Reenie Cooks (reeniecooks) wrote,
Reenie Cooks

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Morroccan fusion halibut

Pile of Papadam
Pile of Papadam
1. Buy papadam at Indian grocery store
2. Heat 1-inch of oil in a large skillet until hot but not smoking
3. Fry one at a time, for about 15-20 seconds, turning once using tongs
4. Drain on a paper towel
5. Serve with dipping sauce

Whenever I go to Costco, I buy the big halibut fillets, then cut them into 4 pieces, freeze them, then defrost them for an easy, week-night din din. The problem is I'm really beginning to get sick of halibut...So I was very sad to think that there were two lone fillets of it, defrosted in our fridge, ready to be cooked for dinner. The rest of the fridge was pretty barren. Kev and I both wanted to eat Chinese take-out and thought of giving the halibut to Babar, our gourmet greyhound...

The idea of a morroccan-styled halibut actually motivated us to start cooking (we finally ate around 9:45pm - such a bad habit!) and we're pretty excited about the results of our concoction. Firstly, we started with some pappaddam and chana dal (yummy little fried lentils with spices) -- yeah, we know it's Indian!

Then, we decided to do the halibut wrapped in frozen pastry crust (next time, use phyllo dough) with a Morroccan-spiced filling of sauted spinach, shallots, raw sliced alomonds, spices (curry, cinnamon, turmeric, cumin, coriander), chopped dates and some white wine. It was really really good and I'm just dying of excitement to use this filling in other ways with the pastry dough. We cooked our little halibut bundles at 400 for 20 minutes and the fish was cooked just perfectly!
Tags: fish
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