We’re lucky to have a friend who’s been flying regularly to Alaska for the past ten years to go halibut fishing. Bill went again in September, traveling to the fishing port of Seward. He hooked lots of halibut, which was then quick frozen. Bill was kind enough to share some with us. The timing was perfect: Award-winning cookbook author Marie Simmons had just given us a fish recipe.
Marie’s recipe looked easy and great – and we needed a photo. So we fired up the oven and got out the cutting board and a knife. We weren’t disappointed.
The fish is roasted in the oven at 450 degrees and then drizzled with a dressing made from freshly cut herbs, extra virgin olive oil, freshly squeezed lemon juice, and sun-dried tomatoes.
“Roasting fish at a high temperature for a short period of time is a classic fish preparation method that I love because it’s fast,” said Marie, whom we met recently at a Culinary Institute of America conference in California’s Napa Valley.
Marie also told us she’s “a big fan of anything citrus.” She adds it to a variety of dishes, including cooked tomato sauce and her salad dressing creations. “So that accounts for the sauce on the fish.”
The fish – you can use halibut, swordfish, salmon or Pacific cod – also gets a drizzle of extra virgin olive oil before going in the oven.
“The olive oil adds both a subtle flavor and moisture,” said Marie, noting it’s especially important for providing moisture when roasting a less fatty fish like halibut. “I also love the buttery taste of California olive oil because it complements rather than masks the delicate taste of the fish.”
The fish can be served warm, at room temperature or chilled. And you can mix and match the herbs, using basil and parsley as substitutes for the dill and mint. “Or use a little of each, selecting a total of three to four herbs if you have them all on hand,” said Marie, who also writes a great blog on fast and fresh vegetarian cooking.
“The most important hint for any cook is to taste, taste, taste. Never serve any dish until it’s been tasted and the flavors adjusted.”
You can also check out Marie’s raw fennel salad recipe if you missed it when I blogged about it the other day.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
