Jun. 22nd, 2006

escabeche

Jun. 22nd, 2006 10:47 am
oneroom: (Default)
The guy at the farmer's market told me there would be no fresh halibut for two weeks (something about rules/seasons/official hooha), so I should take advantage of it while I could. Here's how I used the Joy of Cooking to take his advice.

In a small pan, set a cup of vinegar (apple cider v. is nice), a cup of water, some cumin, some minced jalapeno and garlic!, and some salt and pepper to boil. Once it boils, take it off the heat and set it aside.

Squeeze two limes and set their juice aside, and then chop up about a half cup of cilantro and set that aside.

Take about a cup of flour and mix it in a shallow bowl or plate with some salt and pepper. Set about a 1/4 cup of olive oil in an appropriately-sized cast iron skillet over medium-high heat.

Rinse your pound of halibut. Dip it in the flour - cover all of it. When the oil is near-smoking-but-not-actually-smoking, set the halibut in to cook. Mine was thickish - it took four or five minutes on each side to brown up nicely. The fish should be opaque all the way through, and golden on the outside.

Put the fish in a shallow bowl. (A plate won't work - you need something with a real concave to it.) Pour the vinegar mixture on the top, then the lime juice, then sprinkle with the cilantro.

Oh. My. Gosh. It's really good.

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