Subj : St. Gregory 10
To   : All
From : Dave Drum
Date : Sat May 22 2021 10:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Gregory's Baked Halibut w/Whole Roasted Carrots
 Categories: Seafood, Vegetables, Herbs, Chilies, Citrus
      Yield: 4 Servings
 
MMMMM--------------------------CARROTS-------------------------------
      1 lb Whole, baby carrots;
           - unpeeled, tops trimmed
           - w/some green stem left on
      1 md Red onion; halved, sliced
      8 cl Garlic
    1/2    Red jalapeno; in 1/4"
           - slices
      2 tb Olive oil
    1/4 ts Salt

MMMMM--------------------------HALIBUT-------------------------------
      4    (5 oz ea) pieces halibut *
    1/4 ts Salt
    1/4 ts Crushed chilli flakes
      4 tb Olive oil

MMMMM----------------------GLAZE & GARNISH---------------------------
  1 1/2 c  Orange juice
    1/4 c  Maple syrup
      1    (1 1/2") piece ginger;
           - peeled, minced
    1/2 ts Salt
      4 tb Cilantro leaves; some stem
           - left on
 
  * You can substitute cod, fluke, or flounder for the
  halibut.
  
  To make the carrots, set the oven to 375ºF/190ºC.
  
  Scrub the carrots to clean them, then rinse and pat dry.
  Place them on a large baking sheet. Add the onion,
  garlic, and jalapeno. Drizzle with the 2 tablespoons oil
  and toss to coat. Season with the 1/4 teaspoon salt.
  Roast for about 25 minutes, or until tender and easily
  pierced with a knife. The onion should be caramelized
  and the jalapeno slightly charred.
  
  To make the fish, pat the halibut dry with a paper
  towel. Season with the 1/4 teaspoon salt and chili
  powder. Drizzle the fish with the 4 tablespoons oil,
  then rub all over to coat (both sides). Place the fish
  on a second baking sheet and bake in the lower third of
  the oven for the last 10 minutes of the vegetable cook
  time, or until opaque and just cooked through.
  
  To make the glaze, combine the orange juice, maple
  syrup, ginger, and 1/2 teaspoon salt in a medium
  saucepan over high heat. Bring to a boil and cook,
  stirring occasionally, until reduced by two-thirds (to
  about 1/2 cup) and thickened, about 15 minutes. Remove
  from heat.
  
  Divide the carrots among four plates. Top with the
  halibut and drizzle with the glaze. Sprinkle with the
  cilantro leaves.
  
  Serves 4.
  
  Chef Gregory Gourdet
  
  RECIPE FROM: https://www.runnersworld.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We have sex doggy style - I roll over, she plays dead
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