Marla visits, Alaskan halibut for dinner!

My dear friend Marla was in Seattle for a conference and came a few days early to stay the weekend with us. She used to live in Seattle and moved to Houston about 18 months ago. We met a on a flight to California. She was assigned the seat behind me and we bonded immediately because we were both knitting! She is from Canada and was taught to knit when she was a child. She is a phenomenal knitter, spinner and seamstress. We went to Nancy's Fabrics in Queen Anne to look for buttons and also to Hilltop Yarn which was a fun excursion into the city. Whimsy accompanied us on the trip but had to wait in the car for us while we were in the shops. I am in awe of the detailed, "every stitch is perfect" Nordic style fair-isle sweaters Marla produces. She is working on a beautiful sweater from Dale Garn NR 138 pattern book, however the directions are entirely in Norweigian which thankfully she is fluent in. I introducted Marla to Ravelry.com and we discovered two other knitters who are working on the same sweater pattern. Marla showed me how to strand 3 colors on one row but it will take some practice for me to master the technique. It would have come in handy on the ladybug sweater I am knitting since I have now resigned myself to duplicate stitch the spots on the ladybugs. Saturday night Scottie and Arlene came over to meet Marla, enjoy dinner together and knit. It was wonderful weekend made even more so by having it shared with friends. Rob's mom came over and was as sweet and helpful as always. Rob whipped up a magnificent meal of salad, asparagus, risotto and halibut. This recipe is one that we have enjoyed many times since my friend and co-worker Judy prepared it for me a few years ago.

Halibut Steamed with Oranges and Tomatoes

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Market tip: choose Pacific or Alaskan halibut rather than Atlantic halibut.

3 large oranges

3 T olive oil

3 Cups thinly sliced red onions

3 garlic cloves, thinly sliced

1 1/2 14.5 oz cans diced tomatoes in juice

1 Cup dry white wine

1/3 Cup sliced, pitted Kalamata olives

6 halibut filets 5-6 oz each

3 oz drained feta cheese

3 Tablespoons chopped fresh chives

Cut off peel and white pith from oranges. Cut oranges between membranes to release segments. Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; saute' until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives (if desired - I am not wild about olives so they are optional for people to put on top of the fish after serving). Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12-14 minutes. Place halibut on plates. Top with vegetable mixture, feta cheese and chives.

Bon Appetit - January 2003