Has time really flown by so quickly that it is already time for me to trek my many belongings back to Dallas? Truthfully, I can’t decide whether it’s time for me to go… while I need to start thinking about furnishing my barren apartment, this has only been further motivation for me to enjoy the comforts of home. Nonetheless, I said goodbye to my car, my beloved mini blender, and my mom (who after some metric analysis, I sadly determined would not fit in my suitcase) and made the journey back to Dallas yesterday.
As part of my final shebang, I decided to go big with my last dinner at home. Making one last trip to Whole Foods, where I have become their most frequent customer, I made a beeline for the fish market and snagged a beautiful halibut fillet. I have no clue whether $24 a pound is appropriate for fish, but at Whole Foods, I have learned to avoid looking too closely at the register during checkout.
With a fridge full of fresh herbs, I decided to put them towards a valiant cause – that of a beautiful green marinade for fish. Fresh parsley and basil are unbeatable this time of year! Served alongside some broccolini and roasted tomatoes, little Stewart (my brother that is) even ventured to try the meal and I think I may have won his stamp of approval with this one!
- 1 1/2 lbs (24 oz) halibut with skin removed
- 1 cup cherry tomatoes
- 1 lb broccolini florets
- zest of 1 lemon
- 2-3 basil leaves cut into chiffonade
- parmesan to top
- 2 tbsp olive oil
- S+P to season
For the marinade:
- 1 cup fresh parsley
- 1/2 cup fresh basil
- 1/4 cup olive oil
- juice of 1 lemon
- 1 clove garlic
Calories per serving: 366 cal
- Begin by preparing the marinade for the fish. Combine the parsley, basil, lemon juice, olive oil, and garlic in a blender and blitz until the mixture achieves a smooth consistency.
- Cut the halibut into 4 equal portions and place into a Ziploc bag with the marinade. Place the fish in the refrigerator for at least a half hour before grilling the fish.
- Next, preheat the oven to 375 degrees. Line a baking sheet with foil and place the tomatoes and broccolini on the tray. Lightly coat both the broccolini and tomatoes with olive oil and sprinkle with salt and pepper.
- Roast the broccolini and tomatoes, setting a timer for 30 minutes.
- Meanwhile, heat vegetable oil in a grill pan at medium-high heat. When the vegetables have 12-15 minutes remaining, add the fish to the pan.
- Cook the fish for 5-6 minutes per side and sprinkle each side with salt and pepper. Once fish begins to flake, remove from pan and top with lemon zest.
- Cut 2-3 basil leaves into a chiffonade and toss together with the roasted tomatoes.
- Plate the fish and vegetables, sprinkling parmesan over the broccoli and more fresh basil over the fish. Serve immediately and enjoy!
If you make this recipe, let me know in the comments section! Otherwise, happy Sunday sweet readers!