I've been trying to add more fish to my diet and since there are many varieties, I will try different methods of preparation. This week the fish is halibut; a nice meaty fish. I tried two very different preparations and served them with a cous cous side dish.
Lemon-Artichoke Halibut en Papillote
Grilled Halibut with Mango Cucumber Salad
Black Bean and Spinach Cous Cous
En Papillote is a French term for food baked in parchment paper. The steam in the packet cooks the contents and creates a sauce. The fish is placed on a bed of chopped shallots on the paper. A spoon of salsa is spread on the fish along with artichoke hearts and lemon slices. Salt and pepper the mound and seal up the pouch with narrow folds. The packet is cooked on a baking sheet for about 20 minutes and served in the pouch. Cut the pouch open and enjoy the fish and the sauce. It is a very nice meal and I will try the papillote method again with other types of fish.
The second piece of halibut was also very successful. It was lightly oiled and seasoned with salt and pepper; grilled for about 5 minutes per side. It is served atop a salad of sliced cucumbers and radishes, chopped onion, diced jalapeno and mango. A light dressing of lemon juice, EVOO and white wine vinegar. This fish is an entirely different taste, but also one I will use again. The salad has just a bit of a bite to it and compliments the fish very will.
As a side dish for both preparations was Israeli cous cous (a larger grain than other cous cous) cooked in broth. a box of frozen spinach is thawed and the liquid squeezed out. Along with rinsed and drained black beans it is mixed into the cooked cous cous. A bit of lemon juice and salt a pepper is the only dressing. It is served at room temperature.
All in all this was a good week. Will need to think about what to do next week.
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