Monday, January 16, 2012

Just for the Halibut

Rowdy is so helpful.

Another weekend comes to a close.  We're preparing for a (short) work week and looking forward to more tasty at home meals.  At least once a week, we try to schedule and prepare a "special" meal in.  This gives us our fix of restaurant style food, without the restaurant and the restaurant price.  Because we had a busy weekend including lots of housework, a party for 18 four-year-olds, another buffalo wing indiscretion (accompanied by fries--don't judge we're working on it!), two amazing football games, and lots of friends hanging out, we decided on special dinner tonight!

We have pictures and stories from the weekend, we will hopefully blog about that someday.

On to the menu:  Pan seared halibut, oven roasted garlic rosemary potatoes, brussels sprouts with balsamic glaze.  (I need someone to help me with my wording, or I need to use more interesting techniques.)

Let's do potatoes first.  These guys are going to take about 50 minutes in a 400 degree oven.





You will need: 
Red skin potatoes (I used 6 medium sized)
3 cloves of garlic- minced
Fresh rosemary, probably about 2 tablespoons (our plant in the garden is still good!)
Olive Oil to coat (I used the mister--this gadget really helps cut down the amount of oil used)
Salt and pepper to taste

Mix together on a cookie sheet. Roast at 400 degrees for 50 minutes (or so). Stir/flip them around at least twice so all the sides have a chance to get crispy and brown. 

While this is happening, get your other gears going.  

Prep brussels sprouts by cutting of the stem end and removing the outer layer of leaves.  Cut in half.  If leaves fall off while you are cutting them in half  PUT THEM ON THE COOKIE SHEET  TO ROAST, the crispy brussels chips are the BEST! Seriously, trust me.  

Make deliciously seasoned flour to coat your halibut.  (Take your halibut out of the fridge when the taters go in.  It needs a little time to warm up before it meets the hot pan.)

For seasoned flour, combine the following (measurements are approximate):
1/4 c. flour
1 1/2 t paprika
1 t. chili powder
1/4 t. thyme leaves
1/4 t. curry powder 
1/4 t. dry mustard
1/2 t. celery salt
1/2 t. salt
1/4 t. black pepper
1/4 t. marjoram
a suggestion of cayenne

truthy time:  I didn't measure anything here, except the flour.  Use the spices you have, make a seasoned flour that you like.  Seasoned Salt or Season-All would work great, too.  I'm not trying to be fussy, I'm just trying to include more things that resemble recipes here at the Rowdy House.  

Your flour should have some color to it.  When you taste the raw flour, it should taste like the seasonings and not just flour. 

When you have about 12 minutes left on your potatoes, get the sprouts going (olive oil, salt and pepper here, too) in the oven.

Heat vegetable oil in a non stick pan over medium high heat and wait for it to get warm.  Test it with a bit of flour

Coat your fish in the seasoned flour (we used 3/4 pound for two servings).



Fish goes into the hot pan.  Don't fuss with it once it's in there.  Apparently, I like to watch my fish cook.  Closely.  Call me eagle eyes. Or crazy hair, whatever...


When you're about halfway there with the fish, throw a fair amount of balsamic vinegar on the sprouts.  Four tablespoons, maybe?  Back into the oven with them. 

Flip your fish, take it out of the pan before it's 100% done, and let it finish cooking on the plate.  Remove the potatoes and the sprouts, and plate up that good lookin' dinner.

If you're lucky a really cute guy will have set the mood in the dining room.  And, he might still think you're cute even with your sweatpants and crazy hair.

If you're super lucky, he will thoroughly enjoy his meal, lavish you with praises and offer to give Rowdy a bath while you update the blog.  




Enjoy, friends!  Stay warm!  

1 comment:

  1. I've been meaning to try roasted brussels sprouts as an adult. (I had a horrible aversion to them as a child that I've yet to get over.) But it all looks/sounds delicious!

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