Baked Halibut with Escabeche #25

I want to start playing around with the spice blends I purchased at La Boîte á Epice. I don’t want to hide them amongst other flavors; I want to allow them to stand on their own so I can learn them and know how to best incorporate them in future recipes.

I decided to make a simple baked Halibut using Escabeche #25. From Lior Lev Sercarz’s book, The Art of Blending, I see that this blend is Mediterranean inspired — a combination of Lemon, Saffron, Coriander, Fennel and Spices.

Halibut seasoningsI cut my Halibut into four pieces and placed it on a quarter pan lined with tin foil. I had intended to cook it on the barbecue but the weather altered my plans.

Halibut rawI brushed it very lightly with olive oil. Then sprinkled liberally with Escabeche.

Halibut raw w seasoningsIt was roasted at 350 degrees for 10 minutes — if I hadn’t cut it first I would have cooked it a bit longer.

Halibut baked w sesasoningsThis is a blend that has no salt, so as soon as it came out of the oven I sprinkled it with flakey sea salt. I like either Maldon or Murray River.

Halibut plated 2

Halibut platedI added avocado, lemon and cilantro for presentation, and to round out this simple yet delicious meal.

Halibut and salad dinnerMixed up a nice green salad with a mustard-lemon vinaigrette on the side.

Halibut dinner plateServed it with Sonoma Cutrer, a cold buttery Chardonnay.

Haibut dinner plate 2Okay … some of us prefer Scotch … a great warm weather dinner!!

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