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July
Things from the Water - Baked Halibut
Halibut is a really good fish with a really light
flavor. Because of that, a little too much
seasoning will wipe out what little flavor it has.
If you are a spice Nazi, you might as well just use
a piece of soggy bread and call that the fish. From
counter to plate, this dish will take you ½
hour so plan accordingly. Another thing, this stuff
may have bones. I am talking about those little
teeny ones that you can almost chew through. See if
you can get fillets when you buy this fish.
Ingredients
1. 1 lb of halibut (Fillet is preferable)
2. 1/3 cup of Italian breadcrumbs
3. 1 Tbsp of Old Bay Seasoning
4. ¼ cup of margarine
Directions
Crank that oven up to 450º so it heats
while you prep. Now take your fish and cut into
pieces that are a decent serving size. Be aware
that you are cooking for a date, so the size is
going to have to be close to those undersize pieces
that you get in restaurants. Mix the Old Bay
Seasoning and the breadcrumbs together in a bowl
that is somewhat flat on the bottom and big enough
for you to rest each fish piece in.
Put the butter on a flat dish that is a hair
wider than the fish pieces and then melt it in the
microwave. While it is melting, take your Pyrex and
spray it with Pam non-stick stuff. When the butter
is ready, put everything on the counter in a line
in this order.
1. Fish
2. Butter
3. Breadcrumb mixture
4. Pyrex
Dip the fish in the butter and get both sides of
it coated. Rest it in the breadcrumbs and keep
flipping it until both sides are really coated
well. Then rest it in the Pyrex dish. Do the same
to the next piece and then put the Pyrex with the
fish in the oven. For every inch of thickness you
have on the fish, let it go for 18 minutes. Check
it frequently to be sure that when you split open
the inside of the fillets, it is a flat white color
and the meat is flaky.
Serving
This stuff is set to go straight from the Pyrex
dish and to the plate. Use a spatula because the
fillets will fall apart easily and putting a nice
fillet in front of your date is so much nicer than
a pile of fish rubble. Also, for a garnish, go
ahead and give her a nice little lemon wedge for
color.
©2008, by Ron
DesMarais
Related Books
Ron
DesMarais started life in Charlottesville, VA and
has lived in several parts of the United States.
When people hear the number of times he has moved,
the question invariably arises as to whether or not
he was an ‘Army Brat.’ There is only a
half-truth there and that is found by dropping
‘Army’; unless, you consider ‘Army
of Darkness.’ After moving with his parents
for several years, Ron continued his nomadic ways,
which were spurred by his mother’s finding out
where he currently lived. In the process of
changing dwellings and never getting rental
deposits back (which he claims were never his
fault), Ron’s financial status required that
he start cooking for himself, as he could not
afford eating out. This resulted in his quickly
getting bored with Top Ramen and deciding to get
creative in the kitchen. Soon, a list of recipes
with a limited number of inexpensive ingredients
started coming together. What really bolstered the
creation of his book Cavemen
in the Kitchen, and the
writing of it as not just a cookbook but a
‘dating aid’ as well was when Ron ended
up at a date’s house after a financially
draining evening out. As both were hungry but Ron
too broke and both too tired to go out somewhere,
Ron dug through her cabinets, found some items to
work with and based on a recipe he had created
earlier, he created a meal for both. She loved it
and the results of the meal were amazing in ways
those under 18 should not hear about. From that
point, dates for Ron consisted of cooking dinner,
either at his house or the date’s house, and
afterwards, either watching a video or doing
something else. Click here
to order a copy of the book (Contains adult
content.)
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