Tags: zucchini

Halibut with Summer Vegetables

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In an effort to lose the last ten pounds of baby weight my diet has taken on biblical proportions of fish and vegetables, results pending.  Luckily it’s the season for fresh produce and everything tastes at its peak, especially if you buy it organic (wink).  In this dish roasted eggplants, zucchini, tomatoes, shallots, capers and thyme provide a savory bed for a tender piece of halibut.  You could easily put the vegetables in a foil packet on the grill as well, whatever your heart and stomach desire, in either case you will be dining on an incredibly light and healthful dinner. Enjoy.

Oven Roasted Halibut with Summer Vegetables 1 pound Halibut 1 tablespoon lemon zest 1 tablespoon dried Mediterranean oregano Juice of 1 lemon 1 White eggplant 1 purple eggplant 1 cup grape tomatoes cut in half lengthwise 1 yellow zucchini 1 green zucchini 2 shallots diced 2 tablespoons capers 1 clove garlic finely minced 3 sprigs of thyme Olive oil Salt and Pepper to taste

Preparation: Preheat the oven to 350 degrees. Dice all vegetables and toss with olive oil, salt, pepper, thyme sprigs, minced garlic and capers.  Roast in the oven at 350 degrees for 1 hour. (Alternatively you can place the vegetables in two packets of foil and place on grill until tender).  Once vegetables are cooked turn the heat up in the oven to 425 degrees Season the Halibut with salt and pepper on both sides.  Whisk together lemon juice, zest, olive oil, and oregano, pour over halibut.  Cook the fish immediately as the lemon juice will break down the flesh if left to marinate.  Cook in the oven at 425 degrees for approximately 20 minutes. (Alternatively you can grill the fish as well)

Serve over the vegetables glass of white wine optional, but recomended.

New Twist on an Olfactory

 

I think the olfactory is the most potent memory inducing of all the senses.  In the kitchen I can combine just a few ingredients for the sake of time travel.  Thin slices of zucchini layered carefully with whole mint leaves, a sprinkle of sea salt and a generous drizzle of olive oil is just the kind of dish to make when you are missing your grandmother in the last months of summer.

Baked Zucchini with Mint & Rictotta Salata

4 medium sized zucchini
1 1/2 cups plain bread crumbs
1/2 cup pignola nuts
1/2 cup olive oil (plus more for drizzling)
2 tblsp dried oregano
1 cup whole mint leaves
1/4 pound ricotta salata
salt and pepper to taste

In a food processor combine the bread crumbs and pignola nuts, add the oregano, salt and pepper.   Pulse gently while streaming in the olive oil until all ingredients are incorporated.  If the breadcrumb mixture appears too oily simply add more crumbs, too dry more oil.  Pat mixture into the bottom of a low casserole or pie pan and toast in the oven at 300 degrees for approximately 10 minutes.