Steamed Halibut with White Wine

by Gavan on January 10, 2008

January’s best known for a couple of reasons. Lots of new gym memberships, in most of which the people only last a few weeks so good news if you own the gym, and the other is people wanting to eat better and probably a little cheaper after the holidays.

We all over-indulged a bit over the past month or so with food and spending so I decided to dedicate January as the Cheap and Cheerful month for cooking, and by cheap I don’t mean bland. I’ll show you easy, delicious, rather inexpensive and always healthy recipes all month long. I cooked this one when I was back in Ireland for my sister’s family. We were all sick of eating the leftover Christmas food and needed something clean and simple so this seemed to fit the bill.

This is an all in one dish so is perfect if you have some friends coming over.

RECIPE:
Serves 4

4 x 4oz wild Pacific halibut (any firm white fish such as Pacific cod or black sea bass will do)
1 x red pepper – thinly sliced
1 x yellow pepper – thinly sliced
1 x green pepper – thinly sliced
1 cup oyster mushrooms (button, brown, or whatever you like) – quartered
2 cups broccoli florets
1/2 bunch asparagus (not Britney) spears (12 spears approx) – halved
1/2 cup white wine (anything you’re drinking will do)
2 cloves garlic – minced
1 tbsp. oregano – chopped
1 x lemon – zested
1 tbsp olive oil
S&P

DIRECTIONS:
Preheat oven 400°F.

Saute the peppers with the garlic for 5 mins on medium heat. Add mushrooms and cook for another 2 mins. Season w/ S&P. Add white wine and oregano, reduce for 2 mins on high heat.

While this is going on, prepare the fish. You have two options here. I decided to sear the halibut on med. high heat in a saute pan with 1/2 tbsp olive oil to give them a nice golden color. Sear for about 2-3 mins on both sides, though you don’t have to. If you prefer the nice white color of the fish or don’t have time, simply season with S&P and set aside until needed.

Next get a sheet pan and some aluminum foil. Tear off enough foil that measures twice the length of your sheet pan. With the foil on your pan place your cooked pepper mixture in center of pan. Spread the broccoli florets and asparagus around and place seared or raw fish on top. Sprinkle lemon zest over everything.

Fold the extra foil over the fish and gently seal the sides together. You want to make sure all the juices and steam stay inside. Cook for 10 – 12 mins in preheated oven. You’ll know the fish is done by touching it–it should be firm. Also, if it’s flaky and white all the way through, you’re golden. (See above photo for example)

To serve: I made some wasabi mashed potatoes which worked brilliantly, if I do say so myself!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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