Saturday, June 20, 2009

Halibut with Lime Tomato Garlic Sauce

My favorite sauce at Bonefish Grill is the Lime Tomato Garlic Sauce.  It has all of my favorite flavors, and just tastes like summer.  It's very fresh, and atop a perfectly cooked piece of fish, it is divine.  

Since Bonefish isn't exactly the ideal place to take a toddler, I decided to see if there were any "copycat" recipes for this sauce on the web.  To my surprise, Bonefish has actually put the recipe out there on their website.  

I adapted mine slightly from what the recipe suggested.  One thing I'll definitely do differently next time is decrease the sugar - this was way too sweet for me.  I'd probably go with no more than 3 Tbsp next time.  I also like a lot of tomato flavor, so I added some more fresh tomato at the end - it worked well.  It did take quite a while for everything to reduce, and I didn't have time to let it completely thicken.  Budget at least 45 minutes of stovetop time if you want a thicker sauce (you don't have to babysit it, but it will need to be stirred regularly, especially once the cream is added).  

Also, knowing that this sauce could be so good on top of a good piece of fish, I splurged and got fresh halibut at Fresh Market (we're fairly landlocked here, so that's as good as I can get!).   I did not want to do all this work for a piece of mushy frozen fish (our normal fare).

Baked Halibut with Lime Tomato Garlic Sauce
adapted from Bonefish Grill

1/8 C roughly chopped sundried tomatoes
3/4 - 1 C roughly chopped fresh tomatoes
1/4 C fresh lemon juice
1/4 C fresh lime juice
1/4 C chopped garlic
1/2 C white wine
3 Tbsp sugar
3/4 C heavy cream
2 tsp salt
1 tsp white pepper (I used regular)
1 Tbsp cold butter, in small pieces
1 roma tomato, chopped
2-4 Servings of fresh halibut, baked or grilled

Combine first 7 ingredients in a saucepan over medium high heat (make sure flame is off when adding the wine).  Bring to a simmer, and reduce by half.  Once reduced, add the cream, salt, and pepper.  Reduce this again, until thickened.  Reduce heat to medium low, and add in the butter piece by piece, stirring until melted between additions.  Keep warm until ready to serve over fish.

Spoon over fish.  Add chopped roma tomato on top.

Monday, June 8, 2009

My Favorite Summer Veggie

Summer is quite possibly my favorite time all year long when it comes to food.  I never imagined I could crave vegetables, but I do!  Everything just tastes perfect, and as it should.  The tomatoes, the beans, the peas, the squash - it just doesn't get any better!

One of my very favorite summer dishes is squash casserole.  I do love me some simply cooked squash, but making it in casserole form makes it so yummy.  Everybody has their own variation of squash casserole.  (Some don't even have cheese!  The horror!)  This is mine.  And, it changes based on what I've got.  Sometimes I throw in a bell pepper.  Sometimes a different kind of cheese.  By about July, my perfect meal is fresh peas, lima beans, squash casserole, and sliced tomatoes with a little salt.  

Squash Casserole

5 medium yellow squash, cut up into bite-sized pieces
1/2 medium onion, diced
1/4 C butter, melted
1/4 C milk
1 1/2 C cheese (I usually use colby/jack/cheddar in some ratio)
2 eggs, beaten (you can use 1 if you don't want it as fluffy)
Salt and pepper to taste
About 1/2 C crushed up crackers (or corn flakes) - I like Cheez-Its or Ritz

In a medium saucepan, add enough water to cover squash.  Cook on medium for about 15 minutes, or until slightly mushy.  Drain squash and move to medium sized mixing bowl.  Mash up the squash with a potato masher or knife/fork.

Add the onion, butter, and milk, and stir.  Add a little of this mixture into the beaten egg (to temper it), and then add all of the egg into the bowl with the squash mixture and stir well.  Stir in cheese and salt and pepper to taste.  Top with crushed crackers.

Transfer to a greased 8x8 pan and bake at 350 for 30 - 40 minutes, or until brown on top and not soupy. Serve hot.