not so poor poor man's lobster

May 25, 2017

Cooking lessons commence: I was just introduced to a lovely meal that my partner grew up with and has so graciously taught me how to make. Poor Man's Lobster. Folks, this is a not so poor, amazingly yummy, rich and fulfilling food. Perfect for the breezy cold weather that May is providing the Anchorage area. And perfect for the freshly caught halibut that is rolling in. Pair with a light salad because you're going to want to eat a lot of this and butter is most definitely in the picture.

 

Halibut:

 

boil water:

  • 2 cups of sugar

  • 1 cup of salt

Get a pot of water on the stove and fill with sugar and salt. Bring the a boil.

 

butter sauce:

In the meantime slowly melt:

  • 1 stick of butter (1/2 cup)

  • 2 cloves of diced or crushed garlic

  • 1/4 tsp of paprika

  • pinch of salt if your butter is not salted.

cooking process:

  • Put the halibut into the boiling water and cook until just done. The outside will turn white, there should be a very very tiny piece of clear in the center just before you take them out. They will continue to cook for a little bit when after you take them out of the water. A slotted spoon works best.

Serving:

Place cooked halibut on plate and drizzle butter mixture over. Simple & easy.

 

Salad:

  • greens, tomatoes, cucumbers, peppers, anything else you wish

  • red wine vinegar : sprinkle over salad & toss. Its important to put the vinegar on before the oil because the vinegar will stick to the salad. If the oil goes on first then the vinegar rolls off of everything.

  • Olive Oil: drizzle over salad. I used orange flavored infused olive oil which added am amazing flavor.

  • Salt, pepper, and sumac sprinkled over the salad.

  • 2 ounces of diced gorgonzola or blue cheese.

  • After everything is added mix very well to incorporate all the flavors together. I like to almost over mix because I like the way the gorgonzola falls apart a little and becomes a part of the dressing.

 

 

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