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Old 05-16-2019, 1:29 PM
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Scottie15 Scottie15 is offline
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Quote:
Originally Posted by hermosabeach View Post
Yum

About time to start a grilling thread. How do you cook them?
Here's my favorite hali recipe: https://www.geniuskitchen.com/recipe...#activity-feed

Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.

Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.

Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.

Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.

COOK'S NOTE:
To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week. (I've done this... it's okay, but only use it for poaching more fish)
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