Wednesday, October 31, 2012
Hallibut... or not.
Obviously "Hallibut or not" is not the name of a recipe. But it should be. Because when I went to Wegman's and discovered that 2 hallibut fillets was $19.95, I nearly abandoned all plans to make "Grilled Hallibut with Peach and Pepper Salsa."
But there next to the apparent lobster of fish was a big bag of Swai for $9.95. I have no idea what Swai is, but there were about 8 large fillets in the bag and when it substituted it for hallibut we didn't notice a difference.
Of course I've never had hallibut. At $19.95 I don't think I will anytime soon!
But I've totally digressed. This recipe is definitely one you should try. Although I may wait until summertime when peaches are in season. The peaches I had available weren't ripe so it was a very hard salsa!
INGREDIENTS
Salsa:
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves, minced
6 (6-ounce) skinless halibut fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
DIRECTIONS
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
VERDICT
This was really good! My peaches weren't very ripe, and the entire thing would have been better if they had been, but aside from that this has great flavor and isn't that difficult or time consuming to make (in spite of that really long ingredient list!)
As for the Swai fish, whatever it is it's mild and slightly firmer than tilapia. Whatever it is, I'll take it over Hallibut.
But there next to the apparent lobster of fish was a big bag of Swai for $9.95. I have no idea what Swai is, but there were about 8 large fillets in the bag and when it substituted it for hallibut we didn't notice a difference.
Of course I've never had hallibut. At $19.95 I don't think I will anytime soon!
But I've totally digressed. This recipe is definitely one you should try. Although I may wait until summertime when peaches are in season. The peaches I had available weren't ripe so it was a very hard salsa!
INGREDIENTS
Salsa:
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves, minced
6 (6-ounce) skinless halibut fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
DIRECTIONS
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
VERDICT
This was really good! My peaches weren't very ripe, and the entire thing would have been better if they had been, but aside from that this has great flavor and isn't that difficult or time consuming to make (in spite of that really long ingredient list!)
As for the Swai fish, whatever it is it's mild and slightly firmer than tilapia. Whatever it is, I'll take it over Hallibut.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment