Living in Portland, I feel a touch of panic when raindrops fall in September. It’s not part of the deal. Traditionally September is one of our finest months–sunshine and 60s–and one we all deserve in preparation for the rainy season. The past week has been a bit dark, but I’m determined (and hopeful) that summer will come back for an encore performance, no matter how brief.
Since my cooking style always fluctuates with the seasons, I’ve been tempted to break out a big heavy pot and start braising. But I can’t, not yet. So I took a baby step last night and decided to turn on the oven and move dinner indoors. I roasted halibut and topped it with a tangy, salty green olive relish. The dish felt right at home with a sliced tomato salad, yet I couldn’t help picturing it with a combination of roasted root vegetables. Turns out it was the perfect dish to segue into autumn.
Although the meal sounds dinner-party fancy, it comes together quite quickly, starting with the green olive relish. Just pop pitted green olives in the food processor along with briny capers, parsley, orange zest and juice, and a splash of olive oil. A few quick pulses and you’ve got a fragrant, flavorful gluten-free relish. (You can do this with a knife, too, of course.) I dab a bit of olive oil on the halibut along with some salt and pepper and roast it in a hot oven until it’s just done. (This takes about 12-15 minutes for a thick (1 1/2 inch) fillet; thinner fish will cook faster.) That’s it.
I like to make sauces that pair well with many partners (in case of leftovers), and this green olive relish is no exception. Halibut matches perfectly with the relish, but it can be pretty pricey. Consider pairing the relish with grilled chicken breasts or roasted pork tenderloin for weeknight meals and saving the halibut for a special dinner. Swordfish or sturgeon would taste great with the relish as well.
And speaking of tasting great, what are some of your favorite “transition meals” as we move into cooler weather? I have a feeling I’m going to need some ideas! ~LbR