We recently reorganized our bookshelves and moved my cookbooks to this cute cabinet in our kitchen (sounds thrilling, doesn’t it?). As we’re sitting at the table the other morning, I was looking at my cookbooks and realized I’ve never even cracked open my copy of James Beard’s American Cookery let alone cooked a recipe from it. So, I decided that this would be the week where that would change! I landed upon a recipe for white wine braised halibut, off to Wegman’s we went, and I was ready to take on James Beard! Well, come Monday night and I realized the recipe continued onto the next page, so I was missing nearly half of the ingredients (shame on me for not reading a recipe all the way through beforehand!). With a little improvisation, I came up with my own version, which might make James Beard cringe, but was nonetheless delicious.
Rustic Braised Halibut for 2
2 halibut filets
2 tbsp butter
1 small onion, halved and cut into half moons
1 carrot, peeled and small diced
2 celery stalks, small diced
1 leek, trimmed, halved, and cut into half moons
5 sprigs parsley
1/3 cup white wine or broth
1. Preheat oven to 425 degrees. Melt butter in a large skillet over medium-high heat. Cook the onions, carrots, celery, leeks, and parsley until soft.
2. Add the halibut to the skillet on top of the vegetables. Pour the wine or broth around the fish. Place the skillet in the oven and continue cooking until the halibut is opaque white, about 15-20 minutes.
3. Let the halibut sit for 5 minutes then serve with the melty-soft veggies!