Halibut with California Avocado and Sun-Dried Tomatoes

Halibut with California Avocado and Sun-Dried Tomatoes Recipe - A Flavorful American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Halibut with California Avocado and Sun-Dried Tomatoes recipe is a delicious and nutritious dish that is perfect for a special dinner or a weeknight meal. The combination of tender halibut, creamy avocado, and tangy sun-dried tomatoes creates a flavorful and satisfying meal that is sure to impress your family and friends.

History

This recipe combines the flavors of California avocados and sun-dried tomatoes to create a unique and delicious dish. Avocados have been cultivated in California since the early 20th century, and their creamy texture and rich flavor make them a popular ingredient in many dishes. Sun-dried tomatoes add a burst of umami flavor to the dish, and their chewy texture complements the tender halibut perfectly.

Ingredients

1 tbsp cornstarch
Ground pepper, to taste
1 tbsp lemon juice
1 tsp olive oil
4 small halibut steaks (0.75 inch thick, about 1 lb (454 g))
paprika
1 ripe medium california avocado, seeded, peeled and sliced
2 tbsp parsley
1 cup cooked rice (3 cups cooked)

How to prepare

To make the sauce, pour boiling water over the tomatoes and let them stand for 3 to 4 minutes. Drain and slice the tomatoes.
In a non-stick skillet, sauté the onion in sesame oil over medium heat for 3 to 5 minutes.
Combine 0.25 cup of the chicken broth with the cornstarch and set it aside.
Add the remaining chicken broth and tomatoes to the skillet.
Bring the mixture to a boil.
Reduce the heat and simmer, uncovered, until the onions and tomatoes are tender, about 5 to 8 minutes.
Stir in the cornstarch mixture and cook, stirring, until the sauce thickens.
Season with pepper to taste.
Remove from heat and set it aside.
Prepare the fish before finishing the sauce.
Combine the lemon juice and olive oil, then brush it on both sides of the fish.
Sprinkle the fish lightly with paprika.
Barbecue the fish on a grill or broil it 3 inches from the heat for 4 to 5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Keep the fish warm.
Reheat the sauce.
Add the avocado and parsley.
Heat it briefly.
Serve the sauce over the fish and rice.

Variations

You can substitute halibut with another type of white fish, such as cod or tilapia.
You can add capers or olives to the sauce for an extra burst of flavor.
You can serve the dish over quinoa or couscous instead of rice.

Cooking Tips & Tricks

Make sure to brush the fish with the lemon juice and olive oil mixture before cooking to keep it moist and flavorful.

- Be careful not to overcook the fish, as it can become dry and tough.

- The sauce can be made ahead of time and reheated before serving.

- Garnish the dish with fresh parsley for a pop of color and flavor.

Serving Suggestions

This dish can be served with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Barbecue the fish on a grill or broil it in the oven for a delicious smoky flavor.

- Sauté the onions in sesame oil for added depth of flavor in the sauce.

- Thicken the sauce with cornstarch for a silky texture.

Ingredient Substitutions

You can use cherry tomatoes or fresh tomatoes instead of sun-dried tomatoes.

- You can use cilantro or basil instead of parsley for a different flavor profile.

- You can use brown rice or quinoa instead of white rice.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

- The fish can be marinated in the lemon juice and olive oil mixture for up to 1 hour before cooking.

Presentation Ideas

Serve the dish on a bed of rice with the sauce drizzled over the top. - Garnish the dish with fresh parsley or chopped nuts for added texture and flavor. - Serve the dish in individual bowls for a more elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- You can also serve the dish with a light and refreshing salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 350 calories.

Carbohydrates

Each serving of this dish contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 15 grams of fats.

Proteins

Each serving of this dish contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and magnesium from the avocado and sun-dried tomatoes.

Alergens

This dish contains fish and tree nuts (avocado), so it may not be suitable for those with allergies to these ingredients.

Summary

This dish is a good source of protein, healthy fats, and vitamins and minerals. It is a nutritious and satisfying meal that is perfect for a balanced diet.

Summary

This Halibut with California Avocado and Sun-Dried Tomatoes recipe is a delicious and nutritious dish that is perfect for a special dinner or a weeknight meal. With a flavorful sauce, tender fish, and creamy avocado, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting that I never want to forget. It was a sunny day in California, the air was filled with the scent of blooming flowers and the sound of birds chirping in the trees. I was visiting a farmer's market in the heart of San Francisco, surrounded by vibrant colors and bustling crowds of people.

As I wandered through the market, my eyes were drawn to a stall overflowing with fresh, ripe California avocados. I couldn't resist buying a few to take home with me. As I continued on my way, I stumbled upon a booth selling sun-dried tomatoes, their deep red color glistening in the sunlight. I felt inspired by these two ingredients and decided to create a dish that combined the flavors of the avocado and tomatoes with a delicate halibut fillet.

I rushed home with my ingredients in tow, eager to start experimenting in the kitchen. I pulled out my trusty recipe book, filled with handwritten notes and clippings from magazines and newspapers. I flipped through the pages, searching for a recipe that would do justice to the fresh ingredients I had just purchased.

After some searching, I finally found a recipe that caught my eye. It was a simple yet elegant dish that highlighted the flavors of the avocado and sun-dried tomatoes while allowing the halibut to shine. I set to work in the kitchen, chopping and slicing, sautéing and grilling, until finally, my masterpiece was complete.

I plated the halibut with a generous dollop of creamy avocado salsa on top, garnished with a sprinkle of tangy sun-dried tomatoes. The colors of the dish were vibrant and inviting, the flavors a perfect balance of richness and freshness. I knew I had stumbled upon something special.

I sat down at the table to taste my creation, savoring each bite as if it were a precious jewel. The buttery texture of the halibut melted in my mouth, while the avocado salsa added a creamy richness that complemented the fish perfectly. The sun-dried tomatoes provided a burst of umami flavor that tied the dish together beautifully.

I couldn't wait to share this recipe with my family and friends. I invited them over for a dinner party, where I served my halibut with California avocado and sun-dried tomatoes as the main course. The dish was a hit, with everyone raving about the unique combination of flavors and textures.

As the evening drew to a close, my guests asked me for the recipe, eager to recreate the dish in their own kitchens. I happily shared the recipe with them, knowing that it would bring them as much joy and satisfaction as it had brought me.

And so, that is the story of how I stumbled upon the recipe for halibut with California avocado and sun-dried tomatoes. It was a serendipitous moment that led me to create a dish that has since become a beloved favorite in my repertoire of recipes. I am grateful for that sunny day in California, where the inspiration struck and the flavors of the dish came together in perfect harmony.