Tuesday, May 12, 2009

Fish Without a Doubt

This is a new cookbook that I am finally reading. Not that I've had it that long, just a couple of weeks. I'm trying to eat more fish and this cookbook will definitely help me do that. What I love about it is that every recipe tells you other fish that you could use. Since Halibut is good now or at least we can get good halibut now I decided to try this recipe first. It would also be good with Salmon and I love Salmon. It was so easy and went together so fast. It took longer to make the compound butter than to cook the meal. I put the rest of the butter in the freezer in individual pats so I have lots to use later. This week I'm making a lemon meyer compound butter. I have the lemons but silly me forgot the dill so it will have to wait until I to the store again.

The bread crumbs got a little brown but they were still OK. I was getting full and thought that Anna and Bailey would get there bite of fish when I was done but then I kept eating and lo and behold there was not left for them. I don't give them human food too often but when I have fish I try to save them a bite or two and they love it. Anna will any kind of fish but Bailey is very very picky. I had Cod the other night and he wouldn't touch it so Anna got 2 bites. Way to go Anna!!

This is my compound butter before I rolled in a log and put it in the frig to harden.
Broiled Halibut Steaks with Basil Butter (Also good with salmon or swordfish)
4 halibut steaks
salt/pepper
Olive oil
4 T basil butter (recipe below)
4 t fresh bread crumbs. When I have stale bread I put it in my food processor and then bag it up and put it in the freezer and I always have fresh breadcrumbs on hand. If the bread is too fresh I toast it in the oven for a few minutes. Adding dried herbs is fun too.
Season the halibut with salt/pepper on both sides. Pour a little oil on a plate and set the fish on top. Smear the top of each piece of fish with 1 T basil butter, then sprinkle 1 tsp bread crumbs and pat them into the the butter. You can prep the fish in advance and put it in the frig until ready to broil. Set an oven rack in the top position, slide in a cast iron griddle and turn on the broiler. Let the griddle heat for 15 minutes.
Set the fish onto the griddle, buttered side up. Broil for 6 or 7 minutes or until done. Remove from griddle and let it rest for 5 minutes. Salmon and swordfish cook faster.
Basil Butter
2 cups fresh basil leaves
8 T unsalted butter, softened
1 garlic clove minced to a paste
salt/pepper
Bring a saucepan of salted water to a boil. Stir in the basil leaves and blanch for 30 seconds. Drain, then shock the basil in ice water. Drain again and squeeze the basil very dry. Start squeezing with your hands then put in a clean kitchen towel or a few layers of paper towels and squeeze some more.
Give the basil a rough chop. Combine basil, butter and garlic in food processor and process until smooth. Season with salt/pepper and pulse one or two times. Scrape the butter onto a piece of waxed paper and form into a rough log. Wrap the paper around the log using it to form a log. Twist the ends and put in the frig until firm.
Meyer Lemon butter
I used 1 stick of butter, zest from 2 meyer lemons and added some dill and thyme.
It was fantastic on salmon.
And for dessert I made my Blackberry Slump. I got this recipe from the Good Cooks book. It was free a couple of years ago and who am I to pass up a free cookbook.


12 comments:

Shellmo said...

Thank you for sharing this recipe! I always have a hard time finding good fish recipes!

Thimbleanna said...

You had me all excited about the fish until I saw that blackberry slump picture. Fish? What fish? That slump looks YUMMY!!!

M.Kate said...

Oh, us too..we are really big fish eater..am trying to cut down on meat, unsuccessfully though. I would love to have a bite of that fish for sure...yummy :D What a lovely cookbook, I've had books on my shelf for years at times. Have a great week.

Judi said...

Good Morning Judy
The fish looks delicious! We're eating more fish too. I've even been buying the frozen talepia and either baking it in the oven and pouring a little bit of an Orange ginger sauce over it...or very gently giving it a little fry. I dribble a touch of Pineapple Teriyaki sauce and then the orange ginger over and its really sooo simple and to die for!

Your dessert is wonderful too
Have a lovely day
Judi

Calming Scents said...

I love fish, but i am not real fond of salmon. I might have to go get that book.
You have to share the recipe for the slump!

Barb said...

That looks delicious! One to try definitely. Do you deliver?

hugs,
Barb

Cherdecor said...

I eat a lot of halibut so your recipe does sound good. The dessert looks yummy too!

Melissa said...

Believe it or not, I totally want the recipe for the slump too hehe.

I was just looking through the book for dinner ideas. I feel like eating shrimp or fish for dinner since I had a healthy lunch. About to go shopping before it gets too late, but I still haven't decided! I guess I'll go see what's good and on sale and go from there.

Nice job!

sewtakeahike said...

Good for you Judy, eating more fish. I've never been confident at cooking meat but I think I could do fish, maybe....

Judi said...

Hi Judy
I took a picture and gave a bit of an explanation about the sauce that I use for my fish. The orange ginger sauce. Come back to my site and its on the bottom of the Fresh Strawberry Cake recipe you were at today.
have a lovely evening..
let me know how you make out.
Judi

Penny @ The Comforts of Home/Lavender Hill Studio said...

I love seafood and am always looking for great recipes. That book sounds good! And that recipe looks yummy!

Sara's Sweet Surprise said...

My cat doesn't like fish, but she does enjoy a couple sips of tuna water.
I reserve a couple spoonfuls in the can. She doesn't like it as much as the other indulgences she gets.

We're very fortunate in the Northwest to have access to great fish. Halibut and salmon are my favs too.
So did you have the slump ala mode?

Sweet wishes,
Sara