Wednesday, 24 June 2020

Uma salada alabote, com orzo e um ingrediente secreto

Halibut salad with orzo and home salt cured olives
This shows the sheer joy of creating a Mediterranean dish that's pretty good for you too.However this is not a typical dish of the Mediterranean,but the inclusion of casa rosada´s own olives, home cured in flor de sal salmarim is the perfect example of how the addition of a secret ingredient,along with fresh garden herbs can create a tantalizing dish.
The word Halibut is derived from haly (holy) and butte (flat fish), for its popularity on Catholic holy days.Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture,and therefore often included in the Portuguese cataplana. 
Halibut salad with Orzo and salt cured olives
Serves 8
For the fish:
650g (11/2 pounds) halibut fillet cut into 11/2 inch cubes (about 40 cubes)
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
3 or 4 fresh mint sprigs
1/2 tsp flor de sal
1/2 tsp freshly ground black pepper
 
For the Orzo:
3 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
1 clove garlic,minced
11/2 tsp flor de sal
1/2 tsp freshly ground black pepper
4 pints water  
250g orzo
2 tsp finely grated lemon zest
1/2 cup salt cured black olives,pitted and coarsely chopped
1/4 cup chopped fresh mint 
2 tbsp minced flat leaf parsley 

To prepare the fish,put the cubed halibut in abowl and add the lemon zest,lemon juice,olive oil mint sprigs,salt,and pepper.Turn the cubes to coat them.Cover and refrigerate for 20 to 30 minutes.
To prepare the orzo,in a bowl,combine the lemon juice,olive oil,garlic, 1/2 teaspoon of the salt,and the pepper and stir to mix.
In a saucepan,bring the water to a boil over medium-high heat.Add the remaining teaspoon salt and the orzo and cook until al dente,4 to 5 minutes.drain well and place in abowl.pour the lemon juice combination over the warm orzo and turn to coat.gently turn in the lemon zest,olives,mint and parsley.cover to keep warm.
Prepare a medium-hot wood or charcoal fire in a barbecue or preheat a grill. Oil the griddle or prepare a rack,if grilling in the oven.thread the halibut cubes onto about 8 skewers.do not pack them too tightly.Place the skewers on the griddle  or on the grill rack 5 to 6 inches from the heat.Cook for about 5 minutes each side ,turning once.The fish should just be opaque in the middle.Do not overcook.
Remove the fish from the fire.slide the fish from the skewers.Arrange the orzo on a platter, and top with the fish.Serve warm or at room temperature.

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