Serve Halibut With Basmati Rice And Flavor-Packed Snow Peas Serve Halibut With Basmati Rice And Flavor-Packed Snow Peas - 27 East

Food & Drink

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Serve Halibut With Basmati Rice And Flavor-Packed Snow Peas

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Seasonal Chef

  • Publication: Food & Drink
  • Published on: Feb 19, 2019
  • Columnist: Janeen Sarlin

This week’s healthy lifestyle menu includes all the important points for a successful dinner. It is an attractive presentation of color, compatible flavor combinations, contrasting textures, and uncomplicated to prepare.

The braised halibut is scented with garlic and ginger on a base of onion and tomato that matches perfectly with the beautiful flavor-packed snow peas while the basmati rice offers the perfect supporting role. Open a chilled crisp sauvignon blanc or pinot noir with dinner. Serve mango sorbet or coconut ice cream for dessert and celebrate life! Bon appétit!

Ginger And Garlic Braised Halibut(Serves 4)4, 5-ounce portions of halibut or black cod

2 cloves garlic, minced

2 slices fresh ginger, peeled and finely chopped

Fresh lemon juice (1 large lemon, juiced) for drizzling

About 1 tablespoon olive oil for drizzling

1 medium onion, thinly sliced

2 plum tomatoes, seeded and chopped

About 1 tablespoon chopped flat leaf parsley and/or cilantro, plus extra for garnish

About 1/4 cup dry white wine or dry vermouthTo prepare:Place the fish in a shallow nonreactive dish. Sprinkle with garlic, ginger, and drizzle lemon juice and olive oil over the top. Marinate about 30 minutes (refrigerate if longer) before braising.

Preheat the oven to 375 degrees F.

In a casserole or nonreactive baking pan with a cover, lightly coat the pan with oil and scatter onion and tomatoes on the bottom.

Arrange the fish in the pan, spoon some of the marinade over the fish, and add the herbs and the wine or vermouth. Cover and braise in the oven until the fish looks white, opaque, and juicy rather than pink, translucent and sticky when a fork is inserted into the center of the thickest part of the fish. The baking time is about 15 minutes per inch of thickness of the fish, about 20 to 25 minutes total.

Drizzle a spoonful of the accumulated sauce in the bottom of the baking dish over each piece of fish and serve at once on a bed of basmati rice.Basmati Rice Pilaf(Serves 4)2 tablespoons avocado or coconut oil

1 medium onion, chopped

2 cardamom pods

Pinch of turmeric

1 cup basmati rice

2 cups good quality chicken stock, boiling

Sea salt and freshly ground black pepper to taste

About 1 tablespoon chopped fresh cilantro or flat leaf parsleyTo prepare:Preheat the oven to 375 degrees F.

In a heavy casserole over moderate-high heat, coat the bottom with oil.

Add onion, cardamom pods, and turmeric and sauté until the onion is translucent and spices are aromatic.

Stir in the rice and briefly sauté, add hot stock, bring to a boil, cover and bake until all the liquid is absorbed, about 20 to 25 minutes. Remove from the oven, fluff with a fork, and add salt pepper and fresh herbs.

Taste and adjust the seasonings.Snow Peas With Pine Nuts(Serves 4)2 tablespoons extra virgin olive oil

1 teaspoon cumin seeds, crushed and toasted

1 teaspoon coriander seeds, crushed and toasted

1 quarter-size slice fresh ginger, chopped

1 large clove garlic, chopped

1 medium red onion, chopped

1/2 teaspoon turmeric

2/3 cup chopped tomatoes

1 teaspoon ground coriander

2 teaspoons chaat masala or garam masala

Sea salt and freshly ground black pepper to taste

3/4 pound snow peas, strings removed and halved

1/3 cup pine nuts, toasted

About 1/2 cup fresh cilantro, chopped (or chopped parsley)To prepare:In a large heavy skillet over medium heat, add the oil. Add cumin and coriander seeds and sauté until they begin to crackle. Add ginger and garlic. Cook, stirring until the spices are aromatic and golden, about three to four minutes.

Add onion and sauté, stirring occasionally until beginning to soften, about three minutes.

Add turmeric and sauté about one minute.

Add tomatoes and cook, stirring occasionally, about 10 minutes; add coriander and sauté about two minutes.

Stir in the chaat masala, season with salt and pepper.

Taste and adjust the seasonings.

Meanwhile, string and cut the snow peas in half.

Just before serving, add the snow peas to the hot vegetables in the skillet and cook, stirring to coat the peas with the sauce and until the peas are bright green and crisp-tender, about two minutes. Do not overcook.

Transfer to hot serving platter and scatter the pine nuts and chopped herbs (parsley or cilantro) over the whole affair and serve at once.

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