It’s been a beautiful summer so far. Perfect weather in sunny CA.
I had a fantastic week. Two dinners with two dear friends both who sent me home with fruits of their labor: heirloom tomatoes grown with care by my friend Dan and CA halibut caught by line by my friend Jon. Yes, CA halibut caught by line. Dan is the master of the tomato garden, I can honestly say I have not had better tomatoes than his. Jon is the master of the sea. Who catches halibut by line, this was a big one, 15 pounds.
I wanted to eat both the tomatoes and the halibut quickly to take advantage of the freshness of both. So why not combine them together and top the dish with lovely fresh made pesto (I used basil, thai basil and almonds (instead of pine nuts) and garlic.
My friend Robert suggested adding some ascorbic acid (grind a Vitamin C tablet with a mortar and pestle) to the pesto to prevent oxidation and help to keep it green, even after sitting a while. He said to make sure it is pure Vitamin C (e.g., no rose hips or other vitamins) and use about 1/8 to 1/4 tsp. Briefly blanching and icing the basil will also help keep it really green.
It’s great to have foodie friends! Thanks guys!!!
I prepared the dish very simply, poached the halibut in water, with some white wine added, fresh parsley, thyme, cilantro and garlic. It poached for about 8 minutes. I removed the fish from the poaching liquid, patted it dry and then laid it down on the diced tomatoes and topped the dish with freshly made pesto.
Delicious, perfect for a summer dinner. So fresh and tasty.
The pesto didn’t overwhelm the fish but complimented the fish and tomatoes perfectly.