Sorry, couldn't resist that fisherman's pun just as I couldn't resist the halibut I reported on yesterday.
This was one of the most gorgeous pieces of fish I've had in a long time and it tasted as good as it looked. If you're heading over the Reading Terminal Market today (they close at 5 p.m.), get a hunk of it at John Yi's @ $12.99/pound.
I mostly cooked it as I reported in the previous post, the major difference is that I baked it in a foil-covered dish rather than en papillote using foil. Should anyone wish to try it, below is the recipe I used. The peppers I used were the bargains I bought from Tom Culton at Headhouse Square Farmers' Market a week ago; he was selling the eight-inch long sweet red peppers at three for a buck. I only used two of these babies in the recipe; with average-sized bell peppers you'd probably need three.
Halibut with Sweet Peppers
- Halibut filet (1 to 1.5 pounds); try to buy as thick a filet as you can find. One-and-a-half inches is idea, if you can find one.
- Sweet peppers (three medium sized bell peppers or equivalent, any color, or mixed colors for added eye appeal)
- One large shallot, roughly chopped (half a medium onion works, too)
- Olive oil
- Parsley, roughly chopped, about one-quarter to one-third of a bunch
- Flavorful vinegar (I used sherry vinegar), two tablespoons
- One lemon (juice from one half, slice other half thinly for garnish)
- Salt and pepper to taste
- Pre-heat oven to 450 F. Position a rack in the middle of the oven.
- Slice peppers into one-quarter inch thick sticks, 3-4 inches long.
- Sauté shallots and peppers in 2-3 tablespoons olive oil over medium high heat until peppers are softened, about 8-10 minutes. Just before it finishes, add salt to taste and a couple tablespoons of vinegar, turning heat to high to evaporate most of the vinegar.
- Transfer peppers and shallots to baking dish (8 or 9 inch square works, depending on size of fish; an oval baking dish would be even better if you have one that's big enough. Sprinkle about half the lemon juice and half the parsley over the peppers.
- Place fish atop the peppers, sprinkle with a tablespoon or two of olive oil, remaining lemon juice, and salt and pepper to taste.
- Cover baking dish with aluminum foil and place on middle rack in oven. Use the Canadian method of timing: in hot oven cook for 10 minutes for each inch of thickness; a 1.5-inch thick filet will take 15 minutes.
- Serve fish portions (they will probably flake a little) atop the peppers, sauce with the accumulated liquid from the baking dish. Garnish with lemon slices and remaining parsley.