Though it's not our ‘American way’, I much prefer a nice lunch as opposed to dinner. Hugh and I set forth on this inaugural blog endeavor, with a protein and veggie packed meal in mind.
White fish is such a wonderful canvas for flavor options. And the beauty of this combination is that ingredients such as these, can typically be found year round. We’ll attribute this entry to a fusion of California/Hispanic flavors.
The toaster oven is the wonder poodle of all cooking devices. Less hassle, quick cooking time and close heat so you get a bit of crispyness. We didn't grow up with one in our house, which is possibly why I now find them so remarkable.
This recipe may require a bit of chopping, but it is far from complicated. Just double or triple it for a dinner party, the slaw can be done a day ahead and will save wonderfully.
Spiced Halibut on Fennel Grapefruit Slaw // Serves 4
4 6oz. Pieces of Fresh Halibut (or white fish of choice)
2 Large Fennel Bulbs
6 Green Onion, finely chopped at a slant
2 Medium Grapefruit
1 Cup Fresh Chopped Cilantro
2 tbsp. Olive Oil
Half of a lime
1 tsp. ‘The Zip’ Spice blend by the Spice Hunter**
2 tsp Salt
Ground Pepper
3/4 Cup Toasted Pepitas
1 Avocado, cut in slivers
** Any spicy herb mix with do, every brand makes one. Or just plain chili powder works fine, it is a blend anyways.
Oven to 425
- Working in a large mixing bowl for the slaw. Cut fennel bulbs in half length wise and slice thin, discarding the touch end. Zest both grapefruits with a fine grater or micro plane. Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over the mixing bowl, so the juices fall in as well.
- Add cilantro, green onions, olive oil, 1 tsp. of the salt and a few generous grinds of the pepper. Mix well to incorporate all flavors.
- Pat fish filets dry and poke a few holes in them with a fork. In a small baking dish, sprinkle the fish with the juice of the lime, salt, pepper and your spice blend of choice. Rub it around with your fingers so it gets into the fish flesh. Vivid, aren’t I?
- Put the baking sheet on the top rack of the oven and bake the fish for about 12 minutes (you need to watch it as each oven size will cook at different speeds, DO NOT overcook). Take it out just as fish is firm to the touch. Let it sit for a few minutes.
- On each plate, put a heaping amount of the slaw, a handful of toasted pepitas, the fish, and avocado slivers on top. Always building up my friends.
Enjoy with a side of brown rice or some warm tortillas.