| |
ALASKAN HALIBUT
WITH PROSCIUTTO, CANNELLINI BEANS
AND PARSLEY-OLIVE SALAD
This dish is one of my favorites, and the recipe is simpler than it appears. Once you have all
of the pieces assembled, it goes together quite easily. Halibut is a wild fish but can be hard to find
fresh during certain times of the year. I would never recommend buying it frozen. If halibut is
unavailable, substitute wild striped bass or another good, meaty white fish.
PARSLEY SAUCE
1 BUNCH ITALIAN PARSLEY, LEAVES ONLY
1 CLOVE GARLIC
1/4-1/2 CUP EXTRA-VIRGIN OLIVE OIL
1. In a blender, purée the parsley leaves with
the garlic clove and 1/4 cup olive oil until it is
smooth and pourable. You may need to add
more olive oil to reach the right consistency.
Set aside.
CANNELLINI BEANS
6 CLOVES GARLIC, THINLY SLICED
1/4 CUP EXTRA-VIRGIN OLIVE OIL
3 CUPS COOKED WHITE BEANS,
DRAINED (FRESH OR CANNED)
1/4 CUP CREAM
2 TABLESPOONS FRESH MARJORAM
LEAVES
6 TABLESPOONS UNSALTED BUTTER
SALT AND GROUND WHITE PEPPER,
TO TASTE
1/2 CUP LOOSELY PACKED SPINACH LEAVES,
SLICED ABOUT 1/4-INCH WIDE
1. In a heavy 2-quart saucepan, cook the
sliced garlic with the olive oil, stirring often,
until the garlic is lightly toasted.
2. Immediately add the beans, cream and
marjoram.
3. In a small skillet over medium-high heat,
add the butter and cook until it turns golden
brown, watching it closely to avoid burning
the butter. Stir this into the bean mixture and
let the beans simmer a few minutes.
4. Season to taste with salt and pepper and then
stir in the spinach. Set aside and keep warm.
FISH
6 5-OUNCE SKINLESS ALASKAN HALIBUT
FILLETS (PREFERRED) OR ANY NICE
FRESH WHITE FISH FILLET
SALT AND GROUND BLACK PEPPER,
TO TASTE
6 PAPER-THIN SLICES PROSCIUTTO
EXTRA-VIRGIN OLIVE OIL
1. Preheat oven to 425 degrees.
2. Lightly season the fish fillets with salt and
pepper. Wrap 1 slice of prosciutto around the
middle of each fillet so the ham overlaps on
the bottom of the fillet.
3. Heat a nonstick oven-safe sauté pan over
medium heat with the olive oil. Gently cook
the fish, top side down first, turning it over
and finishing it in the 425-degree oven (3-5
minutes, depending on the thickness of the
fillets). Watch the fish closely; it should be just
barely done. Halibut tends to overcook easily.
|
|
LEMON CONFIT
2 LEMONS
3/4 CUP WHITE WINE
1 TEASPOON SALT
1. With a vegetable peeler, peel strips from
the lemon?s outermost rind or ?zest.? Slice
the strips into thin, 1-inch pieces.
2. Put the strips in a saucepan with the white
wine and salt and bring to a simmer. Leave
this to cook slowly for 10 minutes and then
drain, setting aside the lemon confit strips.
PARSLEY-OLIVE SALAD
1 CUP LOOSELY PACKED ITALIAN PARSLEY
LEAVES (ABOUT 1 BUNCH)
1 CUP OLIVES, PITTED AND SLICED
(GAETA, PICHOLINE, OR ANY GOOD FIRM
GREEN OR BLACK OLIVE)
1/4 RED BELL PEPPER, THINLY SLICED
1 SMALL SHALLOT, THINLY SLICED
SALT AND FRESHLY GROUND BLACK
PEPPER, TO TASTE
EXTRA-VIRGIN OLIVE OIL, TO TASTE
LEMON JUICE, TO TASTE
1. Combine the parsley, olives, red bell pepper
and shallot in a salad bowl.
2. Add 2 tablespoons of the thinly sliced
lemon confit, a bit of salt and pepper, a
little olive oil and a squeeze of lemon juice.
Toss the parsley-olive salad to
distribute well.
TO FINISH
1. Dollop about 1/4 cup of the beans in the
center of each warm plate and spoon a circle
of parsley sauce around the beans.
2. Place a fish fillet on top of the bean mixture
and then arrange some parsley-olive
salad on top of each portion and serve.
SERVES 6
|
|
|
|
|
|
click here to order your copy today
WOOD FIRE & CHAMPAGNE POWDER - $29.95 plus S&H
|
|
