Recipe thread

A few days ago, I suggested starting a recipe thread, and several people concurred with the idea. So here 'tis, I'll kick it off with:

Mediterranean Halibut


Ingredients:


1 medium white onion
2 cloves garlic, minced
1 tomato, diced (=1 small can of diced tomato)
2 tomatillos, diced
1 small can sliced black olives
~2 tbsp. chopped fresh cilantro or parsley
1/2 cup dry white wine (NOT cooking wine, use regular wine, a chardonnay or pinot grigio or sauvignon blanc)
1-2 lbs. halibut fillets or steaks (depending on number of consumers and hunger), fresh or frozen


Slice onion thinly, and sautée with minced garlic in ~2 tbsp. olive oil until softened. Add wine and other vegetable ingredients, mix and sautée for 1-2 minutes. Add halibut, and continue sautée until fish is white and flakes easily. There is no need to defrost frozen halibut, although if frozen, you will want to add it when you add the other vegetable ingredients; it will take a little longer to cook. Do not overcook the fish; remove from heat when it just reaches a flaky consistency and is white throughout.


Any relatively firm white fish, such as cod or flounder, will do equally well with this recipe. If you can get it, find some Goya Adobo powder with the yellow lid. Mix with sautée at the time of adding vegetables. Most supermarkets carry this in the Hispanic or Specialty foods section. Extremely useful stuff for a lot of cookery, and excellent with seafood or vegetables.


I've also added a few fresh shrimp or scallops with the fish to this concoction with excellent results.


Serve.


Devour.


caw

A note on tomatillos (used in the halibut recipe above): if you're not familiar with these goodies, you should become so. They are a staple of certain Mexican dishes, especially salsas, and are now available pretty much everywhere; I can get them year-round in Alaska, so you should be able to find them, too. They are relatives of tomatoes, and look like little yellow-green ones once the dry husk is stripped off. They will be sticky on the outside, but a brief rinse in cold water removes that stickiness. They are salty-tangy to the taste, and are an excellent addition to a lot of soups and stews. And they are really good in stir-fries along with traditional oriental vegetable mixes.

And they're cheap.

caw