0209 Grilled Halibut and Broccoli Rabe with Garlic

Dinner tonight: a bit of fish, rescued from the freezer, and broccoli rabe with golden bits of garlic.  Slices of warmed Avalon International bread on the side.

0209 Grilled Halibut and Broccoli Rabe with Garlic

This was our first experiment with broccoli rabe, which in flavor and appearance is somewhere between broccoli and kale.  Take a few cloves of garlic, slice thin, and saute in olive oil until golden.  Remove the garlic and add the broccoli rabe, sliced into 2″ pieces, thick stems remove. Add some crushed red pepper, cover and braise for 5-10 minutes.  The dish was flavorful and paired nicely with halibut, rescued from freezer purgatory and grilled up with salt, pepper, and a bit of lemon.  The freezer time may have affected the texture of the fish, which tasted a bit more like chicken than I was expecting.  Perhaps it was the preparation?  Not sure.  The broccoli rabe was savory, with a hint of spice, though Shane needed to add both salt and pepper.

A footnote: the cats went CRAZY over this meal, with Mina begging for broccoli rabe and Basil for bits of fish.  Whoever heard of a cat who loved greens more than fish?

A second footnote: I am heeding Janet‘s advice and leaving the real camera on the table in hopes of reducing the cameraphone photos that have plagued this blog in the last few weeks.  I also promise to try harder with the white balance, something that’s hard to get right in our often dimly lit place.  Hold me to this!

0111 Moroccan Halibut with Carrots

Tonight’s dinner redeemed the entire day. I wish I were exaggerating, but that should give you a sense for my degree of frustration prior to dinner, and the degree to which this recipe made my mouth water and my tastebuds sing.

I don’t like fish in general. I want to like fish, but let’s face it – I grew up in the middle of the prairie, lacking access to most fish other than the kind that comes from the Schwan’s man. Salmon is one of the few things I refuse to eat.  Like kale, though, I know that many fish are outrageously good for you, so I’m trying.

Tonight’s dish – Moroccan Halibut with Carrots, from the November 2009 Bon Appetit – was hopefully the first in a long line of game-changers where fish is concerned.  The halibut was flaky and buttery, with a firm but tender texture.  The cinnamon and cayenne gave the dish some heat, which was nicely balanced by the mint and our glasses of Viognier.  The lemon juice made the whole thing sing.  At less than 300 calories, I felt snackish about two hours later, but nothing Christmas mint brownies from the freezer couldn’t fix.

Recipe:
Moroccan Halibut with Carrots from Bon Appetit