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Archive for the ‘Halibut’ Category

If you are making white fish, follow the recipe below. If you are making salmon, as I am, skip the lemon and the garlic powder: salmon has a strong flavor and we don’t want to overpower the dish by mixing too many strong flavors. The crust was very crumbly and it was kind of falling apart and the taste of almonds was not so evident. I think the results of breading the fish with garbanzo flour like in the Garbanzo Flour Crusted Cod, Yucca Root Puree, Collard Greens recipe were much better. However, the taste of the almond crust is really delicious the next day…

I served it with garlic broccoli rabe (rapini) and some left over Hoppin’ John.

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Poaching is a very easy and healthy cooking technique. The fish was moist and perfectly flaky. The trick is not to boil the fish, but you need to bring it to boiling temperature slowly and keep an eye on the heat.

I served the fish with some brown rice fusili, broccoli and pesto.

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This fish turned out really good. The lemon caper sauce is a classic sauce originally made with butter. Steaming fish is an Asian technique: it’s easy, fast and healthy. I served the fish with oven-baked sweet potato fries.

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