Thursday, July 22, 2010

Roasted Halibut w/ Lemons & Olives

lemon halibut

This recipe is from the NY Times, and the title of the article was Dinner Party.
I am always in search of good dinner party recipes that won't take up a lot time.

This was a simple and terrific way to prepare beautiful halibut, one of my favorite fishes, and certainly nice enough for a dinner party.

Start with the freshest, best halibut filets you can find, and have your fish monger remove the skin for you. My guys are so nice!



Roasted Halibut w/ Lemons, Olives & Rosemary (adapted from the NYT):

2 8oz. pcs of halibut filets, at least 1" thick
olive oil
kosher salt
ground chili pepper (they want you to use Turkish or Aleppo.....I used cayenne sparingly)
2 fresh rosemary branches
1 lemon, sliced paper thin
1/4 cup sliced kalamata olives

I prepared the fish 3 hours ahead and kept in the fridge until roasting time, this way I could concentrate on my salad and side dishes.

On a half sheet pan, place your fish filets and brush with olive oil.
Season with kosher salt and the chili pepper (just a dash on each filet).

Lay the rosemary sprigs across the fish and drape the lemon slices over the fish.



Drizzle with more olive oil (just a little) and kosher salt over the lemons.
Sprinkle the sliced olives on and around the fish.



Roast for about 10 minutes at 450F until the fish is opaque.
Carefully broil the fish so the lemon slices get nice and brown, about another 2 minutes.



Easy and Elegant!

13 comments:

Recipe for Delicious said...

I just tried halibut for the first time recently and loved it. It's got a really different texture than most white fish. Might have to give this a go. Stacey, what program do you use for your miltiple photo images?

Jen_from_NJ said...

Easy, elegant, and with olives - perfect! Your photos are fabulous.

elra said...

Olive and lemon are so delicious together.

kat said...

That looks like something you would get at a restaurant

A Feast for the Eyes said...

All I can say is "pretty". Off to work, but had to see what Stace has been cookin'. On my list, along with a dozen others of yours. I just need time!

tasteofbeirut said...

I am not a big fish expert or fan but I can eat lemons and olives till the cows come home so this is a great choice for me!

Patsyk said...

What a perfect way to prepare halibut! I hope to try it soon! Yum!

Proud Italian Cook said...

Easy, elegant and on my list too!

Josh Healy said...
This comment has been removed by a blog administrator.
Lori Lynn said...

I really like this one, great combination of flavors.
The photo with the crispy lemons looks very appealing.
LL

The Japanese Redneck said...

Lovely, very nice.

lemon saver said...

Your photographs of the halibut dish are so incredible that I just want to lick the screen. Yikes, this looks good!

Meredith

Xmas secrets said...

Success! Success! Success! You rock! Your recipe rocks! I am jumping for joy elated to report that the roasted halibut I made using your wonderful recipe was successful. Big time. I can’t believe that I did it. (Normally I never seem to get it right on the first try.) So thank you, thank you. It's no doubt due to your terrific and easy-to-follow instructions.

So a toast to you for this holiday season:

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your holiday dinner
Stay off your thighs!

Beth