ManagerJosh
08-16-2007, 02:08 AM
August 15, 2007
Dear Friends,
August 17th marks the 100th anniversary of one of America's great city markets, Seattle's Pike Place Public Market. If you've never been, trust me, this is worth a journey and a long day of exploration and eating. In honor of the occasion and to salute an extraordinary pioneer in the world of markets, we have this dish from Seattle food writer Braiden Rex-Johnson. Streamlined for worknights, the halibut is seasoned with Braiden's take on the tapenade of the South of France. Instead of olives being its mainstay, she uses sundried tomatoes—so much sweeter than the original.
Halibut with Sundried Tomato Tapenade
Reprinted with permission from Pike Place Public Market Seafood Cookbook (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,f1pz,gtp7,g2to,6r1d) by Braiden Rex-Johnson. Copyright 2005 by Ten Speed Press, Berkeley, CA.
www.tenspeed.com (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,4ld1,14kh,g2to,6r1d).
Serves 4
1 cup oil-packed sundried tomatoes, drained and coarsely chopped
1/2 cup pimiento-stuffed green olives, coarsely chopped
1 teaspoon capers
1 clove garlic, cut in half
Zest of 1 lemon
Juice of 1 lemon
Tabasco sauce
1-1/2 pounds halibut fillets, 1/2 to 3/4 inches thick, bones removed, rinsed, drained, patteddry, and cut into 4 (6 ounce) pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
Preheat broiler. Lightly coat a baking sheet with oil or nonstick cooking spray.
Place the sundried tomatoes, olives, capers, garlic, and lemon zest in a mini-food processor and process until minced, or mince the ingredients by hand. Place the minced vegetables and lemon juice in a small nonreactive mixing bowl and stir well. Season to taste with Tabasco, cover, and set aside at room temperature.
Sprinkle halibut fillets lightly with salt and pepper. Place fillets on prepared baking sheet and brush lightly with olive oil. Place fish 3 to 4 inches under broiler. Broil 5 to 7 minutes, depending on thickness of fillets, or just until they turn opaque.
When the fillets are done, divide among individual plates. Spoon 2 tablespoons of the sundried tomato mixture beside each fillet.
LYNNE'S TIPS
You could cook the fish on the grill if you'd like.
Double or triple the tapenade. It will keep for up to three days, covered and refrigerated. Serve as a condiment with chicken or other fish. Bring to room temperature then spread on thin slices of toasted baguette and serve as an hors d'oeuvre.
You could substitute oil-cured, pitted black olives for the green ones. Try adding a couple of anchovies (rinsed and patted dry) along with the other tapenade ingredients before processing. You won't know they're there but they'll add depth of flavor.
The Monterey Bay Aquarium's Seafood Watch Program rates wild-caught Pacific halibut as a "best" selection and hook-and-line or bottom trawl caught California halibut as "good."THOUGHTS FROM LYNNE
We've mentioned the Monterey Bay Aquarium's Seafood Watch Program on The Splendid Table, but this valuable service the Aquarium offers to consumers is worth repeating.
The Program's website, www.montereybayaquarium.org/cr/SeafoodWatch.asp (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,2qgy,dzbh,g2to,6r1d) offers a downloadable free pocket guide that rates seafood as "best," "good" and "avoid." Keep the guide with your shopping list for a handy reference at the seafood counter.
Have a great week,
Lynne
Dear Friends,
August 17th marks the 100th anniversary of one of America's great city markets, Seattle's Pike Place Public Market. If you've never been, trust me, this is worth a journey and a long day of exploration and eating. In honor of the occasion and to salute an extraordinary pioneer in the world of markets, we have this dish from Seattle food writer Braiden Rex-Johnson. Streamlined for worknights, the halibut is seasoned with Braiden's take on the tapenade of the South of France. Instead of olives being its mainstay, she uses sundried tomatoes—so much sweeter than the original.
Halibut with Sundried Tomato Tapenade
Reprinted with permission from Pike Place Public Market Seafood Cookbook (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,f1pz,gtp7,g2to,6r1d) by Braiden Rex-Johnson. Copyright 2005 by Ten Speed Press, Berkeley, CA.
www.tenspeed.com (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,4ld1,14kh,g2to,6r1d).
Serves 4
1 cup oil-packed sundried tomatoes, drained and coarsely chopped
1/2 cup pimiento-stuffed green olives, coarsely chopped
1 teaspoon capers
1 clove garlic, cut in half
Zest of 1 lemon
Juice of 1 lemon
Tabasco sauce
1-1/2 pounds halibut fillets, 1/2 to 3/4 inches thick, bones removed, rinsed, drained, patteddry, and cut into 4 (6 ounce) pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
Preheat broiler. Lightly coat a baking sheet with oil or nonstick cooking spray.
Place the sundried tomatoes, olives, capers, garlic, and lemon zest in a mini-food processor and process until minced, or mince the ingredients by hand. Place the minced vegetables and lemon juice in a small nonreactive mixing bowl and stir well. Season to taste with Tabasco, cover, and set aside at room temperature.
Sprinkle halibut fillets lightly with salt and pepper. Place fillets on prepared baking sheet and brush lightly with olive oil. Place fish 3 to 4 inches under broiler. Broil 5 to 7 minutes, depending on thickness of fillets, or just until they turn opaque.
When the fillets are done, divide among individual plates. Spoon 2 tablespoons of the sundried tomato mixture beside each fillet.
LYNNE'S TIPS
You could cook the fish on the grill if you'd like.
Double or triple the tapenade. It will keep for up to three days, covered and refrigerated. Serve as a condiment with chicken or other fish. Bring to room temperature then spread on thin slices of toasted baguette and serve as an hors d'oeuvre.
You could substitute oil-cured, pitted black olives for the green ones. Try adding a couple of anchovies (rinsed and patted dry) along with the other tapenade ingredients before processing. You won't know they're there but they'll add depth of flavor.
The Monterey Bay Aquarium's Seafood Watch Program rates wild-caught Pacific halibut as a "best" selection and hook-and-line or bottom trawl caught California halibut as "good."THOUGHTS FROM LYNNE
We've mentioned the Monterey Bay Aquarium's Seafood Watch Program on The Splendid Table, but this valuable service the Aquarium offers to consumers is worth repeating.
The Program's website, www.montereybayaquarium.org/cr/SeafoodWatch.asp (http://www.elabs7.com/c.html?rtr=on&s=fj6,54kh,dv,2qgy,dzbh,g2to,6r1d) offers a downloadable free pocket guide that rates seafood as "best," "good" and "avoid." Keep the guide with your shopping list for a handy reference at the seafood counter.
Have a great week,
Lynne