Slow-Roasted Halibut with Fried Capers, Caramelized Lemon and Almonds over Chickpeas and Skordalia

Yesterday I decided to snow myself into my apartment.

I put on my snowflake pajama pants.  Covered myself in a blanket.  And called my brother to commiserate about how this white wall of snow outside my window was impinging on my life plans.

However, after hearing that while he had spent his entire day shoveling my parents house out from under 3 feet of snow, I had spent mine watching Bethenny Getting Married?  Well, he wasn't so keen on listening to me gripe after that.

I tried to explain to him that after being ravaged by the wind on Sunday night and hyperventilating for the entirety of my six block walk to the gym because I was sure that the cold air was somehow going to suffocate me and that I would die, alone and childless on 1st Avenue, I needed to be comforted in a way that only Bethenny can manage.  (After all, I will probably be her in 20 years and it is nice to know that even when I am 39, single, and childless, there will still be a chance that I will get married at the Four Seasons and have a child. All before the age of 40.)

Daniel didn't truly understand.  I know, because he hung up on me.  Or I hung up on him.  Or we got disconnected.  It's hard to say what really happened.  Let's leave it at that.



Anyways.  Then I had my entire day ahead of me!  So I decided to tackle this week's Symon Sundays recipes.

After all.  I've yet to make a single recipe out of Live to Cook that didn't involve at least 5 hours of simmering.  And this one had the words "slow-roasted" in it.  So that meant it would probably take 8.

Well, well, well.  Mr. Symon.  You, like every other man in my life, have let me down.  12-15 minutes?  Since when is that slow?  And if that is slow.  Please.  Explain how exactly you would characterize your Italian Braised Beef with Root Vegetables.  Which entailed a good two days of slow cooking.  Is there even an adjective to describe such a process?

You are an enigma.

I love you. I hate you.  Marry me.



Even though this halibut took up far too few minutes of my life to make, it was absolutely delicious.  Then again, you could cover anything with capers and lemon juice and I'd be pretty damn content.  The chickpeas and skordalia?  Well. I liked it but I'm just not really sure what to do with it.  Mr. Symon recommends using it as a sauce for all sorts of meat.  (Really.  Every kind of meat.)  But if anyone has any more specific suggestions. I'm all ears.

Slow-Roasted Halibut with Fried Capers, Caramelized Lemon and Almonds
Serves 4, adapted from Symon's Live to Cook

4 (6-8 oz) halibut fillets
Kosher salt
3 tbsp unsalted butter
4 (1/4-inch thick) slices of lemon
1/4 cup sliced almonds
4 tbsp capers
1/4 cup thinly sliced shallots
1 1/2 tbsp thinly sliced garlic
1/2 cup chopped parsley

1. Preheat the oven to 225. Season the halibut on both sides with salt.  Spray each side with olive oil cooking spray or rub with some olive oil.  Put the fish in a cold, nonstick ovenproof saute pan or small glass baking dish.  Place into the oven and cook until the fish reaches an internal temperature of 130-140 and flakes easily when prodded with a fork, 12-15 minutes.

2. A few minutes after you put the fish in the oven, heat 1 tbsp butter in a medium saucepan over high heat.  When the butter is hot and foaming add in the lemon slices and cook until they begin to caramelize, about 2-3 minutes.  Flip them over and add in the almonds and capers. Cook for 30 seconds.  Add the shallots and saute for 30 seconds.  Add the garlic, parsley, and the remaining 2 tbsp butter.  Continue to cook until the lemons soften and the butter and almonds begin to brown, about 2 minutes.

3. Place the halibut fillets on warm plates and spoon the sauce over them.

Chickpeas and Skordalia
Serves 6-8, adapted from Symon's Live To Cook

2 cups 1/2-inch cubed day old bread
1 cup almond milk
4 garlic cloves
grated zest and juice of one lemon
1 cup almonds, toasted
2 tbsp olive oil (**Symon uses 3/4 cup)
kosher salt
1 cup cooked chickpeas
3 tbsp chopped fresh parsley

1. Place the bread and milk in a bowl and let soak for 30 minutes.

2. Using your hands, wring excess milk from the bread.  Put the bread in a blender with the garlic, lemon juice, almonds, olive oil and a pinch of salt.  Puree until smooth.  Add some of the reserved milk to bring it to a thick, hummus-like consistency.

3. Transfer to a bowl and stir in the chickpeas, parsley, and lemon zest.  Season to taste.  Serve under fish, chicken, or steak, or use as a spread.

This is my submission to this week's Hearth and Soul Blog Hop!  And also to Symon Sundays, which is hosted over at Veggie By Season!