recipe of the week {halibut with spicy lemon-thyme vinaigrette}

One of my New Year's Resolutions was to implement meatless mondays.  Of course an entire meatless monday would never fly with my husband (and let's face it, i'm  not that creative) so I usually do some sort of seafood on Mondays.  This has been a challenge still because frankly cooking fish scares me.  I'm always afraid it'll not be done enough or too done.  And there is a fine line with fish.  It doesn't take long for it to cook and if its overly done its too dry.

Thank you to my real simple magazine kindle fire subscription I have new recipes every month to try.


halibut with spicy lemon-thyme vinaigrette
hands on time: 25 minutes
total time: 25 minutes
serves: 4 

{the goods}
1 1/2 pounds red new potatoes (about 15), halved or quartered if large *I used sweet potatoes
2 Tbl fresh lemon juice
1 Tbl fresh thyme leaves (i used dried)
1/4 to 1/2 tsp. crushed red pepper
4 Tbl olive oil *I always eyeball this
salt & pepper to taste
4 6oz pieces skinless halibut, striped bass or cod fillets *I only used 2 since I don't like reheated fish
1 shallot, thinly sliced
1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)

{cooking}
one . steam the potatoes in a large pot until very tender, 15-18 minutes
two . meanwhile, in a small bowl, whisk together the lemon juice, thyme, crushed red pepper, 2 Tbl oil, and 1/4 tsp salt.
three . heat 1 Tbl of oil in a large nonstick skillet over medium-high heat.  Season the halibut with 1/2 tsp salt and 1/4 tsp black pepper.  cook until opaque throughout, 3-5 minutes per side. *watch the fish carefully that it doesn't stick!
four . heat the remaining oil in a separate large skillet over medium-ghih heat.  add the shallot and cook, tossing occassionally, until tender, 2-4 minutes.  to the skillt, add as much kale as will fit and 1/4 cup water and cook, tossing frequently and adding more kale when there is room, until tender, 6-8 minutes.  season with 1/4 tsp each salt and black pepper.
five . serve the halibut with the potatoes and kale.  drizzle with the lemon-thyme vinaigrette.

try this light, flavorful dressing on scallops, shrimp or steamed vegetables too.

{kid taste corner}
Anna loved the fish!


:: recipe from Real Simple Magazine, January 2013 Weeknight Meals

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sixteen sunbuckles: recipe of the week {halibut with spicy lemon-thyme vinaigrette}

Monday, March 11, 2013

recipe of the week {halibut with spicy lemon-thyme vinaigrette}

One of my New Year's Resolutions was to implement meatless mondays.  Of course an entire meatless monday would never fly with my husband (and let's face it, i'm  not that creative) so I usually do some sort of seafood on Mondays.  This has been a challenge still because frankly cooking fish scares me.  I'm always afraid it'll not be done enough or too done.  And there is a fine line with fish.  It doesn't take long for it to cook and if its overly done its too dry.

Thank you to my real simple magazine kindle fire subscription I have new recipes every month to try.


halibut with spicy lemon-thyme vinaigrette
hands on time: 25 minutes
total time: 25 minutes
serves: 4 

{the goods}
1 1/2 pounds red new potatoes (about 15), halved or quartered if large *I used sweet potatoes
2 Tbl fresh lemon juice
1 Tbl fresh thyme leaves (i used dried)
1/4 to 1/2 tsp. crushed red pepper
4 Tbl olive oil *I always eyeball this
salt & pepper to taste
4 6oz pieces skinless halibut, striped bass or cod fillets *I only used 2 since I don't like reheated fish
1 shallot, thinly sliced
1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)

{cooking}
one . steam the potatoes in a large pot until very tender, 15-18 minutes
two . meanwhile, in a small bowl, whisk together the lemon juice, thyme, crushed red pepper, 2 Tbl oil, and 1/4 tsp salt.
three . heat 1 Tbl of oil in a large nonstick skillet over medium-high heat.  Season the halibut with 1/2 tsp salt and 1/4 tsp black pepper.  cook until opaque throughout, 3-5 minutes per side. *watch the fish carefully that it doesn't stick!
four . heat the remaining oil in a separate large skillet over medium-ghih heat.  add the shallot and cook, tossing occassionally, until tender, 2-4 minutes.  to the skillt, add as much kale as will fit and 1/4 cup water and cook, tossing frequently and adding more kale when there is room, until tender, 6-8 minutes.  season with 1/4 tsp each salt and black pepper.
five . serve the halibut with the potatoes and kale.  drizzle with the lemon-thyme vinaigrette.

try this light, flavorful dressing on scallops, shrimp or steamed vegetables too.

{kid taste corner}
Anna loved the fish!


:: recipe from Real Simple Magazine, January 2013 Weeknight Meals

Labels: , , , , ,

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