Take advantage of the season and bake some fresh halibut fillets to tender perfection in your Wood Stone Home oven to highlight a light summer meal.
- Ask your fishmonger to cut portions for you of even thickness or cut them yourself from a center cut fillet.
- Use a shallow baking dish so the heat from all sides of the oven will cook the fish quickly and evenly.
- Keep the flame height low and tent with foil to protect this delicate fish.
- Top lightly with pesto, tapenade, chimicurri or your favorite spice rub. Or keep it clean and simple with just lemon infused olive oil and sea salt.
- Another option: I like to make a quick relish of lemon, olive and herbs which is reminiscent of classic Moroccan preserved lemons.
- Click here for the full recipe: http://woodstonehomearchive.com/resources/recipes/seafood/baked-halibut-lemon-olive-relish/
In the old days I would get out my electric skillets and set up a fry station on the kitchen counter. Efficient, yes, but I’d also be left with a splattery, greasy mess. Now any mess is left in the Wood Stone Home oven instead! The heat of the stone hearth keeps the oil up to temperature while the top heat from the dome begins to cook the top side of the chicken as well, sealing in moisture…delicious! Check out the recipe and video of frying chicken the WSH way.
Since the oven is already hot, skip the large kettle of boiling water for your corn on the cob and roast it instead. It’s super easy and also provides a nice smoky flavor as the husks begin to char. My family likes to flavor the butter inside with garlic, Parmesan and fresh thyme leaves.
Warm fruit and crunchy topping make for a delicious summer dessert from the oven. You can cook this Summer Berry and Nectarine Crisp just inside the doorway if your oven is heated to a high temperature for the rest of your meal. Serve warm with vanilla ice cream and enjoy the summer evening.