Here is a simple halibut recipe with lots of flavor. The sauce reminds me of the garlicky cilantro smells of walking around the Thailand street food stalls.
I know that we are lucky to live near lots of great seafood. If it is harder to come by, this recipe is also great with roasted cauliflower, salmon, or pork.
3/4 cup finely chopped toasted hazelnuts
1/2 cup panko (Dried Breadcrumbs)
1/4 cup fresh Italian parsley (sliced)
2 tablespoons finely chopped fresh chives
4 6-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Preheat oven to 400°F.
Mix hazelnuts, breadcrumbs, and herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; season with salt and pepper.
Place fish on prepared baking sheet. Sprinkle breadcrumb-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Season with lemon juice.
1/2 cup packed fresh cilantro leaves (save the stems, see below*)
1/2 cup packed fresh flat-leafed parsley leaves
2 shallots (diced)
1 large garlic clove
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon cumin seeds
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
In a small nonstick skillet cook shallots, garlic, ginger root, and cumin, in oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, and about a 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
4 heads of baby bok choy (separated into individual leaves)
Have ready a bowl of ice water. In a small saucepan of boiling salted water blanch the bok choy leaves for 45 seconds. If plating right away season the bok choy with lemon juice and salt.
Add about 2 tablespoons of sauce to the middle of each of 4 plates. Place the fish onto the sauce and add the leaves of bok choy around the side of the fish.
* The cilantro stems have tons of flavor. I like to slice them up, add a touch of olive oil, salt and some lime or lemon juice and make a simple vinaigrette. You can spoon this around the fish before serving also.