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Ideas for side dishes w/Halibut

15 years ago

My dad found Halibut on sale for 15.99 a pound! Haven't had it in 2 years and I am going to do the parmesan/panko bake. I'm wondering what to serve with it. My dad doesn't like rice, so I'm looking for something else.

Ideas?

TIA

Duane

Comments (8)

rachelellen
15 years ago
Cous cous is good with fish. I typed up my recipe for Ginger Scented Cous Cous in another thread...there are also some other great sounding sides in the thread.

If you're doing a Parmesan-Panko bake, you might follow the Parmesan lead into Italy and serve it with a nice marinara pasta, or, how about a lemon anchovy sauce?

Lemon Angel Hair

Prepare your angel hair pasta or thin spaghetti according to your personal preference.

Mince a good amount of Italian parsley...it is an actual ingredient, not simply a garnish.

Mince garlic cloves according to your taste (I like lots)

anchovies (minced) or anchovy paste

fresh lemon juice

freshly ground black pepper

extra virgin olive oil.

Heat the olive oil, and quickly saute the garlic to release it's aroma but not to brown. Add the anchovies/paste & black pepper and stir for a moment or two. Add the pasta & parsley & toss to coat & warm the pasta through, drizzle with lemon juice & serve.

Putting proportions down is difficult, as I have never measured them. It would probably be good for you to experiment before the actual dinner. What you want is a good, lemony, salty flavor but not fishy. Better to underdo than overdo with the sauce ingredients because you can always quickly saute some more garlic, anchovy & pepper to toss in with more lemon if it's bland. It really is a forgiving and easily adjusted for taste pasta side.

Here is a link that might be useful: Ginger Scented Couscous
gardenguru1950
15 years ago
Duane:

Noodles -- a gazillion ways even simply buttered.

Ravioli, tortellini -- maybe stuffed with just cheese, maybe stuffed with shrimp or lobster or crab; deconstructed or "inside-out" versions of ravioli are very hot now

Roasted vegetables -- the starchy ones, of course, such as parsnips, carrots, sweet potato, winter squash

au gratin -- I like cauliflower

Potato pancakes -- we did these at the restaurant with many kinds of fish

Couscous -- with diced vegetables

Hush puppies

Orzo salad

In addition to these "starches", make sure you have plenty of green veggies.

Joe
Related Discussions
What side dishes do you guys usually make?
Q
Comments (37)
Here's a few more to add to your repertoire: HOMEMADE RICE-A-RONI 3/4 cup long grain white rice 1/2 cup broken spaghetti or angel hair pasta 1-3 Tblsp. butter 14 oz. chicken broth 1 tsp. chicken base 1 tsp. dried parsley flakes 1/2 tsp. garlic powder Salt and pepper to taste Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes. GREEN CHILE, CHEESE, AND RICE CASSEROLE 1 cup long grain rice 2 cups boiling water 1 tsp. salt 1 Tblsp. butter 1 (4 oz.) can diced green chiles 1-1/3 cups sour cream Salt and pepper to taste 3/4 tsp. garlic powder 1/2 tsp. ground cumin 2 cups Colby Jack cheese, shredded Cook rice according to directions in water with salt and butter. Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and 1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350° F. oven for about 30 minutes or until cheese is bubbly and rice is heated through. Serves 6 to 8. CRUSTED ASPARAGUS (UBERKRUSTETE SPARGEL) 2 lbs. asparagus, trimmed and boiled or steamed until barely tender 3 Tblsp. butter 1/4 cup freshly grated Parmesan cheese 1/4 cup heavy cream or half-and-half Salt and freshly ground pepper to taste Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450° F. oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6. YAYA'S GREEK POTATOES 2 lbs. potatoes, peeled & cut into large chunks 2 onions, sliced 2 Tblsp. olive oil 1/3 cup vegetable broth (may use chicken broth) 1 tsp. oregano 3 garlic cloves, minced or grated 2 lemons, zest & juice Dried Parsley Sea salt & pepper Paprika powder Preheat oven to 400° F. Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.
...See More
Favorite side dishes?
Q
Comments (25)
For just about any kind of roasted veggie, I use Italian dressing instead of olive oil. I've just never liked the taste of olive oil, but I DO like the bit of zing you get with the Italian dressing. That alone might make something different enough now and then. Just be aware that it burns quicker. One of my favorites is to slice squash or zucchini about 1/2" thick, dip both sides in Italian dressing, and grill. You can spear several slices like a shishkabob for easier handling. I also love to sautee fresh green beans in Italian dressing, a bit of soy sauce, rice vinegar, and garlic salt. Yum! It has a nice tang.
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Any good side dishes and minimal watching needs?
Q
Comments (16)
I couldn't say about seasons for the potatoes. We almost always have them but, from what I've read here, our produce is very different from the rest of the country. Cracked wheat are wheat kernals that have been broken. They cook faster than whole wheat berries, and kind of fluff up. There's also bulgar, which is precooked and dried, and cooks very fast. Kasha is buckwheat groats, like a cracked buckwheat. You know, and don't like barley. Cracked wheat, bulgar and kasha are all potential substitutes for that. Cook according to directions on the package, and add your favorite flavoring. Bulgar has a distinctive, toasty flavor on its own, but also takes flavor from what you add. Possibles include using broth instead of water for boiling. A few dabs of salted margarine on top (or a little flavored oil and salt). Chopped herbs and a tiny bit of balsamic vinegar, or a touch of sweetened rice vinegar and chopped steamed veggies. Slivered almonds and peaches. The possibilities are endless. Anything you can do with rice you can do with wheat, for some variety. Yes, indeed, a full sized food processor with a grating disc makes cleaning up the biggest chore in preparing for pancakes. Another prepare ahead starch would be mashed plantains. You can make some great purees from roots like parsnip, celery root, and rutabega. But that might be too like baby food for your toddler, and might require more spoon skills. You can also roast roots. Cut them into even sized cubes, about an inch on a side. Toss them in a bowl with a little seasoning and a little oil (something that'll take heat like Canola rather than salad oil like extra virgin olive oil). Put them in a heavy, shallow pan, spread out with space between the pieces, and roast at 450Â° until they're crisp outside and tender inside. This is something you can do ahead, and put in the oven next to your main to reheat. You can do the same with other vegetables for a change of pace too, but cut them at least twice as big. You can make mashed potatoes without dairy. I just use potatoes. If you want a rich substitute you can use a creamer like Mocha Mix. For something thinner, there's almond milk, rice milk, soy milk... And there are some very good vegetarian margarines that cook pretty well.
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garlic scapes sauce for grilled halibut?
Q
Comments (3)
Robin, thanks for your help. I wouldn't have thought that the flavor wouldn't infuse...so I would have gone to the trouble of incorporating the scapes for nothing... And, Scott worked outside and didn't eat lunch yesterday. So at 2:30, he ran an errand and stopped and got himself pierogies.....grrrrrr. Needless to say, we had pizza at the carnival last night instead of a b'day celebration. So today is the halibut! I like to hear about those different veggies as I will be getting some at the CSA - soon. Did he pre cook the beets at all? I've never grilled broccoli either. Can you tell me any more about this? It sounds great! Thanks. Stacy
...See More
ann_t
15 years ago
Duane, we eat halibut as often as possible when it is in season here. Moe and I both love rice, but his side of choice for halibut is potatoes. Either roasted potato wedges, or fries or parisienne potatoes. Lori's
is delicious. You are in for a real treat. I really don't like Panko so I use homemade fresh bread crumbs.
chase_gw
15 years ago
I think you may be referring to Lori's halibut, if so , you're going to love it!

