Wednesday, July 24, 2013

Halibut With Provencal Currant-Olive Relish

Halibut With Provencal Currant-Olive Relish Recipe

I made this Provencal-inspired relish last week and couldn't stop thinking about it so here I go again. I whipped up another batch last night and my memory did serve me correctly - no I will take it a step further and say this aromatic, chunky relish may serve as one of the best partners for seafood. It doesn't matter what kind of fish - last week it was salmon, this week it was halibut. The point is that this relish, when paired with seafood, creates an intensely flavored dish. A healthy dose of fragrant garlic and oregano, sweet currants and honey, nutty olive oil and hint of that uniquely salty flavor that only anchovies can deliver. I think of it as a tapenade with a sweet twist. If you are a fan of Provencal cuisine, you will love this dish. And something else to love? The relish is made in seconds by throwing everything into a food processor. Easy. Fresh. Fast. My kind of recipe.

Halibut With Provencal Currant-Olive Relish

4 halibut fillets, 5 oz each
freshly ground black pepper
- and for the relish
1 c currants
3/4 c pitted Kalamata olives
5 large garlic cloves
4 anchovy fillets, rinsed and patted dry
2 T mild, good quality honey
1 t freshly ground black pepper
1/3 c oregano leaves
1/3 c olive oil

Heat oven to 400 degrees. 

Soak currants in warm water for 10 minutes. Drain.

Sprinkle fillets with pepper.  Place 4 large sheets of parchment paper on a work space and set a fillet in each. Pull up two opposite edges of a parchment sheet and fold them together and down in three 1/2 inch folds. Fold each end up and over to create an air tight pouch. You can fold and pinch or use staples to secure. Repeat with the other three parchment sheets. Place the pouches on a sheet pan and bake until the center of the fish is just cooked through - about 15 minutes. Remove from heat and open each pouch carefully as steam will emit.

While the fish is cooking, make the relish by pulsing all ingredients except olive oil in a food processor and puree coarsely. Add the olive oil and process for about 20 seconds.

To serve, spoon desired amount of relish on each plate. Top with halibut.

Excess relish may be stored in an air tight container in the refrigerator for up to 5 days.

Serves 4.

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Source: Relish from Dinner At The Authentic Cafe

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