Time for something different tonight. No sausages, no chili:) I made Parmesan-Crusted Halibut & Brown Butter Beans. You will notice that both recipes came from Cuisine at Home. Ben and I have received subscriptions to this magazine a couple times and love it. The dishes are practical with great tips. And, the flavor is usually really good...not bland at all. I've made the Halibut before. It is super simple to put together and the taste is FANTASTIC! Definitely a dish you could serve to company. I didn't have a lemon on hand tonight, so I made it without the lemon zest. It was still delicious, so don't fret if you don't have that ingredient.
The Brown Butter Beans recipe was new for me. I didn't weigh the beans when I purchased them, so it is very likely that I had fewer beans than the recipe called for. Regardless, it was a super tasty way to fix them up. I really like that the beans boiled in the same pan that the sauce was made in. It is far better to clean one pan than two:)
PARMESAN-CRUSTED HALIBUT (from Cuisine at Home magazine)
1/4 cup panko bread crumbs
2 Tbsp. grated Parmesan cheese
Minced zest of 1/2 a lemon
Salt & pepper to taste
4 tsp. purchased pesto, divided
2 halibut fillets, 1-inch think (4 oz. each)
Preheat oven to 450°; coat a baking sheet with nonstick spray.
Combine panko, Parmesan, lemon zest, salt, and pepper in a bowl.
Spread 2 tsp. pesto on 1 side of each halibut fillet and arrange on the prepared baking sheet. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerate until ready to roast.
Cook fish until crumbs are golden and flesh flakes easily with a fork, 10-12 minutes depending on the thickness of the fillets.
BROWN BUTTER BEANS (from Cuisine at Home Weeknight Menus)
Makes 4 cups
Total time: 15 minutes
The Brown Butter Beans recipe was new for me. I didn't weigh the beans when I purchased them, so it is very likely that I had fewer beans than the recipe called for. Regardless, it was a super tasty way to fix them up. I really like that the beans boiled in the same pan that the sauce was made in. It is far better to clean one pan than two:)
PARMESAN-CRUSTED HALIBUT (from Cuisine at Home magazine)
1/4 cup panko bread crumbs
2 Tbsp. grated Parmesan cheese
Minced zest of 1/2 a lemon
Salt & pepper to taste
4 tsp. purchased pesto, divided
2 halibut fillets, 1-inch think (4 oz. each)
Preheat oven to 450°; coat a baking sheet with nonstick spray.
Combine panko, Parmesan, lemon zest, salt, and pepper in a bowl.
Spread 2 tsp. pesto on 1 side of each halibut fillet and arrange on the prepared baking sheet. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerate until ready to roast.
Cook fish until crumbs are golden and flesh flakes easily with a fork, 10-12 minutes depending on the thickness of the fillets.
BROWN BUTTER BEANS (from Cuisine at Home Weeknight Menus)
Makes 4 cups
Total time: 15 minutes
4 cups haricot vert or thin green beans, trimmed
1/4 cup unsalted butter
2 t. garlic, minced
1 T. fresh lemon juice
Cooked beans
Salt & pepper to taste
Cook beans in a large saute pan of boiling salted water for 4 minutes. Drain and set aside; wipe out pan. (We thought they could have cooked a bit longer.)
Melt butter in the pan over medium heat until light brown, about 2 minutes. Stir in garlic and cook 30 seconds.
Deglaze with lemon juice; remove from heat.
Add beans, toss well, and season with salt and pepper.
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