Alright, let’s talk about something I tried in my kitchen the other day – halibut side dishes. I picked up some halibut ’cause it’s low in fat and high in protein, and I was thinkin’, “What the heck am I gonna serve with this?”
So, I started rummaging through my pantry and fridge. I knew that halibut goes well with simple flavors like lemon, garlic, and herbs. I found some lemons, a head of garlic, and a bunch of fresh parsley and dill in my fridge. I also know that fresh green veggies are a safe choice, and I spotted some asparagus and zucchini, bingo!
First, I prepared the halibut. I love the mild, sweet flavor of it, some say it is kinda like crab or lobster. It’s super versatile, you can bake it, grill it, sear it, whatever you fancy. This time, I decided to sear it. High heat, get a nice sear on both sides. It doesn’t take long, just a few minutes. I made a small cut in the center, it is opaque, that means it is done.
While the halibut was resting, I got started on the sides. I remembered reading somewhere that in Italy, they often serve fish with pasta. So, I thought, why not? I boiled some pasta, and while that was going, I whipped up a quick feta cheese sauce. It is simple, just crumble some feta, mix it with a bit of milk, and heat it up until it’s all melty and nice.
- Boil the pasta until al dente.
- Crumble feta cheese into a saucepan.
- Add a splash of milk to the feta.
- Heat over low heat, stirring until the cheese is melted and smooth.
For the veggies, I went with the asparagus and zucchini. I tossed them in a bit of olive oil, salt, and pepper, and roasted them in the oven until they were tender-crisp. And guess what? I also made an Autumn Harvest Salad with some leftover greens and a homemade orange vinaigrette. It’s just a mix of greens, some roasted nuts, dried cranberries, and a dressing made from orange juice, olive oil, and a bit of honey.
- Preheat oven to 400°F (200°C).
- Toss asparagus and zucchini with olive oil, salt, and pepper.
- Roast for 15-20 minutes, or until tender-crisp.
- Mix salad greens, roasted nuts, and dried cranberries.
- Whisk together orange juice, olive oil, and honey for the vinaigrette.
So, there you have it, a complete meal with seared halibut. I plated everything up, drizzled the pasta with the feta sauce, squeezed some lemon over the halibut, and served it with the roasted veggies and the salad. It turned out pretty darn good, if I may say so myself. The mild halibut was perfectly complemented by the tangy feta pasta, the crisp veggies, and the refreshing salad.
This whole cooking experiment reminded me that sometimes, the best meals are the ones you just throw together with what you have. Don’t be afraid to get creative in the kitchen, folks! It’s all about experimenting and finding what works for you. And hey, if you end up with a delicious meal like I did, that’s just a bonus!
