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Lent Almost Over; Let’s Have One More Fish Dish

FishBoatsYeah, let’s have one more, just for the halibut. (Sorry, couldn’t resist.)

Speaking of halibut, today’s dish could use that tasty white-fleshed fish. Flounder, turbot, fluke, trout; even striped bass or cod will work in this recipe as well. We’ll want fillet thickness, not steaks, which may not cook all the way through.  A piece of fish that is 1½ to 2 inches thick at its thickest is best.

This dish is so simple you can use it to bring the kids into the food preparation. Have them stir together the pseudo-aioli (garlic, mayo, lime juice), and even wash and prep the fish. Teach them to cook on the easy stuff and later they’ll be comfortable in their own kitchens.

Collect the following ingredients:

  • 1 halibut fillet, ¾-1 pound size
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and ground white pepper
  • 3-4 cloves garlic
  • ½ cup mayonnaise (scant)
  • Lime wedges

Heat the oven to 450° F and put the rack in the middle level. Rinse the fillet, then pat dry. Use the olive oil to coat a shallow baking dish. Season the fish and place in the baking dish, then sprinkle with seasoning. Flip fish over and season the other side; nobody likes lopsided flavor! Sprinkle with a little lime juice from one of the wedges, then bake for 8-11 minutes, or until the fish is just opaque and flaky; don’t over-cook the fish.

While the fish is baking, mince the garlic (or smash it thoroughly and cut it up) and add to the mayo. Mix well, season a bit and add just a bit of the lime juice. When the fish is done, plate it and garnish with parsley and lime wedges. Serve the fish with the “aioli” on the side and with a light drink (like iced tea, maybe), a green salad and some light toast. You’ll have a nice meal to finish off your Lenten obligations…

Enjoy the (Lenten Sole Food) Heat!


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