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Halibut With Fresh Rosemary And Pine Nuts

fish

2 tablespoons lemon juice
3 tablespoons olive oil; divided
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
pinch pepper
4 halibut steaks; about 6 ounces each
1/2 cup fine dry bread crumbs
1/4 cup finely chopped pine nuts
1/4 cup grated Parmesan cheese

In small bowl, combine lemon juice, 1 tablespoon oil, rosemary, salt and pepper; mix well. Pour into shallow dish large enough to hold halibut steaks in single layer. Add steaks, turning to coat both sides. Combine bread crumbs, pine nuts and Parmesan cheese on plate. Dip steaks into crumb mixture, coating both sides; press crumb mixture on to fish. In large heavy frypan, heat remaining 2 tablespoons oil over medium-high heat. Add steaks and sauté for about 10 minutes per inch of thickness or until fish flakes easily when tested with a fork, turning once. You could add rice or boiled new potatoes, but it would be bard to improve on rice-shaped orzo pasta, tossed with a little olive oil and a few tablespoons of finely chopped parsley Asparagus in the spring, the freshest of green beans in the summer, or broccoli in the fall would be my choice for greening the plate: lightly steamed, then flashed in a frypan with a few cloves of crushed garlic and a little olive oil

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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