Sometimes it’s fun to splurge a little on nice ingredients. This piece of halibut was quite a splurge but well worth it. We’re eating thick halibut filets marinated with lemon zest, fresh oregano, shallots, kalamata olives, anchovy paste, and olive oil. The halibut was broiled and served on top of a mix of seasoned sauteed onions, chicory, and corn. Finally the dish was finished with a drizzle of lemon oregano vinaigrette.
T: this fish was amazing. The fish itself had such a fine, sweet flavor. I don’t know what you did to make this happen, but it was outrageously good to my ‘buds.
A: tell ya ‘buds i said ya welcome. 😛
T: i did, they said thank you very much. They started to write a thank you note, and I was like “this is too weird.”
A: seriously dude. now i’m weirded out. youse need to to keep your ‘buds in check… yo.
T: are you still the same scary new yorker?
A: hehehhehe i think i fell out of character for a moment there then hopped back in. anywho, i have to agree. this was a killa dish. everything was in perfect harmony.
T: seriously. The corn, greens, fish, lemon zest, caramelized onions, [ other stuff ]. And the anchovy was barely there, but made the whole thing really sing. Ooooohwweee.
A: boy…have you been listenin’ to that zydeco music?
T: a little bit, although it hasn’t caused me to type in quite the accented way that it has for you. Alright, rating… I give it a 4.9/5. Unreal flavor combo. Halibut is an amazing fish, and you did it lots o’ justice. I’m ready to chant your name right now.
A: alright… lets see it.
T: well I was ready until you asked for it. Now you’re not getting shit…. ok, umm, no, still can’t do it.
A: hehehehe… okay a-hole. now i can’t believe anything you say. anywho, i do agree with your rating. I give it a 4.85/5. these are freaking high scores for us. it was really that good. it’s amazing what subtle nuances the anchovies give it that really do make the dish. all of the main elements are allowed to shine but in an enhanced fashion. mmm mmmmmmm…..
T: yeah, anchovies are like the new bacon, omg.
A: omgeeeeee, like for reeeeeeeeeal!
T: woah there.
4-5 kalamata olives, pitted & minced
1 sm shallot, minced
1 clove garlic, minced
2 tsp fresh oregano leaves, roughly chopped
3 anchovies filets, minced into a paste
zest from 1/2 a lemon
1/3 cup olive oil
2-3 6oz pieces of alaskan halibut, filets about 1 1/2 inches thick
kosher salt and freshly craked black pepper
Marinate the Halibut: Add 7 ingredients for the halibut to a mixing bowl. Whisk to combine thoroughly. Place halibut fillets into a sealable plastic bag. Pour marinade over halibut. Seal the bag, making sure to remove as much air as possible from the bag. Shake the bag to ensure all areas of the halibut have been coated with the marinade. Allow the halibut to marinade, refrigerated, for 1-2 hours.
Preheat the broiler. Remove the fish from the marinade and place on a greased sheet pan. Season all sides of the fillets with kosher salt and freshly cracked black pepper. Place sheet pan with halibut fillets under the broil. Broil for 7-10 minutes or until fish is golden on the outside and just cooked through. Serve hot with a drizzle of Lemon Oregano Vinaigrette. Enjoy!
Juice from 1/2 a lemon
1/2 tsp chopped fresh oregano
1/2 tsp dijon
1/8 cup good olive oil or canola oil
kosher salt and freshly cracked black pepper
Add first 3 ingredients into a small mixing bowl. Whisk to combine. While continuing to whisk, slowly drizzle in the oil to for an emulsified vinaigrette. Season to taste with kosher salt and freshly cracked black pepper. Enjoy!