Saturday, January 12, 2008

Tunisian Poached Halibut with Olives, Preserved Lemons and Capers

My friend Murre gave me some Halibut that he caught in Alaska, so we tried this dish from Paula Wolfert's The Slow Mediterranean Kitchen. One of the problems I have with cooking halibut is cooking it through without drying it out. In this recipe, the fish "slowly cooks in the receding heat after a light spicy tomato sauce is brought to a boil, then poured over the fish. The sauce was great, and the fish was perfectly cooked. I made the preserved lemons last week with Meyer Lemons from our garden. I couldn't find a link to the recipe.

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