A Hunky Halibut
When I placed this dish of “Halibut and Spinach with Orange-Pine Nut Vinaigrette” in front of my husband one Saturday night, he exclaimed:
It does look pretty impressive, I must admit. Like a restaurant-quality dish. But would you believe it took mere minutes to make?
The recipe is from the new Curtis Stone cookbook, “What’s For Dinner” (Ballantine Books), of which I received a review copy. Yes, those of you who pooh-pooh celeb TV chefs as nothing more than pretty faces should know that Stone, the host of “Top Chef Masters,” can actually cook. The Aussie is classically trained and learned his craft alongside greats like Michelin three-star chef and notorious bad-boy, Marco Pierre White.
The 130 recipes in this book are designed for our busy lives today. They are geared toward different days of the week, such as “One-Pot Wednesdays” when you don’t want to spend a lot of time cleaning up, and “Thrifty Thursdays” when you want something delicious that’s easy on the wallet.
The halibut dish falls under “Time-Saving Tuesdays.” Truly, you can have it on the table in about 20 minutes, too.