Lemon Curd Halibut
Julie | June 18, 2011
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
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Feeling Cheeky
Julie | May 20, 2011
A nicely balanced meal if I do say so myself: almond-crusted halibut cheeks with orange beurre blanc, broccoli, and sweet potato puree with coconut milk and almond butter.
Brava
Julie | February 10, 2011
Almond-crusted halibut and patatas bravas over a quick romesco sauce—the whole meal was good, but the potatoes were revelatory.
Squish, Part Two
Julie | October 31, 2010
My first encounter with the red kuri, a mild, firm-fleshed winter squash that translated nicely into both a creamy risotto and a pile of “pumpkin” pancakes. Happy Halloween!
Halibut Hi-jinx
Julie | May 28, 2010
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
Packaged with Care
Julie | June 25, 2009
A summery recipe for zucchini-wrapped halibut with dill and a white wine-butter sauce.
Halibut Romesco
Julie | June 6, 2009
Halibut fillets are served with a romesco sauce with ancho and almonds; the leftovers are transformed into fishcakes with romesco-scented aioli.
Crusty
Julie | May 1, 2009
Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.
Halibut au Court Bouillion
Julie | July 7, 2008
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
Cooking on the DL
Julie | October 5, 2007
Recipes cooked in the wake of a car accident: halibut with a walnut crust, penne with arugula pesto, and roast beef with skillet-roasted Brussels sprouts.
