Helpful hints on cooking halibut
We’ve reached the end of another delightful semester. Some parts were more delightful than others, but I hope you all had a least one delightful part, or that you are looking forward to something delightful during the summer. If you don’t have anything yet, I have something for you: Halibut with jalapeño cream. This recipe is a little more fancy (and a little more expensive) than most of the ones I suggest. I thought you might want to impress your parents if they’re here to help you move or when you go home. I’m sure they would buy you some halibut with which to experiment. I’ve found my parents are generally very willing to buy me food to cook for them. Careful, though, they might get used to it.
I recommend grilling halibut, although you can also bake or sauté; in any case, cook until the fish is opaque. If you’re grilling, prepare the fish with some olive oil, Kosher salt and black pepper, and then wrap it in tin foil. Place the fish directly over the heat source of your grill, cover and let it cook for about 8-12 minutes (or until opaque). If you don’t want to make the sauce, the fish will be delightful as it is, but here’s the sauce recipe, just in case. The recipe comes from Gourmet Magazine. What you’ll need:
2 tablespoons unsalted butter
1 medium shallot, minced
1 jalapeno pepper, seeded and diced
1/4 C heavy cream
1/2 C cherry tomatoes, halved or quartered, depending on their size.
While the halibut is cooking, heat butter in a small skillet over medium-high heat. Add shallot and jalapeño and sauté until softened, about seven minutes. A tip on jalapeños: wear plastic gloves or use a plastic bag to remove the seeds. Sprinkle the mixture with the Kosher salt, and reduce to a low heat. Next, stir in heavy cream, and add the cherry tomatoes. Simmer the mixture gently until the tomatoes are softened. Finally, spoon the sauce over the cooked halibut.
If you’re not into jalapeño cream, you can find many other sauces that will pair nicely with halibut. For example, pesto can be particularly nice. Here is a very simple pesto recipe from AllRecipes.com. What you’ll need:
3 C packed fresh basil leaves
4 cloves garlic
3/4 C grated parmesan cheese
1/2 C olive oil
1/4 C pine nuts
1/2 C chopped fresh parsley
Blend everything, except the parsley, to a smooth paste in a food processor or blender. Add the parsley, if desired.
I hope what I have shared this semester has been helpful. Cooking for yourself is a very important skill that may not save you time, but it will certainly save you money and can contribute greatly to your health and happiness. I know sometimes it can feel like a waste of time to cook for yourself, and sometimes it feels like there are so many other things that are more important, but honestly, what can be more important than fueling your body? We can’t survive without food, and because we have to eat it so frequently, it can actually have a great effect on anything and everything we do with our lives. I’m just saying, it’s worth putting a little time and thought into. OK, that’s the end of my rant. Happy eating!