Thursday, April 25, 2013

Baked Halibut, Roasted Corn & Endive Salad

So it has been FOREVER since I have done a food post - my apologies! Last night I picked up some Halibut that was on sale (I never see Halibut on sale so I was pretty psyched!) I decided to make pan roasted corn with parsley, tomatoes & red onion. I also picked up some endive and simply added cracked black pepper and my favorite Briannas Vinaigrette. Below is what I did:

Pan Roasted Corn:
1/2 Red Onion, chopped
About 20-30 cherry tomatoes
1 Bag of frozen corn (in season you can use fresh corn)
1/2 stick of butter
2 Tablespoons of olive oil
Handful of Parsley, chopped

Melt butter into olive oil over medium heat. Add 1/2 of the chopped onion, saute. Add cherry tomatoes and frozen corn- cook until corn has warmed thru. Add rest of the chopped onion and parsley, salt & pepper to taste.

Halibut
1lb of fresh halibut (good amount for 2 ppl)
Olive Oil
Salt & Pepper
1 Lemon
3-4 Sprigs of Fresh Dill

Rinse the fish under cold water and pat dry with a paper towel. Drizzle olive oil over the fish and sprinkle with salt & pepper. Lay sprigs of fresh dill over the fish and then add lemon slices on top of that. Wrap in an aluminum foil packet and place in a 375 degree oven for 15 minutes (depending on thickness.)

Endive Salad
3 Endive Heads
Cracked Black Pepper
Vinaigrette Dressing
(Grapefruit Slices and Blue Cheese crumbles would be good additions)

Slice Endive and toss















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