We had a 1½
lb. piece of halibut in the freezer and Roz’s (la bella vita) recipe for Halibutin Prosciutto-Herb Cream Sauce
in my recipe list, so a match was made.
Check out her site for the recipe, which I followed except I added
S&P directly to the fish rather than put it in the herb mixture.
We sided it
with grilled green bean bundles and tomato pie that Bev decided to make to use
some of our maters. She went on line and
found this recipe
from the Roseville Bed and Breakfast in Texas.
Roseville Tomato Pie
Ingredients:
10 count inexpensive buttermilk biscuit
1 ½ cups of grated Monterey Jack/Colby grated cheese (she used cheddar)
1 cup Real Mayonnaise
Sliced tomatoes for 10 Biscuits (from our garden of course)
Grated Parmesan cheese (she forgot to add it)
Salad Supreme by McCormick (she used Penzey’s Florida Seasoned Pepper as it was on hand)
Butter Pam
Dried Basil or Italian Seasoning (she used fresh basil, oregano, and chives)
Ingredients:
10 count inexpensive buttermilk biscuit
1 ½ cups of grated Monterey Jack/Colby grated cheese (she used cheddar)
1 cup Real Mayonnaise
Sliced tomatoes for 10 Biscuits (from our garden of course)
Grated Parmesan cheese (she forgot to add it)
Salad Supreme by McCormick (she used Penzey’s Florida Seasoned Pepper as it was on hand)
Butter Pam
Dried Basil or Italian Seasoning (she used fresh basil, oregano, and chives)
Directions:
1. Spray foil lined cookie sheet with Butter Pam (Bev used a casserole dish). Space biscuits and flatten. Spray biscuits with Pam and sprinkle with basil. Peel and slice tomatoes and place a slice on each biscuit. Sprinkle tomatoes with Salad Supreme. Mix Monterey Jack/Colby cheese with mayonnaise. Put 1 tsp. on top of tomato and sprinkle heavily with parmesan cheese.
2. Bake at 350 degrees until biscuits are done (about 12 minutes). Do not let the biscuit get too brown. Do not be skimpy with spices.
3. Bev sprinkled on more herbs after removing from the oven.
As hard as I
try, even using a remote probe thermometer, I still always seem to overcook the
halibut , but the sauce was so good it made up for it. Bev and Pat don’t like fishy fish and Pat
will eat very little seafood period, but they both enjoyed the mild halibut
with this sauce - which I'll definitely use again on other white fish.
1. Spray foil lined cookie sheet with Butter Pam (Bev used a casserole dish). Space biscuits and flatten. Spray biscuits with Pam and sprinkle with basil. Peel and slice tomatoes and place a slice on each biscuit. Sprinkle tomatoes with Salad Supreme. Mix Monterey Jack/Colby cheese with mayonnaise. Put 1 tsp. on top of tomato and sprinkle heavily with parmesan cheese.
2. Bake at 350 degrees until biscuits are done (about 12 minutes). Do not let the biscuit get too brown. Do not be skimpy with spices.
3. Bev sprinkled on more herbs after removing from the oven.
Even though Bev had
trouble getting the biscuits done, the tomato pie was company quality and
although I was full, I had to eat a second one.
Next time (which will be soon), she’ll use a cookie sheet per the
directions and leave space between them for the heat to get to the biscuits.
And as for the leftovers, sauce over scrambled eggs and fried potatoes.
All photos
can be enlarged by clicking on them.
And as for the leftovers, sauce over scrambled eggs and fried potatoes.
Have a great
day and thanks for stopping by Almost Heaven South.
One year
ago: A Busy Saturday
Two years
ago: Steak And Avocado Taco Salad
Larry
7/26/12 meal date
7/26/12 meal date
A perfect summer meal. I'm so glad you made a tomato pie with your homegrown tomatoes. The ones that you shared with us were fantastic and I thank you. In fact your homegrown tomatoes are featured today on my blog. Nothing beats homegrown tomatoes.
ReplyDeleteSam
So do you and Bev have my room ready yet? I'm ready to start eating dinner with you guys from now on!!! Everything looks fantastic!!
ReplyDeleteI have no idea how I got my last halibut cooked so perfectly. Just lucky I think. I's so hard to get it just right. I'm liking that tomato pie recipe. Now if I can only get tomatoes from the garden. I've picked one medium sized with not many more on the horizon.
ReplyDeleteThis really does sound good. I was not a fan of halibut until I had it barbecued/grilled. Loved it! I think yours sounds great and demands to be tried. Have a great day. Blessings...Mary
ReplyDeleteLarry, That dinner with the halibut, green bean bundles and the tomato pie looks absolutely terrific! I wouldn't even want to add Tabasco... Take Care, Big Daddy Dave
ReplyDeleteThanks so much for the shout-out Larry! I'll take your advice and try another white fish too since halibut is so expensive. Bill is helping me make another tomato pie today (he's making the pie dough and rolling it out for me). . . so many delicious varieties. Yours looks great with the biscuits! I'd not only have 2 helpings, I'd also go for a third! Thanks once again! Roz
ReplyDeleteThe tomato pie looks like a great way to use the fantastic tomatoes that are coming into the farmer's market now. The whole dinner is mouthwatering, Larry. Halibut is a favorite in my house.
ReplyDeleteIt all looks so tasty Larry.I haven't had tomato pie before, but it sounds so good-must try it soon.
ReplyDelete