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Leftover LEMONGRASS AND SLOW ROASTED TOMATOES POACHED HALIBUT WITH ZUCCHINI AND PESTO.
It was so good, that while I normally wait a couple of days for leftovers, I'm doing this one again tonight. The fish was so good. Amazing how just the lemongrass and slow roasted tomatoes can flavor it. I left it in the fridge marinating almost 8 hours (fell asleep) so I was worried it might be mushy, but it was firm but super moist. Hardest part was opening the ziploc bags to extract the fish and the tomatoes without making a mess. This was the first time we'd use our lemongrass and boy is there a difference between it at the store bought.
The pesto on top of the fish was like icing on the cake, not needed but oh so good (see the Pesto with Pine Nuts and Pistachio for more info on the pesto.)
Anyway, now I wish I'd splurged and bought a bigger piece of fish, so we could have had 3 meals out of it instead of just 2. I love Costco's fresh halibut.
The recipe is a FC recipe and I'd be happy to post it if anyone wants it.