Wednesday, January 20, 2010
A16: Food+Wine by Nate Appleman and Shelley Lindgren
Since our spur-of-the-moment plan to go to Rome materialized, my husband has had all Italian cookbooks in our kitchen on the counter (and there are about a dozen excellent options). As a result, food has been pretty amazing at our house. Marcella Hazan, Mario Batali, and Susan Hermann Loomis continue to be impressive. The cookbook that is quickly rising to the top of the new entries into our cookbook collection is the IACP and James Beard award winning cookbook A16: Food+Wine. We had some halibut from an Alaskan trip that was sublime.
Braised Halibut with Pistachios, Preserved Meyer Lemon, and Capers
2 1/2 pounds halibut fillets each about 1 1/2" thick
1 cup pistachios, lightly toasted
1 tablespoon capers
2 wedges preserved Meyer lemon minced
1/4 teaspoon dried chili flakes
1/2 cup extra virgin olive oil, plus more for finishing
2c. flat-leaf parsley
1 fresh lemon, cut into wedges
Season the fish evenly with salt.
Cover and refrigerate for at least 1 hour or up to 4 hours. About 30 minutes before serving, remove the fish from the refrigerator and bring to room temperature. Preheat the oven to 400.
Combine the pistachios, capers, preserved lemon, and chili flakes in a food processor or a mortar. Pulse a few times or crush with a pestle until coarsely blended. With the processor running, drizzle in the olive oil, or drizzle in the olive oil as you crush the ingredients with the pestle. Add the parsley and pulse a few more times. Place the fish in a baking pan and spread mixture evenly. Add enough water to the pan - about 1/2 cup - to come halfway up the sides of the fish, and transfer to the oven. Braise the fish for about 20 minutes or until firm and just cooked through.