Monthly Archives: July 2008

Vicky’s 30th birthday


Amazing meal at Fleur de Lys… Special occasion requires special places!

Chinese feast at home


Having an amazing Chinese dinner at home. Brandy Ho’s has an amazing online ordering service and excellent food. And they’re really polite and helpful. Great experience!

Amazing dinner at Hyde street bistro


I recommend this French bistro – especially the steak frites!

Seafood plateau at anchor and hope


Having a great seafood platter at anchor and hope in SF for our first anniversary!


Poached Halibut with vegetables


I love halibut – and even more so, poached halibut. Every time I’ve been in a restaurant with halibut on the menu, i would choose that dish. Just to get inspired.

On Saturday night, I’ve decided to try a recipe that combined some of the best things I’ve had. And some crazy little inventions. I have to say, it turned out great. I thought I would share it with all of you so you can take it, and improve it your way.

Ready? Let’s go!

The key thing for this dish is the preparation. You have to make sure you’re ready to cook. Here’s what you need (for 2 people):

– 6 carrots (thin, but no baby carrots!) – peeled.
– 1 avocado
– 8-10 cherry tomatoes (pick several colors)
– corn
– 1/2 red pepper, cut thinly lengthwise.
– 10 french green beans
– 2 spring onions
– dill
– 2 halibut filets, sprinkled with salt and pepper, and pat lightly with some flour.

The corn is actually very important. You have to remove kernels from the cobb. You can look at how it’s done here, but you basically have to cut vertically on the 4 sides of the cobb. Do not worry if you cut through some of the kernels.

Prepare a pan with enough olive oil to cover the halibut. Put the pan on high heat and make sure the oil becomes very hot. When very hot, remove from the heat. In the meantime, heat some butter in a pan, and brown the halibut (don’t cook it, just brown it!). Once brown, put the halibut in the oil (which has been removed from the heat) – it should have some bubbles coming, but not frying bubbles!). Let in the oil for 20 minutes. If the oil becomes too cold, put back on some very low heat.

Blanch the beens, the corn and the carrots (separately). The corn will need a bit more time, but the beens and the carrots should go in boiling water for 1 minute max. 5 minutes before the fish is ready, heat some butter in a pan, and throw the vegetables all together: corn, onions, beens, red pepper, carrots. Brown for 2-3 minutes.

Remove the fish from the oil, pat dry, and put in the center of the plate. Put the vegetables around it. Add the avocado and the tomatoes on the plate (you should sprinkle those with some salt, pepper and could add some olive oil on it). Sprinkle the fish with some dill. Add salt and pepper if needed.

Done! Enjoy!

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