Posted by Stephanie Meyer on Jan 8, 2007 at 8:03pm

First recipe of 2007 – roasted halibut with aromatic broth! Made it up tonight, in fact, a light, quick, and tasty dish. Quite pretty to boot! John was thrilled to pieces – since I’ve been cooking much (ahem) less this fall and winter, he’s been a bit bummed. But he’s dropped a few pounds as well, despite his passion for all things sweet, so I know I’m on the right track. Forty and fabulous for me, 46 and fabulous for him, ha. Yeah, baby! (Recipe posted in comments, below.)

PS Hey, I just realized I posted a halibut recipe as the first of last year as well! Must reveal my post-holiday craving for lighter, healthier foods…

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  1. By Stephanie on January 8, 2007 at 8:31PM

    Roasted Halibut with Aromatic Broth
    Stephanie Levy
    Serves 2-3

    1 lb. halibut filet
    2 Tbsp. olive oil, divided
    1 carrot, diced tiny
    3 mushrooms, diced tiny
    ½ celery stalk, diced tiny
    1 small garlic clove, minced
    1 shallot, diced tiny
    1 russet potato, peeled and cut into ½” dice
    1-8 oz. bottle clam juice
    1 Tbsp. fresh lemon juice
    salt and pepper
    minced parsley and/or other fresh herbs for garnish

    Preheat oven to 375 degrees. Coat an oven-safe skillet with 1 Tbsp. of olive oil. Sprinkle both sides of halibut lightly with salt and place in skillet. Roast halibut, in skillet, until just cooked through – if filet is 1-inch thick, about 8 minutes (check for doneness, it’s the only reliable way to not overcook the fish and it’s fine since you’re cutting the filet in pieces to serve). Remove halibut to a plate and set aside. Place skillet over medium-heat burner. Add 1 Tbsp. olive oil, carrot, mushrooms, celery, garlic, shallot, and potato. Sprinkle vegetables lightly with salt and saute for 2 minutes. Stir in clam juice and bring to a boil. Turn heat to low and simmer, uncovered, until potatoes are tender, about 8 minutes. Stir in lemon juice and salt and pepper to taste. To serve: lay pieces of halibut into shallow bowls - ladle hot broth and vegetables over. Garnish with parsley and a grind of pepper, and extra lemon if you like, and serve immediately, with spoons.