2 C dry white wine
1 lb. shrimp, peeled and deveined
2 lbs. clams, washed
1 tsp. freshly ground black pepper
2 C arugula
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, stirring occasionally about 8 to 10 minutes. Drain. Meanwhile heat oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 min. until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce heat and simmer, covered, until the shrimp are pink and the clams have opened about 7 minutes. Discard any clams that do not open. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently. Place on a serving platter and serve immediately.
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6 – 6 oz fresh salmon filets, deboned and skin removed
6 thin slices prosciutto
1 large onion, cut into thin lengthwise slices
1 Tbl. good olive oil
1 Tbl. butter
1-2 Tbl. balsamic vinegar
8 oz best cherry tomatoes
Melt butter and olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Lower heat and continue to cook until they begin to turn golden. Stir occasionally. Remove onions from the heat and set aside, leaving them in the skillet.
Preheat oven to 400 F. Wrap each salmon filet with a slice of prosciutto. Put filets seam side down in an ovenproof glass dish. Cook 15 – 20 minutes until salmon is done.
Reheat the onions adding the cherry tomatoes to the skillet. Add balsamic vinegar to onions and tomatoes. Continue to cook until vinegar is reduced and some of the tomatoes have burst open. Serve the onion and tomatoes on top of the salmon with warm polenta. Serves 6
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2 lb. salmon steaks
oil
juice of one lemon
1+ Tbl. fresh rosemary
salt and pepper to taste
1/3 cup diced fresh pineapple
1/3 cup minced onion
2-3 cloves garlic, minced
2 jalapeño peppers, diced
1-2 medium ripe tomatoes, diced
2/3 cup pineapple juice
1/3 cup each diced red and yellow bell pepper
Remove salmon from refrigerator. Put up a grill to medium heat. In a medium bowl, mix pineapple, onion, garlic, jalapeño, tomato, pineapple juice, and bell peppers. Cover and refrigerate. Brush steaks lightly with oil. Sprinkle with lemon juice, rosemary, salt, and pepper. Grill fish at most 5 min. per side for 1-inch thick steaks, less if thinner. Top fish with salsa to serve. Serves 4
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1 garlic clove
1 medium onion, chopped
1 lb. + 2 oz. crab meat
3 tsp. Japanese wasabi or to taste
2 tsp. rice vinegar
4 oz. brown rice flower
vegetable oil
2 limes sliced for garnish
Place the garlic and onion into the bowl of a food processor and blend until finely chopped. Add the crab meat, wasabi, rice vinegar, tamari or soy sauce, and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste. In a large frying pan add enough oil to fill the pan to a depth of 1/4-inch. Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through. Drain the crab cakes on paper towel. Serves 4 as a main course, 12 as an appetizer, or 16 as an hors d’oevre.
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1 Tbl. butter
2/3 cup milk
2/3 cup fish stock
1 tsp. Dijon mustard
flour or corn flour
1 Tbl. olive oil
1 Tbl. butter
1 1/2 lb. large shrimp, peeled (tail on)
1/4 lb. or more Serrano ham, chopped
fresh parsley
1/4 cup or more dry white wine
Heat first four ingredients plus a little black pepper in a sauce pan. Add enough flour to thicken and bring to a boil. Simmer for a few minutes. Add salt judiciously. Set aside. Heat oil and butter in a frying pan over high heat. Add shrimp, ham, and 1 Tbl. chopped parsley. Cook for two minutes. Add wine, stir, and bring to a boil. Reduce heat and cook another two minutes. Stir in sauce and heat through. Serve over rice with more parsley as a garnish. Serves 4.
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3 lb. sea bass fillets, 1” thick
1 tsp. salt
2 Tbl. flour
2 medium onions, sliced
1/4 cup olive oil
1/3 cup white wine vinegar
3 cloves garlic, mashed or minced
up to 1 tsp. oregano
1 tsp. prepared yellow mustard
2 Tbl. dried parsley
1 Tbl. fresh lemon juice
1/4 cup dry white wine
1/4 tsp. ground coriander
Sprinkle fish with salt and lightly dust with flour. Arrange in a shallow 8”x12” baking dish. Sauté onions in oil in a skillet until limp. Place over fish. Combine remaining ingredients and pour over fish. Bake uncovered at 350 for 45 minutes. Pollack or halibut may be used. Serves 6
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3 shallots, finely chopped
3 ripe tomatoes, peeled, seeded, and coarsely chopped
1 garlic clove, finely chopped
1 Tbl. chopped fresh basil
salt and pepper
2-3 Tbl. chopped fresh parsley
1 lb. steelhead trout or other firm fish fillet
good olive oil
Preheat broiler. Sauté shallots in 4 Tbl. olive oil until soft. Add tomatoes, garlic, basil, salt, pepper, and parsley. Turn heat to low. Brush both sides of fillet with oil and place skin side up on a double thick piece of aluminum foil. Broiling time will be 10 minutes per inch of fish measured at the thickest point. Broil 8-10 inches below heat source for half the broiling time. Remove fillet from oven, turn over, spoon tomato mixture over, and continue broiling until done. Serve with saffron rice. Serves 2. This recipe can also be used for thinner fillets such as flounder. In this case, broil one side only, adding tomato mixture midway through the broiling time. Add diced vegetables such as green or yellow squash to the tomato mixture as an option.
