We both ordered it.
It was delicious.
It was special...(get it? It was the special. I can't stop laughing right now, feel free to roll your eyes, or join in.)
I've dreamt about it since. And then I was perusing the recent Cooking Light and I saw a 5 ingredient recipe involving Halibut and I thought, now this is a meal I should know how to make. Not only do I know we love halibut already, but when you order it out, you are likely paying at least $25 per plate, if you buy it at your local Whole Foods, it was $24.99 for a pound. (And I only brought home 0.80 lbs of halibut, so it was even cheaper, and certainly enough fish for Mike and I.)
PS: aren't you impressed that I finally remembered to take a picture of the meal before we devoured it? I know, I'm learning!
The dish was super easy to make - you can find the 5 ingredient recipe that I used for a jumping off point here. Below is the same recipe, just including my notes:
1 tablespoon extra-virgin olive oil
- 4 (6-ounce) skinless halibut fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 center-cut applewood-smoked bacon slice (I omitted this)
- 2 1/4 cups fresh corn kernels (about 4 ears) $$
- 1 1/2 tablespoons butter
- 3/4 cup (1-inch) sliced green onions
- 4 lime wedges
- Additionally, I added the following:
- several handfuls of fresh arugula
- several handfuls of cherry tomatoes, halved
- a little more olive oil
- It took me a while to figure out which side you are supposed to put down into the skillet when your halibut has the skin on it -- put the meat side down (skin side up). Cook the fish about 75% of the way on this first side, then the skin will easily peel off and you can flip it to brown.
- 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and freshly ground black pepper. Add fish to pan; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
- 2 - if you are using bacon. Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally. Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges.
- 2 - if you are no using bacon. Add butter and olive oil to the pan, then added the corn and tomatoes. Cook for a few minutes until tomatoes have released some of their juices, corn has been cooked and beginning to brown. Toss in arugula. Wilt. Toss in butter to coat everything and make a bit of a sauce. Squeeze some lime juice into the sauce. Serve with additional lime wedges.
- 3. eat. enjoy. it's pretty special.
Cooking Light Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.