Wednesday, April 28, 2010

Halibut with Jalapeno and Green Onion

I think Halibut is my favourite fish. It’s meaty, but light and delicate at the same time. It’s also versatile and great to experiment with. When marinating halibut, use a mild marinade and keep the marinating time low. Strongly acidic marinades can be overpowering with this mild flavoured fish.

This recipe is great and very easy to prepare. I cooked this in the oven because it was rainy, but next time I’ll probably try this on the grill.

2 Halibut steaks
1 Tbs of Dill, chopped
Juice from one lime
1 Tbs of olive oil
1 Jalapeno with seeds, diced (red woudl be best but I only had green)
3-4 Green onions, white and light green parts only, chopped
3 Cloves of garlic, minced
1 Tbs of white wine vinegar

Place fish in aluminium foil packages and marinate in lime juice and dill for 30 minutes.

Preheat oven to 350F.

Sauté Jalapeno, onions and garlic in olive oil for about 3 minutes. Add the vinegar and cook for another three minutes. Pour mixture over fish, loosely seal packages and place in oven. Cook for about 25- 30 minutes.

I served the fish with couscous that I made ahead and set aside.

For the couscous:

2 Cups couscous
Enough hot chicken or vegetable stock (or boiling water) to cover the couscous
Juice from 1.5 lemons
Extra virgin olive oil
½ Cup of black olives, chopped
¼ Cup of parsley, chopped
2 Tomatoes, diced
2  Bell peppers, diced

Place the couscous in a bowl and cover with hot liquid, set aside until all liquid is absorbed. Drizzle olive oil and lemon over the couscous, add all ingredients and fluff with a fork and serve.

I made extra couscous so we could take leftovers for lunch the following day. It can last in the fridge for days.

2 comments:

  1. Yay for you Ali! Halibut is totally sustainable! This recipe looks great! I will have to try it.
    xo

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  2. mmm, that looks good...the jalapeno with the onions must be amazing together!!
    xoxo alison

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