{"id":22373,"date":"2019-04-30T23:23:11","date_gmt":"2019-04-30T23:23:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22373"},"modified":"2019-04-30T23:23:11","modified_gmt":"2019-04-30T23:23:11","slug":"halibut-with-lemon-oil-roasted-tomatoes-wilted-red-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22373","title":{"rendered":"halibut with lemon oil, roasted tomatoes, wilted red chard"},"content":{"rendered":"

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As a word, ‘halibut’ means ‘holy butte’ (butt spelled with an ‘e’ at the end).<\/p>\n

The name is supposedly derived from the combination of the medieval English words for holy and butte (the combo has everything to do with traditional Catholic food obsessions, and ‘butte’ here is the general term for flatfish, not a part of the anatomy flatfish obviously don’t possess, even when very\u00a0 young).<\/p>\n

Still, for other reasons, I’ve always considered\u00a0Halibut<\/a> a great treat, but it’s generally pretty expensive, so when I spotted a beautiful tray of very fresh looking fillets in the fish display at Chelsea’s Whole Foods market, learned that it had never been frozen, and that it was [very<\/em>\u00a0seriously<\/em>] on sale, I grabbed us a piece.<\/p>\n

I then looked inside my files for a very simple recipe, but one with a little zing, and I found something by California chef David Gingrass<\/a> that I had cut out from Food & Wine<\/a> 12 years ago.<\/p>\n

I mostly followed his instruction.<\/p>\n