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1/2 cup fresh lemon juice

2 teaspoons Dijon mustard

3/4 cup extra-virgin olive oil

1 cup cherry tomatoes, quartered

2/3 cup Kalamata or other brine-cured black olives, pitted and halved

2 tablespoons drained capers, rinsed

Salt and freshly ground black pepper

1 (2 pounds) halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces

Preheat oven to 400 degrees F.

Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.

Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer. Pour the vinaigrette over fish.

Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.

along with:

8 slices bacon, chopped fine

1 cup chopped onion

2 large garlic cloves, minced

2 tablespoons olive oil

1 cup finely diced red bell pepper

1 cup finely diced green bell pepper

1/2 teaspoon dried oregano, crumbled

2 teaspoons wine vinegar

2 tablespoons freshly grated Parmesan

Salt and freshly ground black pepper

24 cherrystone clams, shucked and the bottom shells reserved

Coarse salt, for filling the pan and platter

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400 degree oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

and wash it all down with Sauvignon Blanc...

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