halibut w/ bell peppers & soy-ginger dressing

I love a good 20/20 experience, and I'm not just talking about the new JT album (which I also love, for the record. Except for that song about Jessica Biel being a drug dealer. That's odd. Catchy, but odd). No, my 20/20 experience is a meal that's under $20 and 20 minutes. If it's great tasting (and this one is!), then it just doesn't get any better. Here's what you'll need:

• 1 skin-on halibut fillet, rinsed and patted dry
• Assorted bell peppers, seeded and cut lengthwise into long, thin strips (My local market sells an assorted, pre-cut bunch for ~$2.)
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• Juice of one large orange (about 1/4 cup)
• 1 tablespoon finely grated orange zest

phyllo-wrapped halibut w/ lemon scallion sauce

I've been seeing recipes like this for awhile now. Phyllo-wrapped this, phyllo-wrapped that. I have fond memories of spanakopita and it's phyllo-wrapped deliciousness from back in my days of waiting banquet tables. So I figured a meal centered around something phyllo-wrapped was worth a shot. It surely paid off - this was delicious. I think halibut is quickly becoming my favorite fish (sorry salmon). Here's what you'll need:

• 2 tablespoons melted butter
• 4 sheets phyllo dough
• 2 (6 ounce) halibut fillets
• Salt and pepper to taste
• 2 teaspoons chopped fresh dill
• 3 tablespoons lemon juice (or about 1 lemon, squeezed)
• 1/2 cup whipping cream
• 2 green onions*, finely chopped

Begin by preheating your oven to 400 degrees. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. They should be about a 1" wider than your halibut fillets.

A note on these "sheets of phyllo dough": they're totally thin. Like, beyond paper thin. And apparently they have to thaw out before you use them (they come frozen). Just make sure you account for this ahead of time.

Season the halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet (kind of like I see people rolling burritos - sides in first, then roll down the length).

Place your rolled fillet on a baking sheet, and lightly brush the top with butter. Repeat with remaining fillet.

Bake in the preheated oven until pastry is puffed and golden brown. I put mine in for about 15 minutes covered, and then another 3-5 minutes to get it nice and crispy brown on top.

Meanwhile, while those are baking, bring the lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated, then reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat, about 10 minutes. Stir in green onions, and season with salt and pepper, and serve this over the halibut.

I have to say, while this was baking, for some reason I really started to have doubts. I thought it was a waste of time and I was going to end up running down the street for a replacement dinner. Thankfully, I was totally wrong. The mix of flavors (the lemon with the cream and the dill) along with the play on texture (creamy sauce, crispy dough, flakey fish) was incredibly delightful. Definitely give it a try.

Bon chappétit!

*Did you know that green onions and scallions are the same thing? Well I didn't. Lesson learned for the day.

halibut fishsticks

Sometimes you're starving and simply nothing sounds good - especially when you're writing a blog and trying to come up with new and interesting things all the time. It can really start to wear on the fun of cooking and eating. Last night seemed to be heading that direction until, through the magic of great food, a dish as simple as fishsticks turned my night around. I'd never considered making homemade fishsticks, and honestly, didn't think they could get much better than the frozen kind (a secret guilty pleasure of mine). I really should have, years ago, because these puppies were incredible. Here's what you'll need:

• 1 1/4 cups panko breadcrumbs
• 2 large eggs
• 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
• 3 tablespoons olive oil

Begin by spreading the breadcrumbs on a shallow dish and lightly beating the eggs in a bowl. Heat the oil for a minute or two in a non-stick skillet over medium-high heat. Dip each fish slice in the egg, then coat liberally in the breadcrumbs and toss into the skillet. Fry each side for about 2-3 minutes. They probably took less than 5 minutes total to turn a fantastic, crispy, golden brown.

I know I said it above, but it's worth repeating. These were incredibly fantastic, and super quick to boot. Great for summer cooking.

Bon chappétit!