"Recipes are meant to be shared"...Ann Thibeault

Sunday, May 01, 2011

Grilled Halibut with Roasted Vegetables

   
It has been a couple of weeks at least since we had Halibut.   I would be happy eating it two or three times a week.   

I stopped at my favourite fish market on the way home from work and picked up two beautiful fresh halibut filets.


I wanted to use up half a head of cauliflower and some broccoli so I sauteed an onion in olive oil, tossed in the broccoli and the cauliflower, seasoned with salt and pepper and roasted the vegetables in the oven for about 25 minutes. Tossing two or three times.  Near the end, I also added a minced garlic clove.  Finished off with the juice of half a lemon. 




The halibut fillets were seasoned  simply with salt and pepper, cooked on a grill pan and finished off in the oven.   

 
One more favourite side - Parisienne Potatoes.


This is another one of those dinners that only takes about 35 minutes from start to finish.


Parisienne Potatoes

3 or 4 large Russet Potatoes
2 tablespoons Olive oil
2 tablespoons Butter
2 cloves of Garlic
Salt and pepper
parsley, rosemary or thyme

Using a melon baller, make round balls from large peeled potatoes or you can cut the potatoes into small cubes. Potatoes can be cut up ahead of time and left to soak in cold water.

In a large frying pan, heat olive oil and butter. Dry the potatoes really well and add them to the pan. Saute, shaking the pan occasionally until golden brown and the potatoes are tender. Add minced garlic and salt and pepper to taste. Shake to distribute and cook for about 30 seconds. Remove from heat; add fresh herb of choice, parsley, rosemary or thyme. Serve while hot.

3 comments:

  1. Oh, I love your Parisienne potatoes! What a great idea...I know my family will enjoy these~

    ReplyDelete
  2. Ann....as always....so beautiful! Delicious!

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  3. Looks fantastic! Wish I could have been at your house for dinner! The Parisienne potatoes look delish!!

    ReplyDelete

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