Halibut seasoned opened mid-march.
Something I look forward to every year.
One of my favourite ways to serve halibut.
We lived in Dunkirk, NY for a couple of years and would often go into Buffalo for lunch or dinner. One of our favourite spots was Cafe Garangelo where they served this fish dish, and the most wonderful Garlic Bread with Gorgonzola.
I recreated both recipes.
Italian Style Baked Halibut
2 Halibut filets
Sliced Italian Tomatoes
Fresh Bread Crumbs
Fresh or Dried Basil
Juice of one lemon
2 to 3 tablespoons of fresh grated parmesan.
Melt butter in a small skillet. Add the garlic and the bread
crumbs. Cook for a couple of minutes, stirring, until bread crumbs
are golden. Cool slightly and add the grated parmesan.
Add a little melted butter to an oven proof casserole. (or two
individual casseroles. Add the lemon juice.
Place the fish in the casseroles, top each piece with a couple of
slice of tomato. Sprinkle with salt, pepper and a little fresh or
dried basil. Scatter the butter bread crumbs over the fish. Bake
in a 450°F oven for 6 to 8 minutes until fish is cooked.
Serve with roasted potatoes and vegetables or with a side of pasta
Served Ricotta Gnocchi on the side.
Topped with parmesan and butter and baked for 15 minutes
The gnocchi are poached. Very light, like a dumpling.
Serves 4 as an entree (4 gnocchi each) Makes 16-18
1/4 finely grated Parmesan plus 1/4 cup extra for sprinkling
1/4 cup flour
2 tablespoons Fresh chives plus extra for decorating
salt and pepper
35g butter plus 15 grams extra for dotting
Step 1 – Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven
Mix the ricotta, parmesan, flour and egg in a bowl and snip some chives so that it is
speckled green. Season with salt and pepper. Shape into a gnocchi shape between two
Drop 6 at a time in the boiling water and wait til they float to the top (a minute or two).
Using a slotted spoon drain all of the water and place on buttered baking dish. Top with
extra parmesan and dot with the 15g of butter.
Bake in oven for 15-20 minutes until it becomes crispy at the top
Meanwhile, brown butter until it becomes nuttily fragrant. The easiest way is to heat a
small saucepan until medium hot and add butter, it will foam up and become very quickly
browned. Serve browned butter lightly drizzled over the gnocchi and snip extra chives and
salt flakes to dress.
2 Comments Add yours
That is one seriously fine looking meal and I would love both dishes. Rather than halibut, it's crappie season here on the lake.
Oh my gosh, you have outdone yourself. Looks delish.