Sunday fun day here. Half of us are getting over a cold/flu (myself included), the temperatures outside are still lowering, and it even rained this evening! You can almost hear the valley drinking it in, we need it so badly. Sunday evening is the perfect time to fill the house with the smell of a delicious meal. You wouldn’t normally think of halibut as a comfort food however, this recipe was just that.
We have about 50 lbs of vacuum packed frozen halibut in our basement freezer from our son Zach’s summer adventure with his friend in Alaska.
First step was to cut up the sunchokes and new potatoes. I had never cooked sunchokes before, they came in our organic box this week and look a lot like ginger. Reading up on them I learned they are also known as “fart chokes” for their gaseous qualities so I decided to roast them with potatoes to cut the potency (a good choice hindsight, no pun intended there…).
I began by rinsing and drying the fish, rubbing it with olive oil and breading it with cracker crumbs mixed with seasoned salt. I heated a cast iron pan for a good while, 5 minutes or so. This keeps the fish from sticking.
Turn the oven up to 400, flip the fish and let it bake on the other side for 4-5 minutes.
When it’s done you have a perfectly crispy yet flaky piece of fish. Let it rest and sautée the veggies.
Scarlet chopped up some kale and bell peppers.
Cooking the bell peppers first and adding the kale at the end. A little olive oil, salt and pepper is all these need.
Voila! Dinner, Sunday night football and family time. Everybody had clean plates!
Crispy Breaded Pan Fried Halibut
1 large piece of Halibut
2T Olive Oil, divided
6-8 Crackers ground in a blender
1/2t Seasoned Salt
Preheat oven to 400 degrees
Combine the cracker crumbs and seasoned salt and place on a plate. Rinse the fish, And pat it dry with a paper towel. Rub it with half the olive oil and dip it into the cracker crumbs and salt mixture, turning to coat evenly. Heat a cast iron pan until smoking, 5 minutes or so. Very important as this keeps the fish from sticking. Add in the other Tablespoon of Olive Oil and the butter. Fry for 4 minutes. Flip and place pan in oven for 4-5 more minutes. Remove from oven and rest 5-10 minutes.
Roasted Sunchokes and New Potatoes
4 New Potatoes
2T Olive Oli
Salt and Pepper
Rinse and thinly slice the Sunchokes and new potatoes. Place in a roasting pan lined with parchment or a baking mat, stir in olive oil and top with salt and pepper. Bake at 350 degrees for 35-45 minutes, stirring occasionally.
Sautéed Kale and Bell Pepper
5 pieces Dinosaur Kale
1 Lg Bell Pepper
1T Olive Oil
Salt and Pepper
De-rib and chop bell pepper and kale. Heat a pan on medium, add oil and bell pepper. Cook until they begin to soften, 3-4 minutes. Add in Kale, season with salt and pepper and sautée until soft but not wilted.