March 30, 2010

Halibut with lemon and paprika

I love the delicate texture of halibut, it's one of my favorite types of fish. I was super excited to get some on sale over the weekend. Last night I made it for dinner with a salad and a little pasta.

When I cook, most of the time I don't really have a plan, I just look in the fridge and see what looks good. When I'm seasoning food, I also let my intuition guide me. This is how I've learned to cook, through trial and error, and, for me, trying new things is what makes cooking so much fun.

Sorry I don't have any pictures, I really need to get better at taking pictures to post here, I will get better I promise!
Halibut with lemon and paprika

Fresh Halibut fillets
Half a lemon
Sea salt
Garlic powder
Sweet paprika

Take the fillets and dry them off on both sides with a paper towel. Now squeeze the lemon over the fillets, making sure the juice coats each of them completely. Next, cover the fillets with with a few pinches of salt each and a little ground pepper. Then lightly sprinkle with the garlic powder and paprika, you don't really need to measure this, just go with your intuition of how much is enough. Finally, sprinkle some of the zest from the lemon over the top of the fillets, and let them sit for a few minutes while you get the skillet ready.

Heat a skillet over medium high. Once the skillet feels hot when you hold your hand just above the surface, add a little olive oil, just enough to coat the bottom of the fish so it doesn't stick. Once the oil starts to give off little whisps of smoke, add the fish, skin side down and cover the skillet. Cook the fish like this until the fillets feel firm when you lightly squeeze the sides, and the flesh is completely opaque.

This comes out beautifully! The fish is bright white, with the vibrant reddish orange of the paprika, and the bright yellow of the lemon zest, it is a very colorful dish.

No comments: