Arti-choked Up

Halibut Roasted Red Pepper Puree 003

The magazine basket has been overflowing for a few months now.  What do you do with past issues?  Is there some sort of organizational trick that I've missed?  Though it's tempting, I don't think buying an additional or bigger basket is the answer.

In an effort to reduce the stack, I've been sorting through the food magazines. I do a few each sitting, so that it doesn't seem that I'm getting rid of too many too soon.  I flip through the pages, rip out the recipes I think we may try, file the recipes, and then throw the used magazine in the recycling bin.  In today's sort, I found inspiration for dinner.

An article on cleaning artichokes caught my eye.  I've not attempted this before and thought it was time, as artichokes were on sale this week.  It was quite a chore, and I only prepared two artichokes.  Did you know artichokes have thorns hidden inside?  Unknowingly, I pricked my self.  Ouch!  Maybe it gets quicker/easier with practice.  The end result was delicious, better than canned, but not so outstanding that I'll do it again.

The other inspiration came from Fine Cooking's April/May 2007 issue. (Yes, I've had this magazine for a year, and there's older ones too).  Sear-Roasted Halibut with Roasted Red Pepper Puree was a winner.  Husband gave it a thumb's up.  This recipe will definitely make it to the file.  Thinned out with a little more vinegar/oil the Roasted Red Pepper Puree could also double as an excellent salad dressing. 

Sear-Roasted Halibut with Roasted Red Pepper Puree
adapted from Fine Cooking Magazine

2 1/2 oz roasted re pepper (about 1/2 large jarred roasted pepper) (I made my own under the broiler)
2 T sherry vinegar
1/2 t. honey
1/2 medium clove garlic, peeled
1/4 c. plus 2 T EVOO
salt and pepper
4 6-7 oz cneter cut, skin-on halibut fillets
1 T thinly slice fresh chives or marjoram

375 degrees.  Combine red pepper, vinegar, and honey in a blender.  Process for a few seconds and then drop the garlic in.  With the blender still running, slowly pour in the 1/4 c. oil and process until the mixture is smooth, about 1 minute.  Scrape down sides of blender as necessary.  Season.

Set the fish skin side down on a plate and season.  Heat remaining 2 T oil in a large oven proof skillet over medium-high heat until shimmering.  Put the fish skin side up in the skillet, and cook until well browned, 3-5 minutes.  Flip the fish, turn off the heat, and transfer to the oven.  Roast until the fish is flaky, moist, and cooked through 5-7 minutes.  Transfe fish to dinner plates and spoon about 1 T. puree onto or around each piece.  Sprinkle with herbs and serve immediately.

Serves 4.