Friday, October 17, 2008
Dinner Snapshot - Seasoned halibut with seasonal vegetables
For the fish:
Halibut (I use about five ounces a person, but we're light eaters)
Rub halibut with olive oil and sprinkle lightly with sea salt. Rub potlatch seasoning into both sides. Cook via preferred method (in the winter, I like to just cook it stove top...heat a skilled over a medium-high flame and cook for about ten minutes, flipping once). To serve, slice half an avocado, fan out on a plate, and place fish on top.
For the Vegetables:
Large patty pan squash, chopped and seeds scooped
Corn, removed from cob
Ancho pepper, minced
Jalapeno pepper, minced
Large shallot, minced
Five cloves garlic, minced
Preheat the oven to 425 F. In a large bowl, combine all vegetables. Pour a little olive oil over them and stir until well-coated. Season with black pepper and stir again. Cook for 25 minutes or until squash is tender.