Chile-Glazed Halibut with Avocado-Tomatillo Sauce

 

 

Bon Appétit  | July 2006
Barbara Pool Fenzl
Read More http://www.epicurious.com/recipes/food/views/Chile-Glazed-Halibut-with-Avocado-Tomatillo-Sauce-235337#ixzz1IbBRpQu0

ingredients

Glaze

• 6 tablespoons fresh orange juice
• 6 tablespoons honey
• 1 1/2 teaspoons minced canned chipotle chiles*
• 1 garlic clove, coarsely chopped
• 1/4 teaspoon ground cinnamon

Sauce

• 1 large avocado, halved, pitted, peeled
• 2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
• 1/4 cup fresh orange juice
• 1/4 teaspoon (or more) hot pepper sauce

Fish

• 6 5-ounce halibut fillets (each about 1 inch thick)
• 1 orange with skin, cut lengthwise in half, thinly sliced crosswise
• Ground cumin

preparation

For glaze:
Mix all ingredients in blender until smooth. Season with salt and pepper.

Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.

For Sauce:
Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.

For fish:
Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets

Read More http://www.epicurious.com/recipes/food/views/Chile-Glazed-Halibut-with-Avocado-Tomatillo-Sauce-235337#ixzz1IbBEAwXT

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Sunday Dinner

Tonight  we are having people John works with for dinner because they “got” to spend the weekend in Dayton.

Asian BBQ Marinated Hanger Steak
(Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison)

Potato & Leek Gratin (Fine Cooking)

Honey Glazed Carrots and Parsnips

Lemon Crunch Cake (DLM) with Balsamic Glazed Strawberries and Whipped Cream

I’m leaning toward another Lambert Bridge Cabernet Franc…the 2006 and 2007 have both been very good.

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Potato & Leek Gratin – Fine Cooking

 

Potato & Leek Gratin

by Beth Dooley, Lucia Watson

read reviews (1)

The ham in this gratin is optional. If you do use it, however, taste it first. If it's very salty, use a bit less ham and be careful with the added salt.Serves four.

 

1/2 cup homemade or low-salt chicken or vegetable broth
1-1/2 cups heavy cream
1 clove garlic, crushed
1 bay leaf
2-1/2 lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
Kosher salt and freshly ground black pepper
Freshly grated nutmeg to taste
1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)
4 oz. thinly sliced baked or cured ham, chopped (about 1 cup)
1/2 cup grated Gruyère

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In a small saucepan, combine the broth, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin.

Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper, and nutmeg. Next, spread about half of the leeks and half of the ham on the potatoes. Top with another one-third of the potatoes, season with salt, pepper, and nutmeg again, and top with the rest of the leeks and ham. Arrange the remaining potatoes on top, and season.

Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic. Tuck the bay leaf in the center of the gratin for decoration (but don't let anyone eat it), or discard it, too. Sprinkle with the cheese.

Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes and leeks are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 minutes. Let cool for about 15 minutes before serving.

nutrition information (per serving):
Calories (kcal): 660; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 24; Protein (g): 18; Monounsaturated Fat (g): 12; Carbohydrates (g): 61; Polyunsaturated Fat (g): 2; Sodium (mg): 810; Cholesterol (mg): 150; Fiber (g): 5;

photo: Martha Holmberg
From Fine Cooking 32, pp. 26-30
January 1, 1997

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Family Dinner

Family dinner in this house applies to anyone who happens to show up. It is come as you are. Tonight it is Bruce, Ellen and NCAA Final Four basketball

Grilled Chicken with Soy Lime Sauce

Honey Glazed Roasted Carrots and Parsnips

Coconut Rice (Cook What You Love by Bob and Melinda Blanchard)

Drinking 2007 Lambert Bridge Cabernet Franc - #wine http://cellartracker.com/w?822911

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