Monday Night: Sicilian Halibut, Mushroom Risotto, Broccoli and Beurre Noisette

We picked up halibut at the MP farmers market on Sunday, so we made this last night and let the leftovers from Sunday sit a night. :-)

The fish recipe is from the Splendid Table's "Weeknight Kitchen" newsletter and makes a really nice sweet-sour sauce for the fish. Next time I make this, I should remember to not exactly follow the recipe and to sear the fish before adding the onions to the pan. The presence of the onions (and their moisture) prevents the fish from taking a good sear.

The mushroom risotto was a normal prep, I used mushrooms and onions as flavorings and followed the "quick, but not as creamy, risotto" technique of adding most of the stock up front and cooking with the cover on for 10-15 minutes. For logistical reasons, I actually made the risotto to this point ahead of time and set it aside, then I did the final stock addition and stirring 10 minutes before serving time.

The broccoli was my standard recipe: steamed broccoli [CSA] with beurre noisette. mmmm, browned butter.

We added a green salad to go with all this goodness and were very happy.