Tarragon-Roasted Halibut with Hazelnut Brown Butter

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

INGREDIENTS

• 1/2 cup blanched hazelnuts
• 1 large bunch fresh tarragon
• 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh lemon juice
• Lemon halves

PREPARATION

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside. 

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish. 

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper. 

Serve fish with hazelnut brown butter sauce and lemon halves and enjoy!

Brown Rice Pilaf with Saffron and Ginger

Saffron's medicinal properties have been touted since the days of Hippocrates, and Cleopatra claimed that it was an aphrodisiac. Its scarcity (it takes some four thousand crocus blossoms to create an ounce of saffron) and the belief that it could be used to treat everything from wounds to the plague even caused the Austrians to go to war over the spice during the Dark Ages. This is at least one feudal folk myth that modern science has corroborated. Studies have shown that saffron has outstanding antibacterial and antiviral properties and also aids digestion. People sometimes balk at saffron's cost, but it isn't unreasonable when you consider its potency; this recipe calls for only 1/8 teaspoon, and as you'll see, a little goes a long way. This pilaf is a delightful and gorgeous dish. The rice is sautéed before cooking to avoid that sticky, gummy consistency, and ginger, parsley, and lemon zest add zing.

Yield: Makes 6 servings

Prep Time: 5 minutes (after soaking the rice) 

*NOTE: Prepare ahead: Soak the rice in cool water and the juice of half a lemon for 8 hours or overnight before cooking; this will make its nutrients more available and decrease the cooking time. If you don't have time to soak the rice, add an extra 1/4 cup of broth and cook for an additional 15 minutes.

Cook Time: 30 minutes

INGREDIENTS

• 1 teaspoon warm water
• 1/8 teaspoon saffron
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon diced shallot
• 1 cup brown basmati rice, soaked, rinsed, and drained well
• 1 3/4 cups water or vegetable broth, homemade or store-bought
• 1/2 teaspoon sea salt
• 1 (1-inch) piece unpeeled fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon finely chopped fresh parsley

PREPARATION

·         Combine the warm water and saffron in a small bowl.

·         Heat the olive oil in a saucepan over medium heat.

·         Add the shallot and sauté until translucent, about 3 minutes.

·         Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil.

·         Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed.

·         Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger.

·         Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.

Variations: Substitute quinoa for the rice (no need to soak it first). For a dolled-up version of this dish, add 1/4 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, and 1/8 teaspoon of ground cardamom when you add the saffron. Add 2 tablespoons of currants or raisins when you add the lemon juice, and substitute mint for the parsley. Serve topped with 3 tablespoons of toasted slivered almonds.

Storage: Store in an airtight container in the refrigerator for up to 2 days.