My uncle went on a fishing trip last summer and now he’s trying to get rid of all his fish. I guess he’s had enough. But we’re not complaining, my mom saw him a couple of days ago and he gave us some halibut, black cod AND salmon. Very exciting. We decided to go with halibut tonight but wanted to do something special with it so we gave it the fancy treatment that we usually do with scallops.
- 1 lb halibut
- 1/4 capers
- 1 pat butter
- 1 tbsp olive oil
- juice of 1 meyer lemon
- parsley (as garnish)
- splash of white wine
- pre-heat oven to 400º F
- in an oven-safe skillet, over medium heat, heat the butter and olive oil, then add capers to fry up a bit
- push the capers to the side of the pan and place the halibut in the pan over medium low heat, cook for 3 minutes before flipping
- pour a splash of white wine in the pan and cover with lid
- remove lid and squeeze juice of 1/2 of meyer lemon into the pan
- then move to the oven and bake for 7 minutes (w/ lid on)
- then squeeze the rest of the lemon juice in, plate w/ butter and capers on top and garnish with parsley and enjoy with a nice white wine
© 2017, domenicadreamsofcalamari. All rights reserved.
It’s that time of year again; the tail end of the school year when buying groceries is a gamble. Am I really going to use this stock of brussels sprouts or this whole bag of spinach? With the excitement/craziness of finals week it’s hard to plan more than 24 hours ahead. So it’s at times like these when I go into a kind of Chronicles of Narnia mode. Instead of climbing into a wardrobe to reach mystical lands, I stare into my pantry until I find interesting dinner items.
It is also apparently prime time for meyer lemons. My co-worker brought in a huge bag of them from her tree early last week and I’ve been puzzling over what to make with them since then. Luckily I happened to have some homemade ricotta (recipe link below) that my mom and I whipped up during Thanksgiving week and it was calling out to the lemons. I also happened to have some black garlic, which is a great thing and loves to be mashed into cheese.
If you are sardine adverse, leave off the sardines.
- 2 tbsp olive oil
- 1 pinch truffle salt (or normal salt)
- 1 tsp crushed peppercorns
- 1 tbsp capers
- 5 cloves black garlic
- 1/2 cup ricotta
- 2 Meyer lemons
- 1 cup orzo (dry)
- truffle marcona almonds (plain old marcona almonds will work too)
- 1 big handful arugula
- 7 kumato tomatoes (or cherry tomatoes)
- 4 sardines in tomato sauce (or not in tomato sauce)
- bring 2 quarts of water to a boil with a pinch of truffle salt or normal salt
- slice lemons thinly (remove seeds), saving the butts for the juice, slice 2 cloves of the black garlic
- cook the orzo 8-10 minutes or until done and drain
- meanwhile heat 2 tbsp olive oil in a skillet and add the sliced black garlic and lemon, cook over medium heat, stirring occasionally until lemons soften
- remove skillet from heat and add capers, stirring to coat
- in a shallow bowl crush remaining black garlic cloves into the ricotta, squeeze the lemon butts into the mixture. crush pepper corns with a knife and mix into the ricotta
- when orzo is cooked and drained, move to a large bowl or back into the pasta pot and immediately stir in the lemon-caper-black garlic mixture
- then stir in the ricotta mixture, mix until fully incorporated
- slice arugula and add into the warm orzo mixture
- serve in bowls then slice tomatoes and chop marcona almonds and sprinkle over the top
- then top with the sardines and you have a fish out of water
© 2015, domenicadreamsofcalamari. All rights reserved.