Garlic Herb Halibut

Garlic Herb Halibut

I grew up fishing with my dad every summer and bringing home salmon, halibut, and rock fish. Despite having had fish in many ways, I was never much of a fan. That is until I tried this oven-fried halibut recipe! Fish is a relatively healthy dinner recipe; it is packed with protein as well as many minerals the body needs. This recipe is also somewhat healthier than eating fried fish and has more flavor.

Garlic Herb Halibut

To begin, I carefully cut the skin off of the halibut and sliced the fillet into two pieces so that it became twice as thin as before. This way, the cooking wouldn’t take long and I didn’t have to worry about the fish burning in the oven. Then I mixed up the panko with basil, parsley, garlic, and onion powder. Both the herbs added beautiful color to the fish and the garlic gave a nice complimentary flavor.

Garlic Herb Halibut

I first dredged the halibut fillets in flour. I made sure all the sides were covered evenly. Then I dipped each fillet in egg and finally, the halibut was placed in panko mixture. Once both fish were thoroughly covered, I heated up a pan with some olive oil. I decided to cook each fillet separately so that there would be no pan-crowding. Each fish cooked for about two minutes on a side and for part of the time I pressed the fish against the side of the pan so the sides would be cooked as well.

Garlic Herb Halibut

When both fillets were golden brown, I put them in the oven for five minutes and served them with rice pilaf and lemon wedges. The fish was flaky and cooked through but also had a beautiful golden crust on the outside. My mother, who normally hates anything fish, loved this dish and has requested that it be made again! Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!  Continue reading

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Zucchini and Carrot Scapece

Scapece

Marinades are utilized in a variety of recipes with anything from meats to vegetables. The Italian scapece is zucchini and carrots marinated with mint and red wine vinegar. The result is a delicios side dish perfect for just about any meal. I am personally a fan of cooked zucchini and carrots and was interested to try a new spin. What I liked about his recipe was the simplicity of the procedure and the contrasting complexity of flavors in the end.

Scapece

I started by cooking zucchini rounds in olive oil. They didn’t take too long, only a few minutes per side. I had to do three batches of them because I didn’t want the zucchini to overlap in the pan. Once they had a nice color, I transferred them to a deep dish. I tried my best to reserve as much olive oil as I could from them but as it turned out, the oil that didn’t effect the marinading process. I sprinkled salt, pepper, garlic, basil, and thyme and the zucchini were done.

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Next I sauteed all the carrots in the same pan with a little more olive oil. I kept them moving in a pan with a spatula for a little longer than five minutes or so until they started to brown. When they were finished, they retained a slight crunch but were cooked through. I transferred them to the dish and added the remaining salt, pepper, garlic, and herbs.

Scapece

Then the red wine vinegar was added and the vegetables were given a stir. Once they had cooled, they went to marinate overnight in the fridge. I stole a taste just before and even without the time to soak up all the flavors, they were already tasting amazing.

Scapece

Once they had been allowed time to sit, they were ready to serve. Everyone thought the flavors worked well together. The addition of the basil helped bring the mint and vinegar together and gave it a nice, earthy taste. I was skeptical at first about how they would taste with the red wine vinegar but at it turned out, it was just savory enough. The carrots had a sweet taste that went perfectly as well. I really liked the versatility of this dish, it goes with chicken, pasta, virtually anything. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!  Continue reading