Dinner
15 February 2011
I went over to Taylor Seafood to see what they had and noticed that the marque still said, “TREAT YOUR VALENTINE TO SOME SEAFOOD!” OK, its not too late then.
Roasted Halibut
with
Tomato-and-Olive Confit
Radicchio, Haricot Vert & Sweet Lettuce Salad
Variation on the Roasted Swordfish with Tomato-and-Olive Confit recipe in FILE, Swordfish, from Home, March 1998. I simplified a bit, diced a fresh roma tomato, and put in the small copper sauce pan with olive oil, added olives, fresh tarragon, and opps! forgot the garlic! Heated over a low flame while creating the rest of the meal. Also tossed in some sun dried tomatoes in olive oil for good measure. (Pastine brand). Used as a base in the baking dish, and then topped the fish with the same.
Fish was a nice piece of halibut from Taylor Seafoods. From Alaska, $16 I recall. On the skin, one lb cut into three pieces, salted and then seasoned with French Kiss.
Salad is a favorite from Cooking Light, March 2008. The one on unami. Did not have walnut oil, used? truffle? Blood Oranges were a nice touch. Instead of croutons, which Kathy will always push to the side, I crispy fried the prosciutto. Which is fun, and makes a nice touch.
Cascadian “Baby” sic French Green Beans. Not sure how they come up with this . Not much baby or French, i.e. fancy about them. Ordinary green beans on the small side. Nothing like the Trader Joe ones. We have to do a foraging expedition to get more of those.
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