Phalibut Plaki [a.k.a. Greek Style]
Accompanied with Crispy Roasted
Sliced Potatoes
Serves: 4
Ingredients:
1 1/2 - 2 lbs. fresh halibut, 4 slices 1-inch thick
(approx. 6 - 8 ounces each)
3 cups onions, sliced into 1/8-inch rings
4 medium fresh tomatoes, poached, peeled, and sliced into 1/4-inch
slices
2 young zucchini (approx. 4-5 inches) sliced into 1/4 inch slices
6-8 cloves of fresh garlic, crushed whole
4 center slices of fresh lemon, 1/4 inch thick
1/4 cup Pinot Gris
1/2 cup olive oil
1/4 cup fresh Italian parsley [may substitute regular parsley] coarsely
chopped
1 tbsp. parsley, finely chopped
1/4 tsp. dried oregano
1/2 tsp. brown sugar
Salt and white pepper to taste
Method:
Preheat oven to 450 degrees. On medium heat, place 2 tbsp. olive oil in a 12-inch sauté pan; brown the onions and garlic with a pinch of salt. Sauté for approx. 8-10 minutes until they are brown, adding the parsley midway.
When the onions and garlic are nicely browned, add 1/4 cup of the Pinot Gris to deglaze the pan. Stir well and cook for another 3 minutes.
Add the sliced tomatoes and season them with a 1/2 tsp. brown sugar, a pinch of salt, and 1/2 tsp. of oregano. Cover and simmer for 10 minutes, adding the zucchini midway.
When done, mix in the remaining olive oil and season with white pepper. In a small square baking pan, place half of the onion and vegetable mixture. Season the halibut with salt and pepper and place it on top of the mixture.
Put the remaining mixture on top of the halibut and place a slice of lemon above each fillet. Put on the bottom oven rack and bake for 15 minutes.
Place the halibut on a platter and garnish with fresh parsley. Surround it with the accompaniment of crispy roasted sliced potatoes [recipe below].
Crispy Roasted Sliced Potatoes
Peel and slice 2 large Yukon Gold potatoes into 1/8-thick slices. Coat them lightly with olive oil and season with crushed black pepper.
Spread them out
on parchment paper on a baking sheet. Bake at 450 degrees until golden
brown. Turn and bake the other side. Add salt to taste when done.
A delicious version of a traditional Greek recipe
from Kosta the Fishmonger ... for you to savour!
Special Remarks:
Fresh halibut season is from March 15th to November 15th.
Halibut is a sustainable fishery which closely adheres to catch quotas. Each vessel is allowed a certain amount of fish.
Most halibut are caught during the spring and summer months so during the fall the catch is sparser and the quotas have almost reached capacity. Thus, the fall halibut prices tend to creep upwards.
So ... indulge while it is plentiful and affordable!
Many people observe the Easter tradition of eating white fish and halibut is the ideal fish. It is mild, moist, and firm in texture. It is also extremely versatile to cook with and may be prepared in a wide variety of ways. It can be baked, fried, barbequed, or poached. It's just a great all-around fish to be enjoyed fresh while it's available.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.