dgmodel Posted September 5 Report Share Posted September 5 1/2 cup fresh lemon juice2 teaspoons Dijon mustard3/4 cup extra-virgin olive oil1 cup cherry tomatoes, quartered2/3 cup Kalamata or other brine-cured black olives, pitted and halved2 tablespoons drained capers, rinsedSalt and freshly ground black pepper1 (2 pounds) halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 piecesPreheat 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 fine1 cup chopped onion2 large garlic cloves, minced2 tablespoons olive oil1 cup finely diced red bell pepper1 cup finely diced green bell pepper1/2 teaspoon dried oregano, crumbled2 teaspoons wine vinegar2 tablespoons freshly grated ParmesanSalt and freshly ground black pepper24 cherrystone clams, shucked and the bottom shells reservedCoarse salt, for filling the pan and platterIn 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... Quote Link to comment Share on other sites More sharing options...
georgym Posted September 5 Report Share Posted September 5 I'll be over in 10 minutes PS... wear those sandals i love so much Quote Link to comment Share on other sites More sharing options...
dgmodel Posted September 5 Author Report Share Posted September 5 Quote Link to comment Share on other sites More sharing options...
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