Halibut a la Nina and endive salad
Last night’s dinner: halibut a la Nina
1-1½ lbs of fillet of halibut—cut into 4-6 pieces
1 diced sweet potato
¼ diced fennel white part only
4 scallions thinly cut
1 minced garlic clove
2 tablespoons of olive oil
2 tablespoons of butter
2 tablespoons of chopped cilantro
A dash of paprika
Hot pepper if desired
In a large fry pan (with a cover)…sauté the scallions, potato and fennel in the olive oil.
Add a splash of vino and one ½ cup of H2O.
Cover and lower heat and let simmer for 10-and uncover on high for the last 5 minutes.
Reduce flame and add butter, fish, paprika, cilantro, and salt, pepper to taste.
Cover and cook high for 2 minute and turn the fish and uncover, reducing flame for another 2minutes or until the fish flakes…
Cover with the veggies in the pot and serve with white rice, egg noodles or cappellini, or bruschetta. I served it with bruschetta and cauliflower made with olives and anchovies. If you want the recipe, contact me.
I also made an endive salad with the halibut.
Directions for salad
Take off any damaged leaves. Cut in rounds and wash quickly in a colander. Do not hurt or bruise the delicate endive–treat it like an old lady. Drain and add to a chilled bowl covered with this dressing:
1 tablespoon of mayonnaise
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 minced garlic
1 teaspoon of anchovy paste (or 2 smooshed up flat anchovies)
fresh ground pepper
It’s snowing …. yeah! And we’re expecting more this evening! Guests from Italy arriving to ski on Saturday!