Thursday, April 21, 2011

Lent -- Halibut with Baby Artichokes and Potatoes

2 lemons, 1 cut in half
3 T. olive oil
1 t. salt
1 t. dried oregano
1/2 t. coarsely ground black pepper
1 1/2 lbs. small red potatoes, cut into 1-in. chunks
1 jumbo onion ( 1 lb) cut into 8 wedges
12 baby artichokes ( 1 1/2 lbs.)
4 halibut or cod steaks, 1-in., thick ( 6 oz. ea.)
lemon wedges

1. Preheat oven to 450 degrees. From whole lemon, grate 1 T. peel and squeeze 1 T. juice. In small bowl, combine lemon peel and juice with oil, salt, oregano, and pepper. In a large bowl, toss potatoes and onion with 1 T. lemon mixture to coat well. Place potato mixture in 15 1/2 " by 10 1/2 " jelly-roll pan and roast for 25 minutes.
2. Meanwhile trim baby artichokes. Bend back outer green leaves and snap off at base until remaining leaves are green on top and yellow on bottom. Cut off stems level with bottom of artichoke. Cut off top half of each artichoke and discard. Rub cut surfaces with lemon half to prevent discoloration. Cut each artichoke lengthwise in half.
3. In 3-qt. saucepan, heat 4 c. water to boiling over high heat. Add artichokes and cook until fork-tender, 6-8 minutes; drain. Toss artichokes with 2 T. lemon mixture.
4. Remove pan with potato mixture from oven; add artichokes and toss well. Arrange fish on top of vegetables; brush with remaining lemon mixture. Return pan to oven and roast until fish turns opaque throughout and potatoes are fork-tender and lightly browned, about 15 minutes longer.
4. Transfer fish and vegetables to platter. Serve with lemon wedges.

YIELD: 4 servings

If you like this blog, please look for my other blogs:<"">Thyme for Herbs

Thursday, April 14, 2011

Lent -- Glorified Tuna Sandwich

1/4 white onion, thinly sliced
1/8 small red onion, thinly sliced
2 T. extra-virgin olive oil
1 T. red wine vinegar
1/4 t. salt
black pepper to taste
1 (6 oz.) can tuna in olive oil
lemon juice & red wine vinegar to taste
2 kaiser rolls
lettuce leaves
8 tomato slices
1 egg, hard-boiled
Nicoise olives (opt.)

1. Combine onions with olive oil, 1 T. red wine vinegar, salt and pepper in a bowl, marinate for 5 minutes
2. Mix in tuna, including the oil. Season with lemon juice, more red wine vinegar, salt and pepper to taste.
3. Cut kaiser rolls in half crosswise; place lettuce leaves on bottom half. Top each with 4 tomato slices, half the tuna mixture, and 3 slices hard boiled egg. Add Nicoise olives, if desired.

If you like this blog, please look for my other blogs:<"">Thyme for Herbs

Thursday, April 7, 2011

Lent -- Grilled Shrimp and Ripe Olives

12 bamboo skewers
2 doz. California ripe olives, whole, pitted
2 doz. medium shrimp, peeled and deveined, tail-on
1 doz. cherry tomatoes
3/4 c. reduced-fat mayonnaise
2 T. Dijon mustard
1 1/2 T. lemon juice
1 T. capers, chopped
1 t. minced garlic
1/4 c. chopped basil
black pepper, coarsely ground

1. Soak 12 (8-in) bamboo skewers in warm water for 15 minutes. String each skewer with a ripe olive, shrimp, cherry tomato, shrimp, and ripe olive. Place full skewers in a shallow baking dish, cover with plastic wrap and set aside.

2. Whisk mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 c. of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce. Preheat grill to medium.

3. Unwrap skewers and brush both sides with dressing. Grill for 2-3 minutes on each side until shrimp are pink and tomatoes are slightly charred. Transfer cooked skewers to a clean plate and serve with reserved caper-basil dipping sauce.

YIELD: 6 servings

If you like this blog, please look for my other blogs:<"">Thyme for Herbs