Tuesday, February 27, 2007

Cooking With Bloggers: Halibut II

I think I have mentioned my recipe gathering technique before; as I read blogs, any recipe that catches my eye gets bookmarked. Then, when I am searching for inspiration, I just scroll through the bookmarks. Once I make a recipe, I write it up, then delete it from my bookmarks so that I don't repeat anything.
This latest recipe comes courtesy of superspark, a new blog discovery for me. I adapted it to suit pour ingredients, but apart from that, there was no change to the recipe, which can also be found on epicurious.

Halibut with pearl couscous, slow-roasted tomatoes, and lemon oregano oil (serves 6)
Imade the six servings of tomatoes, as did superspark. Everything else I have scaled down.
Ingredients for tomatoes and lemon oregano oil:
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice

Ingredients for couscous:
2 teaspoons olive oil
1/2 cup pearl (Israeli) couscous
1 cup water
1/4 teaspoon salt

Ingredients for halibut
2(6-oz) pieces halibut
1 teaspoon olive oil
2 tbsp Kalamata or other brine-cured black olives, pitted and quartered lengthwise

1. Roast tomatoes and prepare oil:
Put oven rack in middle position and preheat oven to 250°F. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.

Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
2. Cook couscous:
Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add water and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 1 tablespoon lemon oregano oil. Season with salt.

3. Roast halibut while couscous stands:
Put oven rack in upper third of oven and preheat oven to 500°F. Line a shallow baking pan with foil. Arrange halibut in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast halibut until just cooked through, 10-12 minutes.

Divide couscous among plates. Transfer halibut fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle halibut with olives and drizzle with some lemon oregano oil.

Cooks’ note:
Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Bring to room temperature before proceeding.

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