Cooking fish in parchment (en papillote) is a fast and foolproof way to create a restaurant quality-meal with delicately-flavored fish and fresh seasonal vegetables. The bonus is that this dish is low in fat and gluten-free. I love cooking fish in parchment in spring and summer. This preparation takes advantage of fresh spring and summer vegetables and herbs, and accentuates the delicate sweet flavor of fresh halibut.
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Tag Archives: halibut
Bouillabaisse
Bouillabaisse is a traditional Provencal seafood stew that is made with at least 3 kinds of fish and flavored with saffron and traditional Provencal flavors like fennel, tomato, bay, thyme and tarragon. Traditionally, the soup is served with rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled bread.
My bouillabaisse is not a traditional version, but it does contain the traditional flavors. I like to make this with leftover scraps of fish that I keep in my freezer when I buy a piece of fish to cut into fillets. I usually have some halibut pieces and shrimp in the freezer, which is enough to make this dish (though it doesn’t meet the traditional rule of three types of seafood). I also like to add clams, mussels or calamari to the stew.
I skip the rouille, and serve this with simple grilled bread rubbed with garlic and drizzled with olive oil.
Sesame Crusted Halibut with Wasabi Mashed Potatoes and Soy Ginger Glaze
This is an easy and healthy meal suitable for entertaining. For a weeknight meal, and to lower the calorie count, you can omit the potatoes. However, they make a stand-out dish and take this meal to the next level. Great for serving to guests or a nice Friday or Saturday night dinner at home.
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