Thursday, October 19, 2006
I was reminded this week how easy it can be to cook great fish fast. I was at a client offsite and we were fixing our own dinner. Not surprisingly, I volunteered to cook the entree. They had four-pound chunks of halibut and salmon. Many different dietary restrictions in the group, but fortunately absolutely fat-free isn't one of them. So I made a marinade of lemon zest, pepper, and grated ginger in olive oil, skinned the fish, and brushed on the oil. Found some broccoli stems, celery, and red onion. Set the oven to 425. Peeled the broccoli and then julienned all the veggies, tossed them with a little of the flavored oil, and spread them on a baking sheet. Put the fish on top, sprinkled the fish with salt, and roasted it for 25 minutes. Turned out just perfect, nice topping for the green salad with lemon-dijon dressing that others made.