This entire menu is quick to shop for and easy to prepare, but has a few unexpected twists that elevate it to something beyond everyday fare. Olives and garlic give broccoli an Italian feel, which makes it the perfect pairing for halibut wrapped in prosciutto. Round out the meal with crusty, vinegar-tinged roasted potatoes and a quick coffee ice cream sundae with a velvety sour-cream ganache.
Fresh produce 2 lb. very small red potatoes (about 20) 1-1/2 lb. broccoli crowns 2 small red onions 1 medium and 2 large lemons 1 large or 2 medium bunches fresh sage 1 bunch fresh thyme 1 small bunch fresh oregano 1 clove garlic
Meat, fish & dairy Six 1-inch-thick skinless halibut fillets (About 6 oz. each) 6 thin slices imported prosciutto 1 stick unsalted butter 1/3 cup sour cream 1 qt. coffee ice cream
Other groceries 1/3 cup pitted Kalamata olives 6 oz. semisweet chocolate or chocolate chips 1/4 cup toffee chips (like Skor's English Toffee Bits) 2 Tbs. sliced almonds
Pantry staples 3/4 cup extra-virgin olive oil 3 Tbs. sherry vinegar 1/2 tsp. dried oregano 1/4 tsp. pure vanilla extract Kosher salt black peppercorns
1 hour ahead: Trim potatoes and onions, toss with seasonings and roast. Make sour cream ganache; keep warm. (Ganache can also be made early in the day and reheated). Wrap halibut with prosciutto and sage leaves
Twenty minutes before dinner: Remove potatoes from oven and keep warm Reduce oven heat and bake halibut. Steam broccoli. Make pan sauce for halibut. Make sauce for broccoli; toss and sprinkle with lemon zest. Spoon sauce over halibut and serve.
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