July 8 - Brioche Crusted Halibut

I noticed that if I only serve fish as the main dish (meaning not serving any meat dish with it), the kids will most likely finish their fish serving.

Tonight, I decided to prepare Brioche Crusted Halibut. It was an alternative to brioche crusted loup de mer which I had the pleasure of eating at Cafe Boulud. Loup de mer is Mediterranean sea bass or Branzino. I have learned to love Branzino. The meat is so tender and sweet. But rarely do I see Branzino fillets being sold in the market.

I tried using my new Cuisinart griddler for faster cooking, but I discovered that the bread burnt easily. So my advice is to go the regular way which is roasting the brioche crusted fish in the oven at 400 degrees Fahrenheit.


Brioche Crusted Halibut


Ingredients
1.5 lb Halibut fillet, cut in 4 servings
French Bread Baguette, cut in the same size as the fish fillet
1 fresh lemon, squeezed
salt and pepper
olive oil
For the grilled vegetables:
red and green peppers
zucchini
yellow squash
1 large onion
For the rice and red beans:
8 cups cooked Basmati rice
2 cloves garlic, minced
1 Spanish onion, minced
1 can small red beans
1 tsp turmeric
salt and pepper




Preparation/Cooking Time (40 minutes)
Season the fish fillets with lemon, salt and pepper.
Let it marinate for 30 minutes.
Meanwhile, cook the rice with red beans.
Heat 5 tbsp olive oil in a wok.
Saute the garlic, then the onion.
Add the red beans and the rice.
Season with turmeric, salt and pepper.
Let it warm in low setting while grilling the vegetables and fish.
Heat the grill.
Toss some olive oil on the vegetables.
Grill the vegetables, 5 minutes on each side.
If you are cooking the fish in the oven, heat the oven to 400 degrees Fahrenheit.
In a shallow pan, pour some olive oil.
Arrange the fish fillets in a single layer.
Drizzle some olive oil on the bread slices.
Neatly place slice on each fish fillet.
Cook the fish for 10 minutes or until the bread is browned.
If you are cooking the fish in a contact grill (i.e. Cuisinart), arrange the fish in a single layer, topped with a bread slice on top of each fish fillet.
Close the griddler.
Bake for 10 minutes until the bread is browned and crispy.
Serve the fish immediately with grilled vegetables and rice.