For the second week in a row, I prepared halibut. Halibut steaks were on sale and a simple marinade of lemon juice, dill and olive oil is perfect. The marinade is quite acidic, so you can simply bypass any cooking by marinating the fish for 12 hours. Halibut is a great fish for ceviche.
I opted for a quick, high heat bake, 450 for 15 minutes. The halibut, with a sour cream dill sauce, was good and the side salads complimented the heat of the day and the texture of the fish. The sweet pea pods were charred on the stove top in sesame oil.
The watermelon salad was an adaption of Vietnamese summer salad. Cellophane noodles are chilled and tossed with bean sprouts and seedless watermelon. The dressing is a mixture of fresh herbs, rice vinegar and a bit of fish sauce. The potato salad was fairly traditional. Unfortunately, I prepared the dressing after the potatoes were cooked and peeled. It’s best to incorporate the dressing while the potatoes are still quite warm,
FYI- vermicelli or cellophane noodles are a great kitchen staple. They’re a wonderful addition to salads or stir fried. They’re also quick to prepare, 3 to 4 minutes in boiled water and a quick cold water rinse.
I hope everyone is well. Enjoy the summer and stay healthy! Denise
Enjoy the summer and stay healthy! Denise