Not only is it Friday but it's Good Friday, so fish tonight. I'm going to make a batch of lemon confit, another staple at Scrimshaw. All you do is slice lemons and poach them very gently in enough olive oil to cover the slices. A shallow pan works well here. Once the slices are tender, 10 mins or so, turn off the heat and let them cool. Store in a jar in the fridge. The oil is delicious all sorts of ways, drizzled on fish and chicken and on those white beans from the other day or in a vinaigrette. Chop up a few slices and add them to Tuna White Bean Salad. Tonight I will flavor baked halibut with the confit and call it a good day.
Halibut with Lemon Confit
In a baking dish season halibut steaks well with s&p and drizzle with lemon oil. Place a lemon slice on each steak and bake at 350 degrees for about 12 mins or until done.
Serve with mashed or boiled or baked potatoes, generously buttered.
And a green veg.
Happy Good Friday.
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