Skip to main content

Halibut agli Agrumi

By

I originally decided on this dish for an upcoming #ItalianFWT event. In July we're pairing and sharing with Chiaretto. So, I went searching for traditional dishes from the same region. I came up with Trota agli Agrumi, or trout with citrus. It's common in the Lake Garda area where trout is plentiful.

Well, trout isn't that common where I am, but I had received the opportunity to purchase an entire halibut though our CSF (community-supported fishery), Real Good Fish. I figured that halibut cooked this way would be fantastic. But, first, I had to fillet the whole fish. I mentioned it to Jake and came home to the fish cleaned and filleted.

Did you take any photos of the process for my post? I asked. I got a blank stare in return. I'm writing about this for a post...did the boys take any photos of you filleting the fish? Any photos at all?!

"I'm not a food blogger," he responded.

But I am! I almost wailed.

"Sorry," he said, "maybe next time." But he was unconvincing and I knew I would just have to live without the photos. Darn.

Ingredients serves 4

  • two halibut fillets (mine were just over 1 pound each)
  • an assortment of citrus for roasting, squeezing, and serving (I used a mixture of organic lemons, blood oranges, grapefruits, and mandarins)
  • freshly ground salt
  • freshly ground pepper
  • fennel pollen, optional
  • Also needed: olive oil, parchment paper

Procedure

Preheat oven to 450 degrees F. 

Thinly slice citrus and arrange them on a parchment-lined baking sheet. Place fish on top of the citrus and sprinkle with salt, pepper, and fennel pollen, if using.


Arrange smaller segments of citrus on top of the fish. Squeeze citrus juice over the fish, then drizzle with olive oil. Place in the oven and bake until just opaque, these took approximately 10 minutes.


If citrus slices have not browned or singed, place the pan under broiler for a minute. Serve drizzled with more olive oil and another squeeze of citrus.


I served this with a fennel slaw and some Chiaretto. You'll see pairing notes for that match soon. Cin cin.
Labels:

Comments

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more