Sunday, November 15, 2009

Recipe Share Sunday

I love reading blogs with daily features... whether it's an "Outfit of the Day", "Wedding Wednesdays", or "Wonder Product Wednesdays".  As I add more blogs to my Google Reader, I've been trying to find a focus for mine.

I'm trying to stay away from a blog that is soley dedicated to just my life or something like fashion or celebrity gossip - which are my favs to follow.  I'll admit, while I think highly of my taste, I am no expert.  Instead, I decided I'll focus on all my favorite things, not just one.  So my posts will jump from fashion, to food, to travel, to pets, to home decorating, etc.  It's pretty relatable and hopefully won't bore any of my readers to pieces.

I don't want to set a daily schedule of topics, but I will start trying to keep up with a "Recipe Share Sunday" post.  I'll post some of my favorites (hopefully something I made during the previous week) and I'll try to post pictures of my own - and even make fun of my culinary art by comparing to a professional pic online.

This past Friday I made (for the second time) Halibut with Citrusy Tomatoes and Capers.  My amazing Aunt sent me this recipe last month from Real Simple, and surprisingly we had all the ingredients (even the Halibut!).  I use Frozen Halibut Fillets from Wegmans (they sell this at Whole Foods as well) and I serve it with 10 Minute Brown Rice and a green veggie.  It's so different, but is a great dish that I'll definitely make again and again.

(photo credit: Real Simple)
Ingredients
1 tablespoon plus 1 teaspoon olive oil

2 cloves garlic, sliced

1 pint grape tomatoes, cut in half

1/2 cup fresh orange juice

1/2 cup fresh flat-leaf parsley

2 tablespoons capers

kosher salt and black pepper

4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

Feel free to share a quick & easy recipe of your own in the comments section below!

1 comment:

  1. This looks amazing! Thanks so much for sharing!!

    ReplyDelete

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