Roasted or grilled asparagus is our green veggie of choice with halibut. Especially right now when it's local!

For the starch we like oven roasted new potatoes with rosemary. Just halve new potatoes , toss in some olive oil to lightly coat, sprinkle with fresh chopped rosemary and roast uncovered at 400 or so turning occasionally. I also do these on the BBQ wrapped in foil.

If it's a special meal these potatoes are very good and make a nice showing.

Tattoed Potatoes (Monique)

1/3 to 1/2 cup extra virgin olive oil
1 Tsp salt
1/2 Tsp freshly cracked pepper
6 small fresh rosemary sprigs or Italianparsley leaves
3 russet potatoes unpeeled, cut in half lengthwise

Preheat oven to 400 degrees.

Pour olive oil into medium sized glass baking dish and add salt and pepper, stirring to combine. Press rosemary sprig or parsley leaf on cut side of each potato half and place cut side down in the oil.

Bake until potatoes are nicely browned, 40 to 45 minutes. While cooking, gently move potatoes every now and then with spatula to keep from sticking. Remove from pan when done, turning flat side up, carefully leaving pressed herb in place. Arrange on platter and serve immediately.

A glass dish works well because you can check for doneness by carefully holding dish overhead to see if potatoes are browned, being careful not to spill the hot oil.
sankum
15 years ago
This looks really yummy!...thanks chase for the recipe

Here is a link that might be useful: Recipes
rachelellen
15 years ago
Ooh, that reminds me of a new way (well, new to me) I just learned of making small potatoes...new potatoes or the thicker fingerlings or just small red or white potatoes, about the size of golf balls.

Melt enough butter in a pan to thoroughly coat the potatoes (don't peel them) when you shake them in the pan. Sprinkle with kosher salt & black pepper. Put the lid on the pot and reduce the heat to low for 25 minutes. Remove the pan & leave the potatoes to steam for another 5 before removing the lid & sprinkling the potatoes with your choice of fresh minced herbs. I like marjoram, with a bit of rosemary & chives.

These are so tasty that I eat the leftovers cold for snacks just as they are.
dgkritch
15 years ago
Duane, the Halibut is so good, I like to go really simple.
Roasted asparagus and a slice of homemade (or good artisan) bread and real butter! That's it.

(and my MIL just gave us a couple of packages of frozen Halibut.........hmmmmmmmmmm???)

Deanna
loagiehoagie
Original Author
15 years ago
Thanks for the ideas! Still debating...but going to be Cauliflower and some kind of potato. Either Au Gratin or twice baked. I love the new potato idea too but the market didn't have them yesterday. By the way the cauliflower was $3.99 a head! But it was huge..so I hemmed and hawed and finally grabbed it. At least it's something healthy for the money. And besides....thats only about a gallon of gas! Jeesh!

Duane

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