Almond Crusted Halibut Symphony

I've been trying to learn to like fish or at least be able to tolerate it. I tried making fish tacos with tilapia and just couldn't bring myself to eat more than a bite or two. Anthony was feeling like fish tonight so I suggested he try this recipe that I'd been meaning to make for quite a while now but couldn't bring myself to do it in case it turned out like my fish taco diaster. I was pleasantly surprised- the halibut had hardly any fish flavor. The dish was amazing- it tasted fabulous, looked fabulous and was an absolutely perfect dinner alongside garlic mashed potatoes and steamed green beans. It seems complex at first, but it was simple enough my husband was able to make it with hardly any help from myself. So if you're like me and don't eat fish, try this- it really has no fishy flavor!

Almond Crusted Halibut Symphony

Ingredients:

3 filets halibut
1 tablespoon butter

Buerre Blanc Sauce

1 tablespoon water
1 tablespoon red wine vinegar
1/4 teaspoon thyme
1 bay leaf
1/3 cup heavy cream
1 cube butter cut into tablespoon-sized pieces
2 tablespoons minced shallots (I used chopped fresh chives)1teaspoon lemon juice

salt and pepper to taste

Topping

1/4 cup bread crumbs

2/3 cup sliced almonds

1 tablespoon butter, melted

1 egg, lightly beaten

Heat 1 tablespoon butter in frying pan. Over medium heat, saute halibut filets for 2 to 3 minutes or until golden brown on one side. Flip over, cover with lid and turn off heat. Let halibut continue cooking in hot pan until golden brown on the other side.

Make buerre blanc: in small saucepan over medium heat combine water, vinegar, shallots (or fresh chopped chives), thyme and bay leaf. Boil until liquid has evaporated, remove bay leaf. Stir in cream and boil until liquid is reduced by half. Whisk in butter 1 piece at a time. Stir in lemon juice, salt and pepper. Turn off heat but let sauce remain on stove to keep warm.

Topping: In a small bowl melt butter and stir in bread crumbs and almonds. In another small bowl beat egg.

Transfer halibut to a cookie sheet and turn oven to broil. Brush egg on top of filets and top with bread crumb topping. Broil for 2-3 minutes until golden brown- watch carefully because it will cook quickly.

Sunday Dinner Menu: BBQ Pulled Pork

Dinner tonight: pulled pork, Wallaby smashers, garden salad, shaped dinner rolls. See individual posts below.

For the pulled pork I used a roast tenderloin- pork butt is also a pretty popular cut. I slow cook mine in a crock pot. First finely chop 1/2 of a large onion and put around the roast. Make the bbq sauce below (or use your favorite store brand) and marinate overnight. Turn on crockpot and cook meat for 10 hours on low (or 5 hours on high) or until it easily shreds using a fork. Shred meat using two forks and serve over buns, potatoes or whatever you like. YUM.

BBQ Sauce

3/4 cups ketchup

1 cups tomato sauce
1 cup brown sugar
1/4 cups red wine vinegar
1/8 cup molasses
4 teaspoons liquid smoke
1/4 teaspoon garlic powder

1/8 teaspoon chili powder

1/2 teaspoon paprika

1/8 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

In a saucepan over medium heat, mix together all ingredients. Bring to a boil, reduce heat and simmer for 10 minutes, longer if a thicker sauce is desired. To thin it out, add a bit of water.

Cream Cheese Alfredo Sauce

I usually make alfredo sauce with cream, but I ran out and thought I'd try a cream cheese recipe. I was pleasantly surprised. It tasted fabulous. It would be great over fettucini or any type of vegetable pasta medley. We served it over some cubed chicken, broccoli, carrots, peas and whole wheat penne pasta.

1/4 cup butter
1 8oz package cream cheese, softened
1 garlic clove, minced
1 to 1 1/2 cups milk (to desired thickness)
1 cup grated parmesan cheese
1/8 teaspoon black pepper

Melt butter in saucepan, add garlic and cook just until soft. Add cream cheese and stir with whisk until melted and smooth. You will get to a point where the sauce is so lumpy you wonder if cream cheese was a good idea- just keep whisking it will get smooth. Add milk a little at a time while whisking until sauce reaches desired thickness. Stir in cheese and pepper. Sauce will thicken as it cools so thin with additional milk if necessary. Serve warm with your favorite pasta and vegetables.