It’s cold, wet, and raining outside.  Not my idea of what the weather should be like in the days leading up to Spring.  But… since I can’t do anything about it, I may as well go with the flow – so to speak.  We lucked out.  With the torrents that have fallen the last few days, we got a bit of seepage around the stone fireplace and the mysterious puddle in the basement.

The puddle in the basement is fun.  It appears in the middle of the floor.  The middle of the floor.  No water trail from the walls.  Nothing from overhead.  The middle of the floor.  Fortunately, it goes away quickly.  And anything of value (our bazillion Christmas ornaments, for example) are high and dry in plastic tubs.  The middle of the floor…

But I digress…


I went up to the fish counter today and asked the guy behind the counter what I wanted today.  He said that normally, people tell him what they want, not the other way around.  But if he was buying, it would be the halibut.  He had just cut it and put it out.  It was fresh and wild-caught.

I bought two.

I tend to like to cook fish fairly simply and then add something fun on top.  Tonight it was walnuts and shallots.  It’s a variation on an idea I saw in Bon Appetit a few years ago.

To cook the fish, I place it skin-side down in a hot skillet with a bit of olive oil and butter.  Sprinkle with a bit of salt and pepper.  I brown it on the stovetop for a few minutes and then stick the pan under the broiler for about 4 or 5 minutes.

Walnuts and Shallots

  • 1 tbsp butter
  • 1 cup sliced shallots
  • 1/2 cup chopped walnuts
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tbsp chopped parsley
  • S&P, as desired

Melt butter in small skillet.  Add shallots and saute slowly until they begin to caramelize – 6-7 minutes, or so.  Add walnuts and cook until lightly browned and fragrant.  Add zest, lemon juice, and parsley.

Mix well and spoon over fish.

I served it up with sauteed zucchini and whole-grain brown rice.

And I almost forgot yesterday’s feast!

I was down in media eating and taking food pictures, so when I got home, Victor whipped up a simple pasta.

Garlic, anchovy paste, red peppers, peas, beans, zucchini…  grated cheese.  And pasta.