![\"Sunday](\"http:\/\/farm1.static.flickr.com\/206\/469260025_dee9e9eb1b.jpg\")
<\/a><\/div>\nBecause the enamel pans are not up to the job, the asparagus was a little blackened on the stems, or was that on purpose? Yeah, that’s it. The fish, however, cooked in the deep KitchenAid skillet, was delish.<\/p>\n
What’s on the plate there? Glad you asked.<\/p>\n
- \n
- Steamed asparagus: Nothing fancy, just steamed.<\/li>\n
- Brown rice: It’s good for you, you know.<\/li>\n
- Avocado: Do I love avocados. Do I ever.<\/li>\n
- Halibut with tomato, red onion, lime, and chili sauce<\/li>\n<\/ul>\n
Here’s how:<\/p>\n
Sautee the daylights out of a big red onion. I like to use plenty of olive oil and to cook the onion until it’s just short of burned. Put the halibut in the pan on top of the onion and squeeze the juice from half a lime over it. Chop up one big tomato – you can used canned, I’m sure, but if you go fresh, spring for an organic and\/or hothouse one. Grind black pepper over the pan, toss in a teaspoon (or more) of chili oil, and put the lid on.<\/p>\n
That’s it. Cook it until the fish just starts to fall apart. Fish delish. And yup, it’s okay to eat Alaskan Halibut<\/a>. I checked, of course. Also, our new kitchen table sits in a northwest corner, rather glam evening light for fish photography, no?<\/p>\n
*I am not, nor have I ever been, associated with KitchenAid pans. It’s just good cookware and I thought you should know, in case you were, you know, shopping for a housewarming gift.
\n[tags]Fish Wednesday, halibut[\/tags]<\/p>\n","protected":false},"excerpt":{"rendered":"Slowly, slowly, things are returning to normal(ish) around the Nerd’s Eye View HQ. Over the last two days we’ve unpacked the kitchen, glory be, and now we have things like plates and saucepans and utensils. The electric range is a trial, I keep burning food in the old enamel pans, hello housewarming gift friends, how … <\/p>\n