Ok, let's start with the starters, I am guessing  that the Chicken Liver Crostini is a big "NO" for anyone preparing the Fish Menu.  How about seafood crostini as an alternative? Check the gourmet section of your supermarket, any gourmet deli or your local fish store to find prepared seafood salad.  Spoon this onto the toasted baguette slices.  Delicious - especially as a prelude to the beautiful sweet halibut you are roasting!

Sue will be shocked to learn that I completely agree with her approach.  Preparing your own seafood salad is labor intensive with little additional return (Unlike home made ice cream!) This is the perfect substitute for the chicken liver crostini. 

Oven Roasted Halibut
Cooking fish is the easiest thing in the world!  Here's how I do it.

Preheat your oven to 400 degrees.
Line your roasting pan with aluminum foil for easier clean up.
Arrange the individual portions of halibut in the roasting pan.
Drizzle very little olive oil over the halibut.
Sprinkle sparingly with salt and pepper.
Pop in the oven and roast for 15 - 20 minutes (depending upon the thickness of the fillets).
While it is roasting chop your flat leaf parsely.
The halibut is done when it easily flakes apart with a fork (Use your own portion to test if it makes you feel more confident!)
Remove from the oven.
Lightly brush with melted butter. (Yum!!)
Quickly plate a generous portion of the piping hot butternut squash and carrot puree onto each plate.
Place a halibut fillet on top of the puree.
Sprinkle with parsley and present it to your guests at the table. 
Delight in the oohs and aahs at your beautiful presentation of the meal!

Are you wondering how big an individual portion of halibut should be?  If you picture a deck of cards that's about 4 oz of fish.  I suggest you ask the fish department to help you in cutting up the fish into the number of portions you will need.  They're the experts, why should you guess at it?

Everyday Divas Celebrations
with Mimi and sue
Autumn Dinner