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Steve: Have you ever used other olives in the Halibut with Potatoes and Olives?
- Thread starter Marg CDN
- Start date
steve2-in-la
Well-known member
I've always used Kalamatas, they have a unique flavor I really like but I'm sure others would work.
They did. The green Spanish were just fine. This may be because anything with potatoes
works for me.
I don't know why my visual memory saw green olives in this. Strange.
I'm going to change this a bit next time. This is the 3rd time I've made this. I used haddock and the fish was fine, but I would have liked some of the marinade over the fish. I wil also put the fish in a bit later than the potatoes. They are good crispy but need the extra time.
Thank you Steve. Always looking for ways to try to enjoy fish.
works for me.
I don't know why my visual memory saw green olives in this. Strange.
I'm going to change this a bit next time. This is the 3rd time I've made this. I used haddock and the fish was fine, but I would have liked some of the marinade over the fish. I wil also put the fish in a bit later than the potatoes. They are good crispy but need the extra time.
Thank you Steve. Always looking for ways to try to enjoy fish.
steve2-in-la
Well-known member
Marg, in that case try this one: REC: Miso-Glazed Sea Bass and this, REC: Seafood Stew
Miso-Glazed Sea Bass
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4
=@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@=
Seafood Stew with Tomatoes and Fresh Herbs
6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 ½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE
1 ½ lb HALIBUT FILLETS, cut into 1” pieces
1 ½ lb UNCOOKED LARGE SHRIMP, peeled, deveined
1 ½ lbs MUSSELS, scrubbed, debearded
1 ½ lbs SMALL CLAMS, scrubbed
½ lb thinly sliced CHORIZO, LINGUICA or ANDOUILLE (optional)
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON
Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes. Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil.
Reduce heat to medium; simmer until slightly thickened, about 15 minutes. Add halibut, shrimp, mussels, clams, optional sausage, half of parsley and tarragon.
Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes. Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.
Miso-Glazed Sea Bass
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4
=@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@=
Seafood Stew with Tomatoes and Fresh Herbs
6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 ½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE
1 ½ lb HALIBUT FILLETS, cut into 1” pieces
1 ½ lb UNCOOKED LARGE SHRIMP, peeled, deveined
1 ½ lbs MUSSELS, scrubbed, debearded
1 ½ lbs SMALL CLAMS, scrubbed
½ lb thinly sliced CHORIZO, LINGUICA or ANDOUILLE (optional)
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON
Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes. Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil.
Reduce heat to medium; simmer until slightly thickened, about 15 minutes. Add halibut, shrimp, mussels, clams, optional sausage, half of parsley and tarragon.
Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes. Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.
oooooooooooooooh. That looks good. And that looks good. I will sub something for the
sea bass, although I do love it. And will save the second one for winter. That's the season we have to endure in the northern climes but which gives us good reason to get out the big stew pots.
sea bass, although I do love it. And will save the second one for winter. That's the season we have to endure in the northern climes but which gives us good reason to get out the big stew pots.