Potato Encrusted Halibut
Encrusting anything is hard. I usually end up with a decrusted, encrusted piece of chicken or fish every time I try this method of cooking, but this is a no fail recipe. At least, I got it right the first time, so I'm calling it a no fail recipe. I put the fish over a bed of wilted garlicky spinach and had a side of arugula salad with a lemon vinaigrette and a shaving of Parmesan. The potatoes turned out perfectly crispy, and the fish, perfectly flaky! Try it! Here's the recipe.
PS - I didn't use Yukon Gold, I just used a good ol' Russet. And I also don't have a mandolin, so I used a potato peeler to make thin slices.
Sunday, May 09, 2010
My new favorite veggie has to be the beautiful Swiss chard. Not only is it delicious, it's also tasty and healthy too! And damn it if its not one of the sexiest greens! Here's how I eat it.
Rinse and dry the chard and cut off the rough ends. Chop up about 2 slices of thick cut bacon (you can leave this part out if you're trying to watch your weight or don't do the pork thing). Add bacon to a large saute pan and cook until almost crisp (just use olive oil if you skip the bacon). Add in about 3 cloves of chopped garlic and a teaspoon of crushed red pepper. Once the garlic becomes soft add in the stems of the chard, cut into about 1 inch pieces. Stir the stems coating them with the bacon grease or olive oil and then add about 1 cup of chicken stock. Keep at a medium heat until the chicken stock reduces and stalks are tender, then add in the chard leaves, roughly chopped. Wilt the leaves as you would spinach and add salt and pepper to taste.
It's such a quick and tasty side dish! Your family will love you for it.