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2 lbs.+ sole or turbot
3 Tbl. good olive oil
1 1/2 Tbl. fresh lemon juice
3 Tbl. good white wine
1 1/2 Tbl. chopped fresh parsley
1 Tbl. chopped fresh rosemary or 1/2 Tbl. dried
salt and pepper to taste
This simple preparation is absolutely delicious! Heat the oven to 350 degrees. Place the fish in a baking dish so the fillets fit snugly. Prepare a mixture of the olive oil, lemon juice, wine, parsley, and rosemary. Mix the ingredients and pour over the fish. Sprinkle with salt and pepper. Bake for 25 minutes or until the fish barely begins to flake. Serves 4.
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1 1/2 lb. uncooked large shrimp, shelled and deveined
2 red bell peppers, cut into chunks
8-10 oz. button mushrooms, cleaned and trimmed
1/4 cup Italian salad dressing
On each of eight metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space between each ingredient. Brush kabobs with salad dressing and grill or broil 4-6 inches from heat for 2-3 minutes. Turning the kabobs, brush again with salad dressing, and grill for another 2-3 minutes. Serve with rice and a salad. Serves 4
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2 Tbl. vegetable oil
1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish, or cod, cut lengthwise into 1-inch strips
1 small onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
2 Tbl. unsalted butter
12 corn tortillas, preferably organic
Mild salsa, lime wedges, shredded lettuce, diced avocado, tomato, and onion for serving
In a large nonreactive skillet, warm the oil over moderately high heat. Add the fish and cook until whitened but still opaque in the center, about 2 minutes per side. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until the onion is wilted and the fish breaks into large flakes. Season with salt and pepper and set aside.
In a medium skillet, melt 1/2 tsp. butter over moderately high heat. Add 1 tortilla and flip it to coat with butter. Cook the tortilla until blistered and lightly toasted, 1 minute per side. Repeat with the remaining butter and tortillas; wrap the tortillas in foil and place in a warm oven.
Gently reheat the fish mixture. Transfer it to a serving dish. Put accompaniments in small bowls, and let guests assemble their own tacos. Serve with yellow rice with black beans. Serves 4.
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2 Tbl. extra virgin olive oil
1-1/2 Tbl. sliced garlic
1-1/2 pounds mussels, scrubbed and debearded
1 cup dry white wine
Gray salt and ground black pepper
3 large, ripe yellow or red tomatoes, peeled and cut into mussel-sized chunks
1 Tbl. finely chopped fresh basil
1-1/2 tsp. finely chopped fresh tarragon
1-1/2 tsp. finely chopped fresh flat-leaf parsley
2 Tbl. unsalted butter (optional)
Heat the oil in a large sautée pan over medium-high heat until hot. Add garlic and sautée briefly until very lightly brown. Add the mussels and wine. Season with salt and pepper. Stir, then cover and cook until the mussels begin to open, 2-3 minutes. As they open, transfer them with a slotted spoon to a plate. Discard any that do not open.
Cook the juices over medium-high heat until reduced by half. Add the tomatoes, and cook quickly until they just begin to color the juice, about 30 seconds. Do not overcook. Add the herbs and the butter. When the butter has melted, return the mussels to the pan with any juices accumulated on the plate. Stir and toss just to reheat. Serve immediately. Serves 4 as a first course, 2 as a main course.
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Four 6-oz halibut fillets, about 1 inch thick
Salt and freshly ground black pepper
4 tsps unsalted butter
Four 4-inch rosemary sprigs, plus longer sprigs for garnish
Preheat the oven to 450˚ F or a grill to medium-high. Cut four 12-inch sheets of heavy-duty aluminum foil. Season the fish with salt and pepper. Place 1/2 tsp. butter in the center of each foil sheet. Lay a fillet on each sheet and top with 1/2 tsp. butter and one 4-inch sprig of rosemary. Enclose the fish in foil, crimping the edges to form a tight seal. Bake 10 minutes, or until the fish is opaque throughout. Transfer the fish to plates and garnish. Serves 4
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1 1/4 lb. Halibut filet, skin removed, cut into 4 equal pieces and seasoned with salt and pepper
1 Tbl. chives, chopped
1 Tbl. tarragon, chopped
1 Tbl. chervil or Italian parsley, chopped
1 Tbl. shallot, chopped
1/4 cup red wine vinegar
1 Tbl. sherry vinegar
1 Tbl. Dijon mustard
1/2 cup plus 2 Tbl. olive oil
1/2 lb. mixed salad greens
Combine herbs, shallot, vinegars, and Dijon mustard. Whisk in the olive oil slowly by pouring it in a thin stream. Reserve about 2 Tbsp. of this dressing for the salad greens. Place the remainder in a small sauce pan, and set aside.
Heat the 2 Tbsp. of olive oil in a large non-stick sauté pan. Sear the halibut filets until nicely browned, turn them over, lower the heat to medium, and finish cooking them for another 5 minutes. Gently heat the remaining vinaigrette in the sauce pan, until warm. Remove from heat.
Dress the salad greens with the reserved vinaigrette, place a small amount of greens on each plate. Place a piece of halibut on each plate next to the greens and top with warm vinaigrette. Serves 4
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