This wonderful halbut dish is dedicated to my mother Eleanor who would have celebrated her 83rd birthday on September 10th of this year, 2010.
Being from Scotland, one of my mother’s favorite foods was fish. She loved to prepare fish, in as many ways possible. Last night we made a scrumptous meal which she would have truly enjoyed.
I used her favorite wooden spoon to cook and stir the delicious fennel and mint sauce, which was an interesting and delightful blend to compliment the grilled halibut. She would have been impressed with this meal.
2 fresh Halibut Steaks
Long grain rice
Grace’s pure creamed coconut
Vegetables of choice
1/4 cup of coffee or cereal cream
1 clove garlic, chopped or minced
2 tbsp mayonnaise
1 tbsp virgin oil
1 sprig fresh chopped fennel, chopped
1 green onion, chopped
1 tsp mint leaves, chopped
pinch of black pepper
1 tsp lemon juice or fresh squeezed lemon
1-2 tbsp parmesan cheese
splash white wine ( you can add amount need for the desired sauce texture )
In a skillet add 1 tbsp virgin oil, garlic and green onion. Saute before adding cream, and the remainder of the ingredients. Add the white wine at the end, and use more if you need to thin the sauce.
Place the halibut on a grilling rack onto a baking sheet. Place a small spoonful of the sauce onto the fish and spread evenly.
Prepare the rice as per instructions adding roughly 1 tbsp creamed coconut or break off a piece according to that size.
In a preheated 350 degree oven, place the fish to bake for approximately 10 minutes ( depending on the thickness of the steaks). Remove from the oven and turn the oven to broil. Place the oven rack to the highest and place the fish under the broiler and broil for another 5 – 7 minutes, or until golden brown.
Serve the fish on a bed of coconut rice along with vegetables of choice. Fresh carrots and yellow beans was a nice compliment to the halibut. Garnish with lime or lemon wedges, sprig of fennel, then top the fish with the fennel mint sauce.