Glorious white peaches! Suzanne found a halibut recipe in the Post (http://projects.washingtonpost.com/recipes/2010/07/28/five-spice-rubbed-halibut-peach-ginger-relish/) with a peach relish. I dutifully eliminated the fat and made it as follows: I cooked the peach dice to provide liquid in the pan. I minced the ginger root and added it, likewise the onion. I forgot the vinegar but added a little diced jalapeno. It was lovely on top of the halibut, which I simply poached in vegetable stock.
Ingredients:
For the relish- 1 teaspoon olive oil
- 1 small onion, cut into small dice (2/3 cup)
- 1 teaspoon grated or minced peeled ginger root
- 2 ripe peaches, peeled, pitted and cut into 1/4- to 1/2-inch cubes (about 1 1/4 cups)
- 1 teaspoon toasted sesame oil
- 1 tablespoon seasoned rice wine vinegar
- 1/4 teaspoon sugar, or more to taste
- 1 tablespoon water, for serving (optional)
For the fish- 1/2 teaspoon Chinese five-spice powder
- Two 4-to-6-ounce skinless halibut fillets
- Salt
- 1 tablespoon olive oil, plus more for the grill rack
- 1 tablespoon finely chopped chives (from several long stems), for garnish
2 comments:
Look's delicious! What's in chinese five spice powder?
well, I didn't add that, because I poached it instead of grilling it with oil. Here's a recipe for the powder from Wikipedia: star anise, cloves, cinnamon, Sichuan pepper and ground fennel seeds. That does sound good! It would probably be good mixed with the peaches, ginger & jalapeno.
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