Pan
Roasted Halibut
Halibut
fillets
Salt and pepper
Flour for dusting
Oil for frying
Preheat
oven to 400°F. Preheat oven-safe frying pan over med-high
heat and swirl a small amount of oil on the bottom. Sprinkle each
fillet with salt and pepper. Dredge in flour and shake to remove
excess flour. Place fillets in oiled, preheated oven-safe frying
pan. Brown quickly on one side; turn over and place in oven. Finish
in oven until halibut tests done.
Olive
Tapanade
1 c chopped
pitted black Greek olives
1/2 c chopped pitted Kalamata olives
1/2 c chopped pitted green olives
1/4 c olive oil, more or less
1/4 c loosely packed basil leaves, fresh, chopped
1 sprig of fresh oregano, washed, leaves removed and chopped
1 Tbsp minced fresh garlic
1 Tbsp minced fresh shallot
2 anchovy fillets, rinsed, dried, finely chopped
Salt and pepper to taste
Mix all
together in a bowl. Adjust the flavor with salt and pepper. When
mixing, adjust the tapanade with the olive oil, adding more or
less as needed to hold the mixture together nicely.
