Wednesday, August 12, 2009


Originally, my friend Evie had given me a great easy recipe for a pan seared tomato heirloom tomato halibut. Dutifully, while at Whole Foods the previous night i patted myself on the back for remembering to pick up fish for the next night's dinner.

............however, I forgot the rest of the ingredients! So after the gym last night we decided NOT to stop at the grocery store to complete the recipe. Laziness is a great excuse for making something out of what you have and surprising yourself with the end product! I also thank shawn for reminding me that our new stainless steel pan can go from the stove top to the oven in seconds. What came out of the pantry raid was:

Pan Roasted (then broiled) Garlic & Basil Halibut with a Lemon Goat Cheese Almond Sauce. It was delish!

For the record we used the goat cheese from our weekend in Oregon (thanks, meghan!) and Shawn's fresh basil he's been growing on the window sill.

2 Halibut Fillets
3 Garlic Cloves
Fresh Basil Bunch
Slivered Almonds
1 Lemon
Goat Cheese
Salt & Pepper
pat of butter
Sprinkle of flour

Step 1: While melting butter in the pan over medium, prepare the fillets by salting and peppering them. Also, squeeze lemon over fillets.

Step 2: Once butter is melted - add sliced garlic and basil until soft.

Step 3: Add fillets. saute in the pan for 4-5 minutes. Add slivered almonds on top and to the sauce. Sprinkle some flour to make the sauce thicken. Keep spooning the sauce onto the halibut to keep moist.

Step 4: Add goat cheese to the sauce and to top of fillets and cover for 2-3 minutes. Once fish looks mostly cooked, spoon sauce mixture (garlic, almonds, etc) over the fillet and place in the broiler until crisp on top!

Step 5: eat face off.
Serve with broiled asparagus and olive oil with chili flakes!

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