Simmering in Skillet
©PEGhardee

Happy F.R.I.D.A.Y. Really trying extra extra hard to eat slim and healthy meals with the Gobble Gobble Day approaching in a steady stream of speed! So this is what td and I are having tonight. And then tomorrow we are headed to the Pirates game, Military Appreciation Day, where we will be a part of their first ever card stunt.(http://www.cardstunts.com/) AND a flyover…I can barely contain my enthusiasm; and Brenton and Mary Beth will be home to join us in this most excellent celebration. Pics of tomorrow’s game to follow, just for the shear enjoyment of the Pirate Nation Fanfare…It is truly unparalleled. Just wait!! AND G, M, and L will be in NC tomorrow morn as well from Boston…for 8 (count it…eight) whole entire days and nights. Yippee!

2  halibut fillets
1 medium onion, cut into chunks
12 baby carrots
12 spears asparagus, ends trimmed, sliced into 2 inch pieces
1/2 cup fresh orange juice
Zest of 1 orange
12 basil leaves, chopped
1 garlic clove, minced
2 Tbs chopped dill
2 t olive oil
Salt and pepper to taste.

©PEGhardee

In small bowl, stir together orange juice, orange zest, basil, garlic, and dill.
Heat olive oil over medium heat in skillet.
Salt and pepper one side of halibut.
Place this side down in skillet and sear 1 minute.
Turn fillets over.
Reduce heat to medium-low.
Add vegetables and orange juice mixture.
Simmer 6 minutes covered.
Remove lid and stir vegetables around.
Cook another 3 minutes uncovered until vegetables are tender and fish is cooked through.
Cut fillets in half lengthwise.
Divide fish and vegetables among 4 plates.
Garnish with dill, basil, or orange slices.
Serves 4.