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One Week, Four Fish

This week, I had the honor of having my blog post One Week, Four Fish published on Civil Eats.  Unlike my usual ramblings about school food and urban agriculture, this one takes me WAY outside my comfort zone into the world of sustainable seafood and… ahem… working corporate.

It’s been a longtime dream of mine to be published on Civil Eats, and I never would have dreamed that either of these topics would let me dip my toes in such a big pool of thought-leaders and talented activists. In fact, I somehow thought my taking a corporate job would spell the end of my days of getting published at all.  When am I going to learn that living outside my comfort zone is where I find my inspiration?  As I belabor in great detail in the post – there’s really no place in this world that doesn’t have something to teach you – if you’re in the habit of listening.

Also, while I’m here, I thought I’d post Kim Triplett’s awesome halibut recipe that I mention in the article. It’s SO worth the trouble of cutting up pears into teeny tiny pieces, trust me on this:

Baked Fresh Halibut with Pear Chimichurri and Roasted Fennel Curry

Ingredients

  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 bulb fennel, thinly sliced
  • 1 shallot, minced
  • ½ cup chopped fresh flat-leaf parsley
  • 1 (4-pound) Pacific halibut fillet (Seafood Watch best choice)
  • 1 teaspoon red chili paste
  • 2 Bosc pears (or seasonal firm-fleshed variety), finely diced
  • 1 bunch cilantro leaves, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon yellow curry powder

Directions

  1. Preheat oven to 300°F (150°C). Spray a 9″x13″ baking dish with cooking spray.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in ½  clove minced garlic, fennel, and minced shallot. Cook, stirring, until the fennel has begun to soften. Add cinnamon and curry powder. Remove from heat, cover and set aside.
  3. Season the fish all over with salt and pepper to taste. Place  in prepared baking dish and drizzle with 2 tablespoons olive oil. Sprinkle with 1 clove minced garlic.
  4. Bake in preheated oven until fish is no longer translucent and flakes easily with a fork, about 20 minutes.
  5. For pear chimichurri, mix together diced pear, minced parsley, minced cilantro, chili paste and remaining ½ clove minced garlic. Add remaining 2 tablespoons oil and salt to taste.
  6. To serve, place fennel on bottom of dish and top with halibut and pear chimichurri.

Enjoy!