Sunday, June 14, 2020

Halibut, Calabrian Style with Lemon Dill Rice

I few years ago I was researching recipes for a catering we were doing, when I came across this recipe...well a version of this recipe. It inspired me to make tonight’s dish. If you watch any cooking shows you will hear them refer to using Calabrian Chilies. So when I saw that the original recipe was “Calabrian style” recipe, but it didn’t include chilies, I knew I had to work it in. 

Also, the ventilation in our house isn’t the best, so I decided to make the dish on the grill. Pulled out my cast iron, which was perfect for this dish. 

Here’s what I made....

Halibut, Calabrian Style


  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1¼ lb. fresh halibut, cut into 2-inch pieces
  • ½ cup chopped onion
  • ½ tomato, chopped
  • 2 Calabrian chilies, chopped
  • 1 tsp. flour
  • 1½ cups dry white wine
  • 1 (15-oz.) can chickpeas, drained
  • ½ cup chopped fresh parsley
  • Lemon zest
  • Lemon wedges

  1. Stir together 2 Tbsp. oil, the lemon juice, salt, and pepper in a large bowl. Add fish and toss to coat. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add onion; sauté until golden, about 8 minutes, then transfer to a plate.
  2. Remove fish from marinade, discarding marinade, and pat fish dry with paper towels. Transfer fish to hot skillet over medium-high heat; brown 1 minute on each side, then remove from skillet.
  3. Add flour to skillet; cook, stirring, over medium-high heat until lightly browned. Stir in wine, chickpeas, onion, tomatoes, chili’s and half of parsley. Simmer until slightly thickened, 2 to 3 minutes. Return fish to skillet; cook until it flakes easily with a fork, about 1 minute. Serve with remaining parsley, lemon zest, and lemon wedges.
  4. Serve over lemon dill rice.

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