Wednesday, September 19, 2007

Oh, Simple Things

Broiling halibut with olive oil gives it such a nice, golden crust, and is so much less messy than searing it. Add a little bit of fresh thyme on top, some lemon rounds, a vegan rice pilaf and there you have it...dinner!


Vegan Rice Pilaf
  • 2 tbsp olive oil
  • 1 c long grain white rice
  • 1 3/4 c vegetable stock (I love Imagine's No Chicken Vegetable Stock)
  • 1/2 of a yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 rib of celery, finely diced
  • 1/3 c toasted slivered almonds
  • salt and pepper
  • 1-2 tbsp chopped fresh, flat leaf parsley
  • in a medium saucepan, heat the oil over medium-low
  • add the onion along with 1 1/2 tsp salt, and cook until tender, about 8 minutes
  • add the celery and carrot, raise heat to medium high, and cook another 4 minutes, stirring often
  • add the rice and stir to coat it with the oil
  • add the vegetable broth and bring to a boil
  • reduce heat to a simmer, cover, and cook until all of the liquid is absorbed, about 20 minutes
  • remove from heat and allow rice to sit, covered, for five minutes
  • remove lid, add the parsley, almonds, and some fresh ground black pepper, and fluff well with a fork until well combined

Halibut Broiled in Olive Oil with Lemon and Thyme
  • 1 lb halibut fillet, wash and patted dry
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme
  • one lemon, thinly sliced into rounds
  • salt and pepper
  • preheat broiler
  • place halibut on a baking sheet, skin side down and brush top and sides of the fillet generously with olive oil
  • rub top and sides of the fillet with salt and pepper
  • place 4 inches under broiler
  • broil for 5 minutes and then brush top of filet with more olive oil and sprinkle the top with more salt
  • return to broiler and repeat above steps after 5 more minuites
  • broil another 5 minutes and the fish should be done, just check to make sure the center is opaque, if not broil a few minutes longer
  • remove from broiler, carefully flip the fillet skin side up with a spatula, and remove the skin (discard)
  • lip the fillet crust side up, sprinkle with fresh thyme leaves and serve with lemon rounds for squeezing

1 comment:

jeena said...

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Jeena xx

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