Baked California Halibut with Lemon Vinaigrette

I came up with this baked fish recipe when the hottest part of the day was a perfect 72*, but this morning I forgot to check the weather report and ended up baking this fish with the AC blasting! Oops!! California halibut is a much more delicate fish than Alaskan and falls apart extremely easily on the grill. I recommend only the best of grill masters try this one on the outdoor grill. I’ve tried this type of halibut both off the grill and out of the oven and it is very tasty both ways, but I think baking is the way to go here. I like to buy the living herbs at my local Henry’s Market and the intensity of those herbs are much less than the ‘regular’ kind of fresh herbs that you get at the grocery store. If you’re using traditional fresh herbs, you may want to reduce the amount of rosemary as it can be quite potent. Serve with steamed brown rice and a garden salad.

What You Need:

 

1 lb wild caught California halibut fillet, rinsed and patted dry
1 Tbs fresh thyme, minced
1 Tbs fresh rosemary, minced
1 Tbs extra virgin olive oil
4 thin slices of lemon
¼ tsp kosher salt
¼ tsp freshly cracked black pepper



For the Vinaigrette:
1/8 cup extra virgin olive oil
Juice of ½ a lemon
1/8 tsp kosher salt
¼ tsp freshly cracked black pepper

What To Do:

 

Heat oven to 350*. Brush both sides of the fish with oil and season with salt and pepper. Sprinkle with herbs and place lemon slices evenly over the fillet.

Bake fish for 12-15 minutes, or until flakes in the thickest part.

Drizzle with vinaigrette and serve.

Serves 3

Bon Appétit!

Mary

White Bean Hummus with Rosemary

This version of my hummus has a woody flavor from the fresh rosemary. The herbs I buy are ‘living herbs’ and for whatever reason have a much more subdued flavor than the herbs I have bought at the grocery store. If you use ‘traditional’ herbs, I suggest reducing the amount used to half a tablespoon as rosemary can be quite potent.

What You Need:

1 can northern beans, drained but not rinsed –reserving 2 Tbs canning liquid
¼ cup tahini
1 Tbs fresh rosemary
3 small cloves garlic
Juice of ½ a lemon
1 tsp lemon zest
2 Tbs canning liquid
1/8 tsp salt
¼ tsp freshly cracked black pepper

What To Do:

Combine all ingredients in a blender and process until smooth.

Bon Appétit!
Mary