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Aug. 23rd, 2020 10:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Halibut Poached in Red Wine with Stuff.
"It may seem odd to cook fish in red wine, but it's actually a culinary practice that dates back to the Renaissance." Thanks. Oddly enough I already knew that.
1 1/2 pounds 3 cups red wine
1 jarred roasted red pepper, chopped (I assume this means one pepper, not one jar's worth)
1/2 cup canned chickpeas, drained and rinsed (I used 1 can, which is about 4x since I halved the recipe)
1/4 cup pitted black olives (I used olive tapenade)
2 cloves garlic, minced (Ha! I used... more.)
2 tsp oregano
1 2" stick cinnamon
1/8 tsp saffron
4 6-8 oz skinless halibut fillets
Mix the wine, red pepper, chickpeas, olives, and spices in the Instant PotTM. Lock the lid and cook at high pressure for 7 minutes with the keep warm setting off. Quick-release the lid and remove and discard the cinnamon stick. Stir well.
Set the pot to saute for 10 minutes. Bring to a simmer, stirring occasionally. Slip the fish in and set the cover askew on the pot (or use a glass lid). Cook 4-6 minutes until the fish is opaque throughout. Turn off the pot and remove the insert to stop the cooking. Serve the fish in bowls with lots of sauce around them.
What worked: It was okay. The 4x chickpeas made it very filling. It used up a halibut fillet we had in the freezer.
What didn't: I think "1 1/2 pounds wine" is an editing error. If the original was "24 ounces", meaning fluid ounces or 3 cups, that would explain why it was converted to pounds. Who measures wine by weight?
It was underwhelming. Just... it needed more something. Not salt, there was enough from the olives.
Will I make it again? No.
"It may seem odd to cook fish in red wine, but it's actually a culinary practice that dates back to the Renaissance." Thanks. Oddly enough I already knew that.
1 jarred roasted red pepper, chopped (I assume this means one pepper, not one jar's worth)
1/2 cup canned chickpeas, drained and rinsed (I used 1 can, which is about 4x since I halved the recipe)
1/4 cup pitted black olives (I used olive tapenade)
2 cloves garlic, minced (Ha! I used... more.)
2 tsp oregano
1 2" stick cinnamon
1/8 tsp saffron
4 6-8 oz skinless halibut fillets
Mix the wine, red pepper, chickpeas, olives, and spices in the Instant PotTM. Lock the lid and cook at high pressure for 7 minutes with the keep warm setting off. Quick-release the lid and remove and discard the cinnamon stick. Stir well.
Set the pot to saute for 10 minutes. Bring to a simmer, stirring occasionally. Slip the fish in and set the cover askew on the pot (or use a glass lid). Cook 4-6 minutes until the fish is opaque throughout. Turn off the pot and remove the insert to stop the cooking. Serve the fish in bowls with lots of sauce around them.
What worked: It was okay. The 4x chickpeas made it very filling. It used up a halibut fillet we had in the freezer.
What didn't: I think "1 1/2 pounds wine" is an editing error. If the original was "24 ounces", meaning fluid ounces or 3 cups, that would explain why it was converted to pounds. Who measures wine by weight?
It was underwhelming. Just... it needed more something. Not salt, there was enough from the olives.
Will I make it again? No.
