We rarely use our For Cod and Country cookbook but it looks like we are starting to turn that around. This is the second post this week from this big book, which has a lot more to it than recipes. The introduction to the recipe in the book starts with "I love raisins with fish-they have the perfect balance of sweet and acid...". It reminded me of a conversation I had with my mother in March just after we all went on lockdown. She was going through her pantry and refrigerator and discovered some raisin English muffins and some salmon cakes and decided to make a sandwich. She was surprised how good they tasted together. We discovered the same thing when I prepared this recipe.
I chopped 1/4 c. raisins and mixed with 3 T panko bread crumbs, 2 T melted butter, some freshly grated ginger, 2 t mace, and the zest of one orange to form a paste.
The paste was pressed into the halibut which was cooked (breading side down) in our indispensable cast-iron skillet for four minutes. The skillet was then placed into the preheated 300 degree oven and baked for 20 minutes. Once it was cooked through we flipped the fish over and served. It came out light and flaky. We served this with the leftover tarragon rice from James' offering the night before.
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