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.
- 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.
- 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.
Click the photos to enlarge them and read the captions.
Recipe source: Bobby Flay via Food Network via Hooked on Fish
- 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
- 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.
Recipe source: Alex Guarnaschelli via Cooking Channel
- 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
- 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.