Over the course of the past few months we have really upped our seafood consumption. Its funny, because when I was single, I would cook fish for dinner several nights a week, but once Joey and I got married, I all but stopped cooking seafood for some reason. I have no idea why, because it is easy, quick, and healthy.
This halibut makes me really happy that I'm cooking fish again. Its got a delicious Cajun seasoning, a praline sauce that's just sweet enough to keep things interesting, and its served with a yummy dirty rice. Joey said this was a very "Top Chef" meal because there were several components and they all went so well together. I take that as a pretty good compliment. :-)
As much as I'm a fan of the sweet and savory, the sauce was actually just a tad too sweet, so I've decreased the sugar below. I also bulked up the rice by doubling the veggies (this is a trick that I do quite often actually). All in all this was a really delicious dinner that is easy enough for a weeknight but impressive enough for guests.
One Year Ago: Chicken and Summer Vegetable Tostadas and Guacamole Salad
Cajun Halibut with Praline Sauce
adapted from Cuisine Grilling
For the Praline Sauce
- 1/2 cup chopped pecans
- 2/3 cup sugar
- 1/3 cup water
- pinch of salt
- 1 Tablespoon unsalted butter
- 1 Tablespoon whiskey or apple juice
- 2 Tablespoons olive oil
- 1 Tablespoon smoked paprika
- 2 Tablespoons fresh thyme
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 halibut fillets (about 6 oz each)
Toast the pecans in a nonstick skillet over medium-high heat until golden, 3-4 minutes. Remove from heat and set aside.
In a small saucepan set over medium heat, bring the sugar and water to a simmer, and cook until reduced by half, about 5 minutes. Stir in the pecans and salt, and cook another 1-2 minutes. Remove from heat and whisk in butter and whiskey. The sauce will thicken upon standing, but you can reheat over low heat before serving if needed.
Combine the oil, paprika, thyme, garlic powder, salt, and pepper in a small bowl. Brush mixture over both sides of the fish.
Use a paper towel with oil to grease the grates of the grill. Grill, covered, until the fish is cooked through and the fillets release easily from grate, about 3 minutes per side. Drizzle warm sauce over fish before serving.
- 1 link Italian sausage, casing removed
- 1 Tablespoon olive oil
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1 Tablespoon minced garlic
- 3/4 cup dry white rice
- 1 1/2 cups low-sodium chicken broth
- salt and cayenne pepper to taste
- 1/2 cup chopped scallions
Stir in rice, and saute 1 minute, then add broth. Bring to a boil, reduce heat, and cook, covered, until rice is tender, about 20 minutes. Let the rice stand 5 minutes, then fluff with a fork. Season with salt and cayenne, and stir in the scallions. Fluff with a fork and serve.