Casey and I just got back from a wonderfully relaxing trip to St. Lucia and spring is in full bloom here in DC (finally)! When the seasons change, I love the changing cooking styles that go along with the weather. Even though I ate my body weight in seafood on our trip, I was craving a bright, fresh fish dish when I got home. This has been a favorite of ours, simple to make and wonderful tasting. The cornflake crust is superb and the chile-cilantro aioli goes perfectly with the fish. I first posted this recipe almost exactly a year ago, it really is a great spring dish! See the original post and recipe
here.
We're feeling pretty proud of ourselves with the basement renovation being done but we have tons of little projects to tackle and the task of renovating the upstairs bathroom looming as well. I'll also be posting pictures of our back patio project which was finished at the end of last summer but someone (ahem, me) slacked on taking after pictures.
8 comments:
This looks amazing! I don't make fish as often as I would like, and this totally reminds me that I need to make it more!
Looks delicious! Baked cod with sliced tomatoes, lemon, and parmesan is my favorite standby for cooking fish!
This looks great! I love that dipping sauce. It looks like it pairs beautifully with the fish. St. Lucia sounds wonderful. I hope you had a fabulous trip!
I featured your blog over at my Spotlight Sunday today :)
I love the aiola! Sounds amazing with the fish and so fresh and flavorful! Perfect weekend meal!
This looks amazing I bet it tastes amazing too, or else you wouldn't be revisitng it haha. Will this work on other white fishes?
@Shu Han I think you could substitute a lot of different types of fish for the halibut as long as they are thick and firm enough.
Thanks for sharing!!! I am an avid CL cook, and have yet to see this recipe. I used Tilapia, as that is what I had on hand. I'm sure fresh halibut would be amazing, but Tilapia was a great and budget-friendly substitute. We had roasted asparagus with the fish, and that was great dipped in the aioli too. Yummmm. A keeper, for sure!
Post a Comment
I love comments! Thanks for taking the time to leave me one! If you have a specific question, please make sure that your email is linked to your account so that I can respond to you directly.