Ingredients with Measurements:
- 4 halibut fillets (6 ounces each)
- 1/2 cup garum (fermented fish sauce)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the halibut fillets with salt and black pepper.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the onion and garlic and sauté for 2-3 minutes until softened.
5. Add the garum, white wine, chicken broth, oregano, and red pepper flakes to the skillet. Stir to combine.
6. Bring the mixture to a simmer and add the halibut fillets to the skillet.
7. Cover the skillet with a lid and transfer it to the oven.
8. Bake for 15-20 minutes or until the halibut is cooked through and flakes easily with a fork.
9. Remove the skillet from the oven and let it rest for 5 minutes.
10. Serve the halibut with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 10g
Protein: 38g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 1100mg
Substitutions for ingredients:
- Garum can be substituted with fish sauce or soy sauce.
- Dry white wine can be substituted with chicken or vegetable broth.
- Halibut can be substituted with any firm white fish such as cod or sea bass.
Variations:
- Add sliced bell peppers or cherry tomatoes to the skillet for extra flavor and color.
- Substitute the oregano with thyme or rosemary for a different herb flavor.
- Add sliced mushrooms or chopped spinach to the skillet for extra nutrients.
Tips and tricks:
- Make sure to season the halibut fillets with salt and black pepper before cooking.
- Use a large skillet with a lid to ensure that the halibut cooks evenly.
- Let the halibut rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover garum-braised halibut can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the halibut, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes until warmed through.
Presentation ideas:
Serve the garum-braised halibut on a bed of steamed rice or quinoa for a complete meal.
Garnishes:
Garnish the halibut with chopped parsley or cilantro for extra flavor and color.
Pairings:
Pair the garum-braised halibut with a crisp green salad or roasted vegetables for a healthy and satisfying meal.
Suggested side dishes:
- Steamed rice or quinoa
- Roasted vegetables such as broccoli or asparagus
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the halibut is not cooked through after 20 minutes, return it to the oven and check it every 5 minutes until it is fully cooked.
- If the sauce is too thin, remove the halibut from the skillet and simmer the sauce over medium heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the halibut to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftover halibut in the refrigerator for up to 2 days.
Food history:
Garum is a fermented fish sauce that was popular in ancient Rome. It was used as a condiment and seasoning in many dishes.
Flavor profiles:
The garum-braised halibut has a savory and slightly salty flavor from the garum, with hints of oregano and red pepper flakes.
Serving suggestions:
Serve the garum-braised halibut with lemon wedges on the side for a bright and refreshing flavor.
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