Tuesday, December 8, 2009

No Ifs, Ands or Halibuts

Sorry, I just couldn't help myself.

I recently received a notice saying that with the axing of Gourmet, my remaining subscription will be supplemented with Bon Appetit. And since I also have a subscription to Bon Appetit, Conde Nast says they'll just keep 'em coming. Well, alright. I do enjoy Bon Appetit.

Speaking of which, I also recently tried a recipe from their December issue and it turned out quite nice. It was easy, and very tasty. I am always looking for ways to jazz up fish.

Recipe for: Halibut with Clementine Gremolata (adapted from Bon Appetit) -for 2 people

I actually used a tangerine. So, technically, this is a recipe for Halibut with Tangerine Gremolata. Also, I cheated a little bit on the gremolata. I used zest as opposed to chopping the peel.

  • The zest of 1 tangerine
  • 1/4 cup of fresh chopped parsley
  • 1 garlic clove, mince or pressed
  • 1/2 teaspoon of sea salt
  • 2 tbsp olive oil


  • 2 halibut filets
  • Salt, Pepper, Olive Oil, and a squirt of tangerine juice per fish

Preheat oven to 350. Mix all the gremolata ingredients, olive oil last, and set aside. Cut two heart shapes out of parchment paper, about 12-14 inches in diameter, to serve as pouches for the fish. Place a halibut filet in the center of half the heart, and sprinkle with salt and pepper, drizzle on a small (1 tsp?) amount of olive oil and a squirt of tangerine juice. Fold the heart so the fish is covered and the edges meet. Fold the edges up, and repeat several times as you move around the fish, to seal the pouch. Cooking fish this way in a parchment pouch is called "En Papillote." With a little fish and some oil or butter, the possibilities for En Papillote are endless. You can add white wine, herbs, veggies... but I digress.

Bake the fish in their pouches on a rimmed baking sheet for about 15-20 minutes until opaque in the center. Serve the fishes hot with the gremolata on top.

1 comment:

Anonymous said...

I'm still irritated and cranky about the axing of Gourmet. Ruth R is one of my personal heroes. She influenced food writing/memoir in the same way that MFK Fisher did, she raised our awareness about the ethics and politics of food, she blew out the stilted stuffiness of the old Gourmet and embraced the culinary possibilities of our wonderful world in all it's diversity- she transformed the magazine in all kinds of ways. And those idiots at Conde Nast decide that what is needed is just more of the same. That's my rant. That's all.