One of the things about cooking (and I suppose eating in general) is that we’re never happy staying complacent. There is always something better tasting we fancy… This means continually trying new recipes and learning new things.
I promised myself I’d spend some of November learning to cook fish since it was the one glaring gap in my repertoire that I really wanted to improve. Bear with me if it’s not your first choice. There will be plenty of non-fish recipes to follow. I promise!
Olive Oil-Poached Halibut with Brussel Sprouts and Mushrooms
Adapted from Men’s Health
4 halibut fillets (7 oz each), 1 inch thick
Sea salt and freshly ground black pepper
1 large lemon, sliced
3 Tbsp capers in salt, rinsed and chopped
1 sprig fresh rosemary
2 cups, plus 2 Tbsp olive oil
2 Tbsp butter
1 lb brussel sprouts, trimmed and halved
2 cups mixed mushrooms, wiped and sliced
2 garlic cloves, crushed
Chopped parsley for garnish
- Preheat the oven to 300°F. Season the fillets with salt and pepper and arrange them in a single layer in a glass 8×10 pan with about 1 inch between fillets. Layer the lemon slices on the fish and sprinkle on the chopped capers. Tuck a rosemary sprig amid the fillets. Pour 2 cups of the olive oil into the pan and gently place it in the oven. Cook 25 minutes, depending on your oven, until the fish is medium rare.
- While the fish cooks, heat 2 tablespoons each of oil and butter in a large skillet on medium. Add the brussels sprouts; when they begin to brown, season them with salt and pepper and cook until they’re caramelized and soft, about 15 minutes. Add the mushrooms and garlic and saute for 5 minutes. Set aside.
- Divide the brussels sprouts mixture among four plates, top them with the poached fish, and sprinkle with chopped parsley.