Living the Mediterranean Diet by Nick Nigro

Author:Nick Nigro [Nigro, Nick; Ewald, Bay]
Language: eng
Format: epub
ISBN: 9781612434599
Publisher: Ulysses Press

WELLNESS NOTE: Fennel has been used for culinary and medicinal purposes in the Mediterranean for centuries. It helps relieve indigestion, strengthen the immune system, and is often a component of mouth fresheners and toothpastes. It’s very rich in potassium and vitamin C. We tend to eat a piece of raw fennel before bed as a calming way to cleanse at the end of the day.

Almond Baked Halibut with Tomato-Caper Sauce

To us, halibut is like a fine wine—something we splurge on only occasionally, and when we do, we make an event out of it. We plan our meal, venture to the local seafood market, and get lost in the buttery goodness of a favorite fish and a favorite dish.

Serves 4

FOR THE HALIBUT

1/3 cup extra-virgin olive oil

1 tablespoon fresh lemon juice (about 1/2 small lemon)

1/4 cup crushed raw almonds

1 teaspoon raw honey

3 tablespoons minced fresh thyme

4 (4- to 6-ounce) halibut fillets

sea salt

black pepper

FOR THE SAUCE

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

2 cups finely chopped baby heirloom tomatoes

2 tablespoons whole capers, rinsed

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

HOW WE CREATE

Preheat oven to 400°F.

Toss together the olive oil, lemon juice, almonds, honey, and thyme in a small bowl. Place halibut in a large baking pan lightly coated with olive oil. Season each piece of halibut with a touch of sea salt and black pepper, then evenly spread the almond mixture over the 4 pieces of fish. Bake until fish is cooked through and flakes easily, about 15 minutes.

While the halibut is baking, prepare the side sauce. In a medium skillet, warm the olive oil over medium heat and sauté the garlic for 2 minutes, until fragrant. Add the tomatoes, capers, and at least 1/2 teaspoon each of sea salt and pepper. Stir occasionally until the tomatoes become soft, about 10 minutes. Remove from the heat.

Remove the halibut from the oven, carefully lift out the fillets, and serve immediately along with the side sauce.

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