Hello! I was just working on a longer post, when I suddenly realized that I’ve missed Food or Thought! I’ve just barely been out of school for a week and already I don’t know what day it is.
Last Thursday I took advantage of not having practice to make dinner. My mom had picked up some halibut that morning, so I had to find something to do with that. I looked up halibut recipes online, and I decided on this one from Real Simple:
Avocado and Chickpea Salad with Halibut
Serves 4
Hands-On Time: 15 minutes; Total Time: 30 minutes
Ingredients
Four 4-ounce pieces halibut
kosher salt and black pepper
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons chopped fresh cilantro
8 cups mixed greens
One 15-ounce can chickpeas, rinsed
One avocado, sliced
One half small red onion, thinly sliced
Directions
Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.
Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes.*
Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces.
Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper.
Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.
Don’t worry, the wine is my parents’. 🙂
My dinner was a success! Even my picky-eater sister liked it, and she is normally pretty skeptical of fish. It was a light and summery meal, but it still filled you up with the fish and bean protein. We paired it with a nice baguette which I heated on the grill.
*I mostly followed the recipe. But instead of cooking the halibut in a pan, I grilled it: first rub some oil on the fish, then season it with the salt and pepper as explained in the recipe. Put it skin-down on a piece of foil and grill for about 10 minutes total, either flipping the halibut halfway through or just folding the foil over to creat a little oven around it. After grilling it, I didn’t put the fish in the fridge, but just put it on the salad warm. I also didn’t add cilantro to my salad, since my mom doesn’t like it.
Bells and Whistles 