Recipe By Chef Joe Brown, Melange Café
Here’s a quick dish that’s less than thirty minutes from start to finish. Atlantic halibut has been overfished, so opt for Pacific coast or substitute another eco-friendly firm white fish.
Recipe taken from WHYY’s A Chef’s Guide to Good Cooking.
- 1 filet of halibut
- 2 ounces vegetable oil
- Salt and pepper to taste
- 1 onion, sliced
- 1 cup cherry tomatoes halved
- 1 cup pre-cooked potatoes in pieces
- 1 teaspoon garlic
- ½ cup white wine or non-alcoholic wine (opitonal)
- ½ of a lemon
- 3 hands full cleaned arugula or spinach
- 1 tablespoon vegetable stock
- 1. Heat vegetable oil in a frying pan, add filet of halibut seasoned with salt and pepper. Let fish sear on each side without moving it in the pan.
- 2. Add onion, cherry tomatoes, potatoes, garlic, white wine, lemon squeezed, arugula or spinach, pinch of salt, stock. Simmer a little and bring pan to a heated oven for 10-12 minutes.