Monday, September 15, 2008

Dinner Snapshot - Braised Halibut and Couscous

The way to my heart is definitely through fish. My father is currently on a fishing expedition in Alaska, fighting the bears for his share of the catch. His mad angler skills landed us 18 lbs of halibut filets flash frozen and delivered to our doorstep a full week before dad even gets back. We invited my mom over for dinner last night. I prepared a Mediterranian-style meal that took 15 minutes of prep and 10 minutes of actual cooking time before landing on our plates. David took a moment before our meal to give thanks to my father for sending us such a great catch.

Braised Fish with Artichoke Hearts and Red Peppers

1lb halibut or other firm fish
1 cup onions, thinly sliced
3 tbs olive oil
1 red bell pepper, thinly sliced
5 artichoke hearts, quartered
1 tsp paprika
1 tbs dill, chopped
2 tbs parsley, chopped
1/2 cup dry white wine
salt and pepper
1 tbs flour

1. Rinse fish, season with salt and pepper, set aside
2. In a large skillet over a medium flame, heat the olive oil and saute the onions for 3 minutes.
3. Add red peppers and saute for 3 more minutes.
4. Add artichoke hearts, paprika, dill, and parsley to skillet. Stir well and cook for 1 minute.
5. Add the wine and 1/2 cup of the artichoke brine (water will do as well).
6. Place the fish in the skillet, skin side down.
7. Cover and cook for 5-10 minutes or until the fish is flaky.
8. With a slotted spoon, remove the fish and vegetables and put on a warmed plate.
9. Turn up the heat to medium-high and whisk the flour into the remaining pan juices until thick.
10. Pour the sauce over the fish and serve.

Couscous with Sun-Dried Tomatoes

1 medium onion, finely chopped
2 tbs olive oil
8 sun dried tomatoes, chopped
1/4 tsp dried thyme
1 1/4 cups boiling water
1/4 tsp salt
1 cup whole wheat couscous

1. In a medium saucepan over a medium flame, saute the onions in the olive oil.
2. When the onions are getting soft, add the tomatoes and thyme. Saute for 5 mintues more.
3. When onions are translucent, add the boiling water and salt.
4. Bring mixture to a boil.
5. Stir in the couscous and simmer over a low flame for 5 minutes.
6. Stir with a fork to fluff and serve.

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