Tuesday, March 31, 2009

It may not be twinkies and bacon, but it's pretty damn good!

I know you all wanted to see the Bacon Twinkie Stonehenge recipe here today from the post below. Not only don't I have it, I wouldn't give it to you if I did. You think I don't care about you? Well, I do. I also care about all those pigs who gave their all to become what every pig dreams of (when they're not dreaming of becoming this), a nicely cooked piece of bacon, and preferably one not wrapped around a fucking Twinkie.

So, even if you don't know what's good for you, I do, and the recipe below while devoid of pork fat will definitely satisfy you in so many other ways. Plus it is guaranteed not to cause your heart to explode. Your stomach maybe, 'cause you won't be able to stop eating it! In fact, I would hazard a guess that this is one of healthiest and tastiest fish dishes you'll ever cook. And it is so fast, it makes a perfect last minute dinner. Once you have all the ingredients, you can do this start to finish in 20 minutes easy, including the roasted asparagus (asparagus recipe tomorrow...not that you need it it's so simple). You could also sub cod or any other firm white fish. I posted this halibut dish a couple of years ago, forgot about it until w mentioned it a couple of days ago, and since E.D.T. has thousands of new appetites to satisfy, it's time to share the love again!
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Halibut With Capers, Olives, And Tomatoes
from Bon Appetit
makes 4 servings.

4 6- to 7-ounce halibut fillets
All purpose flour
4 tablespoons olive oil, divided
2 large shallots, chopped
1/4 teaspoon dried crushed red pepper
2 cups cherry tomatoes
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fresh basil, divided
1 tablespoon drained capers
1/3 cup bottled clam juice
1/4 cup dry white wine

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 3 to 3-1/2 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 2-3 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.


Anonymous said...

That looks SOOOO good. I need to make this for one of my clients who only eats fish. Love your blog, can't wait to poke around more!

bb said...

rebekka....they'll love you all the more for it. it really is fab stuff! like the definition of mediterranean cooking.

Elizabeth said...

That looks amazing!

bb said...

lizzy...that something so easy can be so good is the best part. thanks for your comment!

Anonymous said...

I made this dish on New Year's Eve and it was absolutely fabulous. Was running low on olive oil, so used butter for the fish and reserved the olive oil for the sauce. Worked perfectly. Also used diced hothouse tomatoes instead of cherry tomatoes. Finicky guests loved it and so did I!