Halibut with "Proposal Sauce"
Another week of quarantine cooking, Passover edition. We were craving Marc Forgione’s halibut dish so after some recipe digging and modifying, I made it happen. If you don’t shy away from butter, you will love this flavorful, rich dish that supposedly will get any boyfriend to propose!
Ingredients:
Juice from 1 lime
1/3 cup tamari sauce (or soy sauce if not keeping kosher for passover)
1 stick unsalted butter
1/2 onion, chopped
1/2 shallot, chopped
2 tbsp capers
2 garlic cloves, minced
1 cup roasted cauliflower florets
2 tbsp crushed hazelnuts (if you don’t have hazelnuts, almonds can work)
4 sprigs of thyme
2-3 halibut filets
Salt and pepper to taste
Directions:
Bring the lime juice and tamari sauce to a boil and reduce heat. Add the stick of butter slowly, mixing it together to emulsify
Add in the chopped onion and shallots and garlic and cook until soft. Add in the capers, crushed hazelnuts and roasted cauliflower (I roasted the cauliflower at 425 for 25 minutes)
In a separate pan, heat olive oil. Season the halibut with salt and pepper. When the pan is hot, add the halibut face down and let it cook until the top is browned. Flip over and add to the sauce pan for another minute until cooked through, pouring the sauce over the fish. Garnish with a few sprigs of thyme. Serve hot!
While this dish doesn’t need much to accompany it, I had some zoodles in the fridge so decided to make a zoodle “limone”, inspired by the spaghetti limone at Supper in the East Village.
Ingredients:
Zucchini noodles
Olive oil
Juice from one lemon
Grated lemon peel from one lemon
3 tbsp parmesan (or more, be generous with the parm)
Salt and Pepper
Directions
Add about 3 tbsp of good olive oil to a saute pan and heat it. Add the zoodles seasoned with salt and pepper and cook for a about 4 minutes or until soft. Squeeze the lemon juice onto the zucchini noodles along with the parmesan. Grate the lemon peel into the pan for added flavor. Drain some of the water and serve!