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
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.