Dinner for One

I was home alone for dinner last night and I didn’t get into the house until about 7:15.  I wanted something flavorful, satisfying and healthy.  I stopped at Whole Foods on the way home and this is what I made.  It really came out quite well.  I thought I’d share it with you.  It took me all of about 20 minutes from start to finish.  Note to my culinary school friends – I’d get an F for plating on this, right?!  Have to work on my photography.  I was hungry though and just snapped it quickly.

HALIBUT WITH TOMATOES, CAPERS AND THYME

1 halibut fillet, about .45 lbs

1 small shallot, sliced

5 sprigs fresh thyme

1 tblsp capers

juice of 1/2 meyer lemon

1 small, very ripe, heirloom tomato, cut into chunks

1/4 cup white wine

2 tblsp extra virgin olive oil

Preheat oven to 400F.  In a 10″ oven-proof saute pan heat oil over medium high heat until hot but not smoking.  Add halibut filet, skin side down and sliced shallots.  Sear for about 3 minutes and brown the shallots.   Add thyme, lemon juice and wine and capers.  Turn halibut and sear on other side, 3 minutes.  Add chopped tomato and place pan in oven.  Bake for additional 3 minutes or until filet is done. Don’t overcook.  Take pan out of oven and remove fish. Turn oven to broil.  Return pan to oven and continue to cook until tomatoes break down and sauce is reduced,  is browning a little, and is a nice thickened consistency.  Remove pan and spoon sauce over fish.*  Serve immediately.

QUICK SUMMER SQUASH SAUTE

1 medium zucchini, cut into cubes

1 medium yellow squash, cut into cubes

1/2 red onion sliced

1 large clove garlic, minced

1/2 tsp freshly ground black pepper

1/2 tsp salt

zest of 1/2 orange

scant 1/4 cup white wine

1 tsp fresh thyme leaves

2 tblsp extra virgin olive oil

In a large saute pan on medium heat,  heat olive oil.  Add zucchini, yellow squash and onions.  Cover and saute 4 minutes.  Add garlic, orange zest, thyme, salt, pepper and wine.  Cover and saute 10 minutes, turning frequently or until the squash and onions are cooked through and the sauce is fragrant.  Serve immediately.

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Today’s baking project:  the Martha Stewart Lemon-Ginger Bundt Cake (see below) which I am delivering to a friend later today.  This is a great go-to cake – and remember to add a 1/2 pint of fresh blueberries.  It is really cold and nasty out today so it was nice to get into the kitchen and turn on the oven.  I think I will just sprinkle it with powdered sugar when it is completely cool.

Today being Wednesday, check out David Tanis’ article in the Dining section of the NYT on asparagus.  Of course this is its high season. My husband’s favorite way to enjoy asparagus is roasted at 375F for about 30 minutes with a drizzle of olive oil, a sliced shallot and a generous sprinkle of parmesan cheese (can add some lemon zest) on top (salt and pepper, too).  I love any super quick recipe like this that involves virtually no prep, you throw it in the oven and your vegetable is something far from the ordinary steamed variety.  I have a new small copper au gratin pan from Falk which I now always use for roasting vegetables for two. It is about 10 1/2″ long.  I have a 14″ one from Williams-Sonoma that is my roasting work horse – I roast meats, chicken and all kinds of gratins and casseroles in this pan.  I love these and they are well worth the investment.

Well, off to other endeavors today – it’s not really going to rain on and off for a week, is it?  By the way, I made the same recipe as the Halibut (test #2 –  using 2 small chicken breasts for lunch and finished the veges)  It’s a keeper.