Saturday, May 21, 2011

For The Halibut

I don't make fish very often. But, I found this lovely recipe in Food and Wine for Thyme Crusted Buttery Halibut with Parsley Sauce. And, the author suggested serving the delicately pan fried fish with mashed potatoes. I knew that would be a winner with James -- and I have freshly harvested potatoes from our garden. Shallots, lemon juice and olive oil are mixed in the food processor to form a simple sauce. The fish is coated in thyme and seasoned Wondra flour and pan fried in, you guessed it, butter.
The result is a crisp fillet nestled in fluffy mashed potatoes and brightened by the colorful parsley oil.
Fish for dinner. Not so bad.

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