Herbed Olive Oil Roasted Halibut

I adapted this dish from a Food Network recipe aired on "Grilling with Bobby Flay." Since I don't have a grill, this is an oven-baked verion which I think is better because it makes a delicious "sauce" for the mild fish.

Herbed Olive Oil Roasted Halibut

Prep Time: 10 min.
Cook Time: 8-10 min.
Servings: 4

Ingredients:
3/4 cup (scant) extra-virgin olive oil (you can use less if you want, but it helps keep the fish really moist and it's good fat, so I decided it's fine)
2 Tbsp. dried italian seasoning
1 Tbsp. roughly chopped fresh Italian parsley (use the flat leaf--MUST be fresh!)
2 Tbsp. roughly chopped fresh basil leaves (again, don't skimp--use fresh)
1/4 cup finely chopped shallots
1 Tbsp. minced garlic
1/2 cup grated parmesan (the real stuff, not that powdery canned stuff. And don't be scared by the mixture of fish and cheese in this recipe, it is truly amazing)
4 halibut fillets (about 6-8oz each). Cod or snapper would work well too.

Directions: Create and Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan cheese in a bowl. Preheat oven to 450. Coat the halibut in the Italian herb baste and bake for 8-10 minutes until fish is opaque and a knife slides in easily. Don't overbake! Let rest 2 minutes.

I served this with sauteed peas and fennel and crusty french bread, but you could seve with any veggie and starch of your choice--roasted brussles sprouts and polenta would be nice too.

Chili Rubbed Pork with Apricot Glaze

If you want to look like an amazing cook and/or feel really good about your cooking abilities, make this pork! It is the tastiest pork roast I've ever tasted. I've made this twice. The first time we took dinner to a couple families. They both asked for the recipe, and my friend said her husband wouldn't stop complimenting it the entire time they were eating and even said, to his wife, "this is how you should...." then stopped before he got himself in trouble :). The second time we made it for a big family dinner, and again, it got rave reviews. I found it on my favorite food blog, melskitchencafe Mel is amazing, all of her recipes are excellent, and this pork roast is no exception. This recipe is a keeper!


Chili-Rubbed Pork with Apricot Glaze

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger (see tutorial here)
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.