This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a perfect “feels like 40˚C” dinner this past week. Dorie says she uses the mairnade year-round on whatever fish is freshest but that she likes it particularly on halibut in the winter. Well, our weather couldn’t have been further from the winter this week but it was a wonderfully serendipitous recipe choice anyway.
I did use halibut as I am easily able to get wonderful fish and seafood in our weekly organic delivery (or up the street at the fishmonger) and it’s one of the few fishes that I don’t mind – because it doesn’t taste particularly fishy (I KNOW, I’m STILL *that* person!). The treatment it gets here from the marinade is spectacular and well worth the effort. Yeah, it IS a little bit of a fussy recipe for “everyday” (unless like me, right now you happen to be at home all day and have time to do steps of recipes in between other tasks) simply because it requires a lot of ingredients that you might not have on hand for a quick weeknight meal (and a little bit of timing!).
First you make the marinade for the fish: lemon zest and juice, orange zest and juice, olive oil, scallions, jalapeño, salt, sugar and a pinch of cayenne pepper. The fish sits in this for up to 4 hours (or a minimum of 1 hour). When you’re ready to cook it, you drain off the marinade and bring it to a boil while you cook the fish. You use the reheated marinade as a drizzle-over sauce (it’s SO GOOD!).
The salsa (which Dorie describes as being optional but then suggests that it’s not really – and she’s right!) uses bell peppers, mango, tomatoes, basil, mint, cilantro, red onion, olive oil, salt, pepper and lemon juice. I made this just before I served the fish but you can make it in advance (no more than a couple of hours) and I bet the flavours would be even more pronounced. This was the star of the show (the fish was excellent but I could have eaten a bowlful of this!). Again, a lot of ingredients, and a bit fiddly (also, having a mango that’s *just right* is sometimes a challenge!) but so worth it! I kept wondering about avocado in this too…. Next time!
We served this on plain steamed rice, with loads of the reheated marinade, and it was SO GOOD. Definitely a recipe I’ll be reaching for again and again (and I wonder what it would be like with chicken?).
Get the recipe for Dorie Greenspan’s Citrus-Marinated Halibut with Mango Salsa on page 180 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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