Bonus #SundayCookingAdventures: Halibut with charred tomatoes and dill

2014-05-18 18.29.00

Any of you who have had halibut, seen it in the store or ordered it at a restaurant know it ain’t cheap. But about once a year I like to have some. It’s kind of like going out to an expensive restaurant, except we would have paid even MORE if we had ordered this meal out. And by cooking it at home, I can control the ingredients myself.

What I can say for sure about halibut is to handle it carefully. It is delicate, and you don’t want to overcook it, which is easy to do. I imagine you could make this recipe with any other firm, white fish, but the taste of halibut is hard to beat if you ask me.

Be sure to pick good, fresh tomatoes and dill. There are not a lot of ingredients in this recipe so their quality makes a big difference in the taste of the finished dish. I left out the salt and didn’t miss it. It contains a little butter (about 2 teaspoons per serving) but it’s low in calories (only 252 for one serving). Pair this with a vegetable or salad and you’ve got a really nutritious, light meal. And it cooked in less than half an hour, start to finish. Not bad!

Instead of eating out or going out for drinks several nights this week, why not have halibut instead? You’ll get more taste for your money, and much more satisfaction. You won’t be sorry.

Here is a link to the original recipe from the current (June) issue of Cooking Light magazine.

Halibut with charred tomatoes and dill

4 (6-ounce) halibut fillets, skinned
1/2 teaspoon salt, divided (optional)
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes
1 teaspoon olive oil
1 tablespoon chopped fresh dill
Oregano leaves (optional)

1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt (if using) and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt (if using) and dill. Garnish with oregano, if desired.

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Read previous post:
#SundayCookingAdventures: Brussels Sprouts with Teriyaki Glaze

Yum. These were excellent. It's a really good side dish that came together with very little effort.