Tag Archives: Quick

Poached Halibut with Lemon-Herb Sauce

10 Feb

  • 3  tablespoons  olive oil
  • 1 1/2  tablespoons  chopped seeded jalapeño pepper
  • 1  tablespoon  grated lemon rind
  • 1 1/2  tablespoons  fresh lemon juice
  • 4  teaspoons  chopped fresh cilantro
  • 4  teaspoons  chopped fresh parsley
  • 1/2  teaspoon  salt
  • 3  lemon sections, finely chopped
  • 6  cups  water
  • 1  teaspoon  salt
  • 1/2  teaspoon  black peppercorns
  • 2  green onions, coarsely chopped
  • 1  parsley sprig
  • 1  cilantro sprig
  • 4  (6-ounce) halibut fillets

1. Combine first 8 ingredients.

2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.

Deborah Madison, Cooking Light, JANUARY 2011

This recipe was such a pleasant little surprise.  I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water.  Delicious!  The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce.  And the sauce!  What a nice hint of summer in the midst of sub-zero temperatures.  You could distinctly taste the parseley and cilantro  and the jalapeño adds the perfect heat.  The lemon added the perfect amount of sunshine into my night.  This sauce could be an excellent complement to most any fish.  In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.

The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor.  I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything.  This versatile dish will become a staple dish at my house for sure.

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Sausage, Tomato, and Arugula Fettuccine

8 Dec

1 (9-ounce) package refrigerated fettuccine

1 tablespoon olive oil

6 ounces Italian turkey sausage

2 teaspoons minced garlic

1 pint cherry tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups baby arugula leaves

2 ounces pecorino Romano cheese, shaved

1. Cook pasta according to package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat.  Remove casings from sausage.  Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble.  Add garlic; cook 30 seconds, stirring constantly.  Add tomatoes, salt and pepper; cover and cook 2 minutes.  Mash tomatoes with the back of a wooden spoon to break them up.  Cover pan; reduce heat to low, and cook 3 minutes.  Remove pan from heat.  Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well.  Sprinkle with pecorino Romano.

Yield: 4 servings

Cooking Light, December 2010

This recipe is incredibly quick and easy.  I made it exactly as-is, adding only a pinch of oregano and basil to the sauce.  It is simple, but tasty.  I have made several similar recipes (see Two-Tomato Toss Spaghetti), but the sausage really adds a ton of flavor.  I think you could sub spinach for arugula if you prefer and it also might be nice with a few mushrooms or olives added.  Personally, I’m just happy to have another recipe using arugula because I always get stuck with half a bag and nothing to use it for.