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Fish for Dinner: Lemon and Rosemary Grilled Halibut with Tangy Herb-y Baked Potato Salad

8/16/2016

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Lemon and Rosemary Grilled Halibut with Tangy Herb-y Baked Potato Salad
Lemon-Rosemary Grilled Halibut, Caprese Salad, and Tangy Herb-y Baked Potato Salad
The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus a few tips and fishin’ tunes too.

​The Occasion:
Pre-theater dinner to kick off Ilise’s birthday weekend earlier this summer

BTW Chicago-area theatre buffs: Writers Theatre in the northern suburb of Glencoe produces consistently excellent work and now they have a fancy-dancy new building in which to do it. Highly recommended.

The Menu:
  • Lemon and Rosemary Grilled Halibut – Recipe source: Bobby Flay via Food Network via Hooked on Fish
  • Baked Potato Salad – Recipe source: Alex Guarnaschelli via Cooking Channel
  • Caprese Salad – The perfect non-recipe: Arrange tomatoes, fresh mozzarella, and basil on a plate; sprinkle with good olive oil, balsamic vinegar, salt, and freshly ground pepper. 
Picture
Three to Know:
  • Pacific wild halibut meets sustainability standards but Atlantic halibut does not. This high-quality fish from Hooked on Fish was long-line caught in Alaska.
  • Halibut is suited to various methods of cooking, but watch closely so it won’t become overdone and over-dry.
  • The recipe originates from Bobby Flay who is known for his love of spicy southwestern flavors. This recipe bucks that trend, but still infuses bright lemon-herb flavors into the fish via a soak in the marinade ahead of time. 

The Verdict:  It’s important to get the grill very hot. You want a nice little char on the fillets. Delicious! This is a good, simple treatment for the fish making it easy to pair with other, stronger flavored foods. In this case, the herb-y, vinegar-y, pickle-y potato salad was the flavor bomb and the fish provided a neutral foundation for all the rest. 

Click the photos to enlarge them and read the captions.
Printable Recipe- Lemon and Rosemary Grilled Halibut
File Size: 747 kb
File Type: pdf
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Printable Recipe- Baked Potato Salad
File Size: 577 kb
File Type: pdf
Download File

Lemon and Rosemary Grilled Halibut
Recipe source: Bobby Flay via Food Network via Hooked on Fish

INGREDIENTS:
  • 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon chopped rosemary
  • Four halibut steaks, (6 ounces each)
  • Salt and freshly ground pepper

DIRECTIONS:
  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish.
  • Add the halibut and turn to coat.
  • Marinate in the refrigerator for 1 hour, turning once.
  • Preheat grill.
  • Remove fish from marinade and season with salt and pepper to taste.
  • Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Baked Potato Salad
Recipe source: Alex Guarnaschelli via Cooking Channel

INGREDIENTS:
  • 2 pounds small Yukon gold potatoes, washed and dried
  • 1 large bunch parsley, thoroughly washed and roughly chopped with scissors
  • 1 bunch basil, thoroughly washed and dried, roughly chopped with scissors
  • Kosher salt and freshly ground white pepper
  • 2 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Pinch sugar
  • 4 to 6 tablespoons red wine vinegar
  • 2 shallots, peeled and sliced into thin rounds
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon capers and 1 teaspoon caper liquid
  • 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid

DIRECTIONS:
  • Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.
  • Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend.
  • With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesn’t need to be a smooth puree. It should be a little rustic and chunky.
  • Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.
  • In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree.
  • When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. 
  • Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half. Put the potatoes in the bowl with the dressing.
  • Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving.

Fishing Under a Pale Sky
Fishing Under a Pale Sky Credit: Dolapo Folalo
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