I cooked some'en:Garlic halibut w/caper breschetta

JLOCKHART29

Well the first cold frount of the year rolled in today. 10-20 mph wind and 55 degrees. After 80 days quite a change. Been trying to eat a little better of late and this recipe cought my eye for flavor. Only problem was the price of the halibut. $9.98 at Walmart for this little bit of fish. What do they do, feed these things gold?? :blink: Hears the recipe from Guy Fieri.


1 1/2 pounds halibut fillet, cut in 6-ounce pieces
2 tablespoons garlic, chopped
3 tablespoons white wine, Sauvignon Blanc, divided
1 tablespoons freshly chopped flat-leaf parsley
1 tablespoon lemon juice
1 tablespoons extra-virgin olive oil
3/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground black pepper
Freshly chopped green onions, for garnish
Bruschetta, for serving
Directions
Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Bruschetta alongside.

Tomato-Caper Bruschetta:
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.

In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.

Top toasted baguette with tomato-caper sauce and garnish with Parmesan. Serve on plate with sauced fish.

Got all my raws togeather so wouldn't get in a bind trying to everything togeather at the end and halibut marinating.




Did the fish up in the Le Creuset as well as the caper/tomato sause for the bread. Used foil as barrior direct at around 400 pit temp.




One thing I did change was cook time with the caper/tomato sause. Not a big fan of crunchy vegs so after I added the roma's I cooked for about 15 min. till rendered.




The bread with the caper sause and a little of the gravy was great. A real do over. The fish was ok. Granted I over cooked some but just not a real halibut type of guy. I thank cod would have been better. My do another type of fish with the caper sause on bread next time.


Ok tomorrow my ridding buddy and wife is coming over. Enough healthy cooks. Last couple of ones have made my cardiologest happy. Tomorrow I think it's time to give him a heart attack!!! :evil:

Shwiezzee

Nice healthy cook! Looks vary good. have fun tomorrow :cheer:

Beli

Feeling the cold and rain in here ....I imagine when you say trying to eat better you mean healthier??' because honestly JL I don´t think anyone on this forum eats better than you :P your cook looks great as usual!!

Car Wash Mike

Nice looking fish, but how did you ever cook in 55 degree weather? :woohoo: :woohoo: :ohmy:
We didn't need no stinking freezer. LOL

First eggfest of 08.




Mike

JLOCKHART29

OK I just turned the heater up 5 degrees looking at those pics!!! :laugh:

JLOCKHART29

Beli, Every male in both sides of my family have died or had a heart attack. Dad had his first one at 49 and my granddad had had uncountable ones and was dead by 52. My cartiologest says I all ready have blackage in two of the main vessels into my heart. This slave we call the Egg is indead a cruel master. Nothing I would love more than to cook pork from time I get up till I go to sleep. Pork is natures perfict food..... except for humans! :laugh: Always trying to find something flavorfull AND good for you as not ready to check out just yet!!lol

Car Wash Mike

You know what was funny. It was 39-40 that day and warm for us that time of year. I drove a couple hours south, stayed at my parents house and woke up to this.


Mike

JLOCKHART29

OK Its 23:00 hear. Im turning up the heat some more and maxing out the waterbed heater!! :pinch:

Grandpas Grub

Great looking meal there.

GG

Ross in Ventura

J,

Great looking cook! I love Halibut.

Ross

reelgem

That looks fantastic! I will definitely try this recipe. I'm trying to eat healthier also. I want to be albe to cook on my egg for many, many years to come. Thanks!-Anne

reelgem

LOL! Diehards is all I have to say. Although I got my egg in the summer. You never know what will happen this winter.

Beli

My dear friend. You better take GOOD care of yourself, I tell you, this forum has a lot to thank you for and will be waiting for your posts.....as you americans say...¨´till hell freezes over¨ :laugh: