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Monday, April 5, 2010

Tis the Season...Halibut

Halibut in Bisque and Roasted Asparagus

This week I will feature three halibut dishes (sorry to my friend and follower JP, who does not do seafood)

Entree: Halibut in Bisque. From a previous dinner I had frozen the left-over lobster and shrimp bisque. After thawing, the pieces of lobster and shrimp were chopped fine in a small food processor, thickening the bisque further. The bisque simmered while the halibut was prepared. The halibut was coated with a mixture of dried and fresh herbs, basil, thyme, sage, rosemary and fresh ground pepper. It was seared on both sides and then placed in the oven to finish. The a splash of sherry was added to each dish, the bisque was ladled in and then the halibut was placed in.

Side: Roasted Asparagus. The asparagus is tossed with olive oil and roasted.

Bread: A hard crusty bread is served with reduced balsamic vinegar (previously done and preserved in a jar) and olive oil dip.

Wine: HK generations Pinot Noir from Sonoma Winery Hop Kiln



Next Halibut Entry: Halibut wrapped in Proscuitto

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