Thanks for stopping by at FixMyRecipe.com. I’m Chef Billy Parisi. And out next recipe goes to Justine of Austin, Texas. He submitted a recipe to us while he was overseas in the Air Force. First of all, I want to say thank you Justine and to all the Arm Forces for everything you all do for us. Secondly, his recipe was for Mediterranean Halibut. Now, he’d like the recipe but want to know if we could add a little kick and maybe a few more ingredients to it. Don’t worry Justine. We’re going to do just that.
Alright the first thing we’re going to do is get our pan nice and hot and then in the meantime, we’re going to season up our beautiful halibut with a little salt and pepper. Now that our pan is hot, we want to add our extra virgin olive oil. Once it’s smoky, you know it’s perfect temperature, let’s hit our halibut right one.
A cool trick to help you brown this halibut is add a little butter in. You’re going to notice it turns nice and brown and caramelized. Oh yeah, look at that. Oh, perfect golden brown. Alright, we just want to part cook this, just caramelize them on one side, give them a quick turn and let it sit there for a minute or so. We set our fish aside and then we’re simply going to make our stew which we’re going to put our fish back in and bake.
Alright, add our garlic, some beautiful white onions that we diced up. I like onions a lot so I’m going to add a little more than usual. And we’re just going to sauté that right off. Alright once our garlic is nice and brown, we’re going to add a few more ingredients, what you didn’t have but I think it’s going to enhance the flavor greatly.
We want to add some capers, and of course for that Mediterranean fill we want some kalamara and green olives. Be sure to take the pit out or you’re going to regret it. And Justine, you wanted a kick and we are going to do just that with these crushed red pepper flakes. Oh yeah, that’s just equal spice. And we’re going to cook this off a little bit further right on the burner.
What would Mediterranean cuisine be without a little Vino. You got to add white wine to this. Once our wine has died down, now we want to add in our tomatoes and fresh herbs. Justine, these are Mediterranean herbs indigenous to the area, fresh basil and fresh oregano.
Let’s put a little juice in there because we’d also do want to sort of poach the rest of this fish in the oven and some of this beautiful tomato juice, now fresh basil and fresh of course oregano. Now we’re going to put this back on the burner. Don’t forget you want to season our liquid too.
Justine let’s season up this beautiful Mediterranean stew that we’re going out with a little salt and pepper. Alright Justine, our tomatoes are nice and cooked off, and you can see our liquid is sort of expanding. Now is the time you want to put the hell of it back in. Put it on 400 degrees or so for maybe 10 minutes. We just further want to cook our halibut.
Our halibut has been in the oven for about 10 minutes. Let’s take it out, plate it up and get a kick. Hopefully it’s not too spicy for me to try.
Mmm, hooo, I don’t have much talent for spice. I may need a glass of milk when I eat this Justine. But I think you’re going to find the kick that you were looking for and definitely all the other ingredients enhance the flavor of this. Don’t forget. Add some olives. Add some pepper corns. Add some capers. Add wine. Whatever you want to do but don’t forget those crushed red pepper flakes. That’s all the heat that you want in your Mediterranean dish.
Justine thanks so much for writing in. Thanks for serving our country. While you’re here, why don’t you stick around and check out all our videos, but make sure you come back tomorrow and see our featured fix of the day.
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