Happy About Halibut

I spent most of the spring traveling, so my culinary adventures were very limited. My boyfriend was frequently on the go as well, and missed having a kitchen. To re-introduce the joy of cooking into both our lives, we decided to make dinner together Sunday night.

I’d been dreaming about halibut for about a week, so I was thrilled when I came across this recipe for Halibut in Chard Leaves with Lemon-Thyme Butter:

Halibut in Chard Leaves with Lemon Thyme Butter

Bon Appétit, March 2007

  • 1/2 cup (1 stick) butter, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons grated lemon peel
  • 4 very large Swiss chard leaves, halved lengthwise, center stems cut out
  • 4 1-inch-thick halibut fillets (each 6 to 8 ounces)
  • 4 lemon slices

Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.

Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, and then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

This recipe was VERY easy. It was not the most flavorful halibut I’ve had, but the texture was perfect. The grocery store was out of thyme (!!) so we substituted with my favorite herb, basil. The chard absorbed the lemon and herb flavors and looked beautiful wrapped around the halibut fillets. The recipe called for a lot of butter, so I reserved about half the herb-butter mixture to use later in the week for sauteéd vegetables.

As a side, we made a salad of chopped tomatoes, watermelon, cucumber, avocado, basil, and lemon zest. It was seasoned with salt and pepper and lightly drizzled with olive oil and balsamic vinegar. The mixture of flavors and textures was really interesting. I could eat this salad daily.

All in all, it was a delicious meal!

-C

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