Recently, we decided that it would be a great idea for the husbo to take one night a week to cook dinner. He would like to cook more, and I like the idea of having a night off 
To further focus his cooking endeavor, we narrow his culinary focus to one genre: seafood. We both like fish and seafood, but don’t really cook it ourselves very often. I’ve cooked fish a handful of times, mussels a few, but for some reason, I don’t make it a regular thing.
Enter: Seafood Tuesday.
Now, husbo pores over cookbooks on Monday night selecting his recipe and listing the ingredients he’ll need. He picks them up on his way home from work, and cooks on Tuesday night. Perfecto, no?
Here’s last week’s Seafood Tuesday recipe and pics. It was really, really fantastic. And I don’t just mean the sight of my cute husby cooking dinner for me in an apron (I pushed the apron thing, haha).
Grilled Halibut with Fennel, Red Onions, and Oregano
Recipe by Rachael Ray on Food Network.com
Ingredients
- 4 (6-ounce) halibut filets
- Extra-virgin olive oil, 2 tablespoons plus some for drizzling
- Salt
and pepper
- Crusty bread
- 1 orange
- 1 bulb fennel, quartered, core removed, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar, a couple of splashes
- Handful flat-leaf parsley, chopped
- 1 tablespoon chopped fresh oregano leaves, 2 sprigs
Directions
Heat a grill pan or outdoor grill over high heat.
Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
Preheat a skillet over medium-high heat.
While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.
It was REALLY delicious. A bit more of a summery dish with the light fennel and orange salad, but it really hit the spot. I had been skeptical of the fennel/orange pairing (I don’t normally like savory/sweet combos, and I find that anise/licoricy flavor grosso), but the rumors were true. The orange didn’t taste like an orange. It was as if the juices just combined all the flavors and the sugars carmelized the other veggies. As for the fennel, it’s got such a light, fresh flavor that I’m really going to try to add it to dishes more often.
My foxy chef in action. (Sorry for the blur; he was a flurry or activity )
Do you eat a lot of seafood? Have a recipe for us to try?
Check back next Tuesday to see tonight’s recipe!
Note: In addition to cooking fish on Tuesday nights, Husbo is also charged with the responsibility of learning more about mercury in seafood as well as sustainability.
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