Sunday, September 18, 2011

lemon halibut

This aromatic fish can be prepared in the oven or grilled outside over a barbecue. I especially like the taste of the lemons after they're cooked. They remind me a little of Moroccan preserved lemons, and you can easily eat them rind and all.

1/3 lb halibut
1 shallot, minced
2 cloves of garlic, minced
2 tbl olive oil
crushed red pepper flakes to taste
¼ cup lemon juice
¼ cup white wine
1 lemon, sliced
salt and pepper to taste

Preheat oven to 450.

For the marinade:
Heat the oil over medium heat. Add shallots, garlic, salt, and pepper. Stir until the garlic becomes fragrant, and then add the lemon juice and white wine. Simmer until the wine has reduced slightly.

Place a layer of lemons across the tin foil and lay the fish on top. Spread the sauce over it, then layer the sliced lemons across it. The fish will become infused with this lemony flavor as it bakes. Wrap with tin foil around the fish and bake for 7 minutes more or less, depending on how thick your cut is. If the fish flakes easily and looks opaque, you know it's ready.

1 comment:

Zea Saja said...

thank you for the recipe!