Baked Halibut

With Clam and Tomato Stew

It’s the simple things. There are random moments and passing thoughts in the stillness of the day. The sound of our dog’s breath as he lays near the simmering wood stove. A glimpse of a pileated woodpecker as it rockets through the trees. A favorite hit song of long ago. It’s funny how the mind works, constantly creating its own story. Always busy unless I try to give it a rest by being less focused. Then out of the blue comes an idea. Sometimes some of my best ideas come from seemingly arbitrary thoughts when I let my mind wander. Maybe it was just below the surface of conscious thought waiting for the right moment to surface. In this case I’ve been waiting for an idea for this week’s story and recipe. Nothing in mind except snow and cold, not wanting to go out. Then the idea to make something out of ingredients that I have in the pantry breaks the surface.

So here it is, a couple of pieces of halibut from my monthly delivery of Alaskan wild caught fish and whatever I have on hand.

BAKED HALIBUT with CLAM and TOMATO STEW

Ingredients:

• two 6 ounce servings of fresh or frozen and thawed boneless halibut

• 1 cup diced sweet onion

• 1 cup diced red bell pepper

• 2 cloves garlic, minced

• 2 tablespoons extra virgin olive oil

• 1 cup crushed tomato

• one 6 ounce can chopped clams, including the liquid

• 1/4 cup white wine or dry Vermouth

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Harissa hot chili paste, divided

• 1/4 teaspoon dry thyme

• 1/4 teaspoon salt

• a few grinds of black pepper

• 2 tablespoons prepared mayonnaise

• 1/4 cup crushed potato chips

• cooked rice for service

Method:

• in a medium sauté pan, heat the olive oil until shimmering. Add in the onion and red bell pepper and cook over medium high heat for about 2 minutes

• add to the pan the minced garlic and cook for a minute more, then add the wine and lower the heat to medium and cook until most of the wine has been absorbed

• add the crushed tomato, clams and their liquid, Worcestershire sauce, thyme, 1/2 teaspoon harissa paste, salt and black pepper and cook until heated through and the vegetables are soft. Set aside and keep warm

• in a small bowl, mix together the mayonnaise and remaining 1/2 teaspoon harissa paste

• place the halibut portions on a lightly oiled small sheet tray or pie plate

• top each portion of halibut with half of the mayonnaise mixture, then top each portion of the fish with the crushed potato chips

• place the fish in a preheated 400 F degree oven for seven to ten minutes, depending upon how well done you want the fish

For service:

• place a portion of rice on your dinner plates and then pool the clam stew around it, topping it off with the baked halibut

Easy, out of the pantry dinner for two. Maybe you don’t have fish in the freezer so you plan ahead or you have a different kind of fish. This recipe will work for just about any commonly available fish with the possible exception of fresh tuna. If you want your tuna rare, a minor adjustment may be needed. Anyway this is so delicious and easy to prepare and you may have most of these ingredients on hand.

Enjoy!