Monday, July 20, 2009

Halibut and Spicy Yogurt Sauce

Since I've started blogging regularly again the past couple of months, though with little increase in readers, I began thinking about why I started blogging in the first place. Honestly, it wasn't for the food blogging community (that was an added bonus!); it began purely as a way for me to keep track of the food I was making--kind of a 21st-century collection of recipe index cards. See, I was living in Paris and, for the first time, solely responsible for what I (and, usually, the Boy) were eating. This meant not only was I cooking regularly, but I was also encountering new ingredients and preparations every day. Not to mention that I was learning about meal planning and attempting to keep us healthy at the same time. So it came as a pleasant surprise that I was creating so many delicious recipes. And, late one night while the Boy was with his family in China, I wrote my very first post. Believe it or not, that was over 4 years ago!
All of this is to say that, now I've re-entered the blogging world, I've noticed a significant in my cooking and my comfort in the kitchen, developing and adapting recipes. So, reviewing some of my earliest posts while deciding what to make for dinner tonight, I stumbled upon my third post: filet de mulet et sauce piquante de yaourt. I decided to tweak it and remake it (adding some fronds from my leftover fennel) and was thrilled by how well it came out. Served alongside a leafy green salad for two, this was a light and easy summer meal. Enjoy!
Halibut and Spicy Yogurt Sauce
Preheat oven to 350 F. Coat bottom of a glass baking pan with 2 tablespoons olive oil. Place 1 bay leaf and 1 fennel leaf on each side of pan. Rub halibut with salt, fish spice blend and pepper. Cut into 2 fillets and place each one on top of bay leaf and fennel. Cover with water, until fish is completely submerged. Cook 12 minutes.
Meanwhile, make the Sauce:
In a small bowl, stir together sauce ingredients until sauce is all 1 color. Once fish is cooked, serve with sauce spooned over. Serves 2.
Links to other halibut noshes:

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