Do you believe me when I say I didn’t plan for this to happen? Well, it’s true. Welcome to my non-intentional Week of Savory Summer Dinnahs Featuring Peaches and Animal Proteins.
Absolutely not the dumbest thing I’ve accidentally set into motion (ask my bangs circa 1993). Likely one of the most delicious.
Peaches are just fantastic right now, and I’m happy to indulge. Today, I’m subbing them for tomatoes in a Caprese-ish basil-ish situation… Not that tomatoes also aren’t doing their thing right now.
The blackberries were an impulse decision (sometimes you JUST GOTTA LIVE, MAN). While they were gorgeous, you may or may not want to include them. Maybe it was the particular ones I got, but they were a touch too sweet in my opinion–not overly intrusive, but I think I would’ve preferred the dish without. Your call.
P.S. Note on the nail polish–it’s this weird b&w polka dot thing which I happen to love, but I woke up the morning after putting it on for the first time and groggily thought that something bad happened to my hands. Ah, 6 a.m. brain, never stop being you.
As for the halibut, I just felt like making a favorite from last summer (drool) with a different take. And what you have here is beautiful, mild, flaky white fish, seasoned and seared to crispy perfection on the outside, tender as can be in the middle. All topped with the flavors and colors of summer.
You don’t have to use halibut–any mild white fish will do. If you feel like grilling instead of pan-searing, go for it–I was worried it would all fall apart (probably wouldn’t if you don’t try to flip prematurely), but you likely don’t worry about presentation like I do. Also, a nice bonus of pan-searing is that you get to baste the fillets with foaming brown butter as they cook. Not too shabby a touch, but again, your call.
Oh, that halibut is such a peach.
P.S. Next week could very well be Accidental Ice Cream Week. There may be some kooky-ass flavors in store.
1-2 peaches, pitted and thinly sliced into half-moons
1/2 cup blackberries (or not–see above)
2 tablespoons minced shallot
1 garlic clove, minced
1 tablespoon champagne vinegar
1 tablespoon chopped chives
3 tablespoons chopped basil (chiffonade is nice), divided
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground fennel seeds, divided
Salt and freshly ground pepper
2 6-ounce skinless halibut fillets
1 tablespoon butter
Toss together the peaches, blackberries if using, shallot, garlic, vinegar and chives in a bowl with 2 tablespoons each of the basil and olive oil and 1/4 teaspoon of the fennel. Season with salt and pepper and set aside.
Mix the remaining 3/4 teaspoon of fennel with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and sprinkle this over both sides of the fillets. Heat the remaining tablespoon of olive oil in a medium nonstick skillet over medium-high heat until shimmering, then add the fish and cook until browned on the bottom (about 5 minutes). Flip and add the butter to the pan; continue cooking for a couple minutes more, spooning the butter over the halibut. Remove from pan and serve topped with peach mixture. Top with the remaining tablespoon of basil. Serves 2.