Friday, 18. May 2012 5:25
When trying out a recipe for the first time, it’s always a good sign when your husband exclaims after just one bite, “Mmm, you should make this again.”
Such was the case when I tried the “Sauteed Fillet of Halibut with Fennel and White Anchovies” recipe from the new “Cooking Without Borders” (Stewart, Tabori & Chang) cookbook, of which I received a review copy.
I loved this dish as much as my husband did. To me, it’s the perfect spring-summer fish dish — healthful and light tasting, and full of vibrant citrus flavors and crunchy textures.