Au Jus Doing? – Halibut au Jus with Mushrooms

I’ve missed doing big fancy Sunday dinners at my place so when I had the time I decided it was time to put that tradition back in place!  Rob wanted fish so here’s what I chose!

2 tablespoons extra virgin olive oil

1 medium yellow onion, peeled and thinly sliced

2 large beefsteak tomatoes, coarsely chopped

2 large Portobello mushrooms, wiped clean, stemmed, dark gills scraped out, coarsely chopped

1 cup chicken stock

1/2 cup dry white wine

2 teaspoons died oregano leaves

Two 6- to 8-ounce skin on halibut fillets

Salt-free garlic powder

2 cups mesclun greens, loosely  packed and spun dry

2 cups baby arugula, loosely packed and spun dry

Chopped portobello mushroom

 

Heat the oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until browned.  Add the tomatoes and mushrooms and continue to cook, stirring occasionally, for 5 minutes, until the tomato has softened.

Pour in the chicken stock and wine and turn up the heat to medium-high until boiling.  Set aside a pinch of the oregano and add the rest.  Cover, reduce the heat to low and simmer for 10 minutes.

Pat the fish fillets dry with paper towels and season to taste with garlic powder.  Place the fillets, flesh side down, on top of the tomato mixture, cover and cook for 15 minutes.

Combine the mesclun and arugula and place equal portions onto each of two plates.  Place a fish fillet on top of each, followed by half of the sauce. Garnish with the reserved oregano.

IMG_2071If I had this to do again I’d probably add salt.  It was a little bland.  Or maybe I’m still getting used to the Paleo way of life.  But hearty and healthy!  Happy cooking!

 

 

Its a Keeper! – Steamed Fish in Lemon and Herbs

I didn’t used to eat fish at all so I’m always looking for interesting fish recipes since my skills in seafood aren’t honed.  I found this recipe in the Hungry for Change cookbook.  I was quite impressed with the finished product and Rob dubbed it a “keeper” which means he really enjoyed it 🙂

IMG_18072 7-ounce fillets of thick, firm, white, non-oily fish (I used halibut)

6 green onions, roots and dark green ends removed, sliced into 1-inch lengths

4 lemon slices

2 tablespoons coconut oil

2 teaspoons fish sauce

Pinch of sea salt per fillet

Handful of fresh cilantro, finely chopped

IMG_1808Preheat the oven to 230 degrees.

Cut a piece of parchment paper roughly 20 inches long.  Place one fish fillet in the center and top it with green onions, lemon slices, coconut oil, fish sauce, and salt.  Bring the long ends of the paper together and fold down securely several times, then twist the ends tightly and fold under the fish.  You should have a tightly wrapped packet of fish. Repeat with your second fillet.  Bake for 45 minutes or until just cooked.  The fish should flake easily, by this point.  Open the packet and serve immediately, with all of its cooking juices.

IMG_1809This is basically slow cooking a piece of fish in your oven.  It’s really tasty and easy too!  Happy cooking!