Halibut with two sauces

Since we’ve moved to St. Louis we haven’t visited nearly as many restaurants as I would like. The problem is 3 fold.

1. We’re busy. Summer, especially before the dreaded heat of August, is notoriously busy for wedding photographers.
2. Our whole lives have changed thanks to the move. I used to work in downtown Kansas City and had a good coworker friend who also loved to try new food. So we’d explore the KC restaurant scene via the much cheaper lunch menus. I could still probably tell you every decent restaurant in that city. Now, I work in the burbs… by the airport… (i.e. a culinary wasteland). I’m saving money on lunch, but I’m not exactly branching out.

And perhaps the biggest reason
3. In the words of Hubster, “I’m a victim of my own success.” It’s hard to argue when I can whip up a dish like this at home. We can open a bottle of nice wine that would be triple or quadruple the price at a restaurant. And we I avoid the tempation of dessert or make something that’s at least somewhat healthy.

So do you think he’ll notice if I start burning things on purpose? All I’m saying is a girl could be taken out once in a while (like for that anniversary we had a few months ago and kind of ignored… or the one last year that suffered the same fate… )

Seriously though, I can’t blame him. I love being able to turn out impressive meals at home. This one will knock the socks off your significant other. Don’t tell them about, just make it one night for a special occassion. Or if you’re inclined to prep things on the weekend, it would be a snap to make one week night. Just make the romesco sauce and tapenade ahead of time. Skip the marinade and roast the fish when you get home from work. Viola! Welcome to Chez (insert your last name)!



Halibut with Two Sauces
Adapted from Cooking Light’s Halibut with Romesco Sauce and Olive Relish

Romesco sauce:
1 red bell pepper
1 large tomato
2 garlic cloves
1 ½ Tbsp sliced almonds
3 Tbsp water
1 Tbsp white wine vinegar
1 ½ tsp low-sodium soy sauce
¼ tsp sugar
¼ tsp freshly ground black pepper
⅛ tsp ground red pepper

Olive tapenade:
½ cup black olives
2 garlic cloves
3 Tbsp flat-leaf parsley
1 ½ Tbsp capers
1 Tbsp balsamic vinegar
½ tsp dried oregano
¼ tsp freshly ground black pepper 

2 garlic cloves
1 medium shallot
1 lemon
¼ cup dry white wine
½ tsp crushed red pepper
½ tsp freshly ground black pepper
2 6oz halibut fillets
Cooking spray

Preheat broiler. Cover a baking sheet in foil. Cut sides off bell pepper and discard stem and seeds. Quarter tomato and remove seeds. Broil pepper and tomato, skin side up, until skins blacken. Rotate the pieces as necessary to get a good char on all of them. Place the pieces in a dish and cover. Let stand for 15 minutes. Discard foil.

Meanwhile, make the marinade for fish. Mince garlic and shallot. (While you’re at it, you could mince the other 4 cloves of garlic needed for this recipe.) Place in a small bowl. Zest lemon to get about 1 tablespoon of zest. Add to bowl. Juice lemon and add 2 tablespoons to bowl. Add white wine and pepper; whisk mixture to combine. Place halibut in a shallow dish and coat with marinade. Refrigerate for around 30 minutes.

While fish marinades, make the tapenade. Mince olives and garlic; chop parsley. Place in a small bowl. Add capers, vinegar, oregano and pepper. Stir to combine. Store in the fridge.

Make the romesco sauce. Peel the pepper and tomato and discard the peel. Place the pepper and tomato in a food processor. Mince garlic (if you haven’t already) and place in the food processor with remaining romesco ingredients. Process until smooth.

Heat oven to 400 degrees. Coat the baking sheet with cooking spray. Place fillets on baking sheet and discard remaining marinade. Season fillets with salt. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Plate romesco sauce. Top with fillets and tapenade.

Serve with: Caesar salad and artisan bread (wrap in foil and warm in the oven while the fish bakes)

P.S. I must have been so caught up in making this dish that I really didn’t take that many pictures. Sorry about that!

P.P.S I just realized I keep making fish on the weekends. It must be a summer thing… or I just like fish and think it’s nice to eat. Either way I’ll try to give you some chicken, beef or pork weekend meals soon.

Anna - August 25, 2011 - 7:35 pm

I just bookmarked your site! the recipes and the pictures make it look very approachable.

thanks for posting!!


hhawes - August 25, 2011 - 10:53 pm

Thanks! Those are great compliments :)

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