Earlier this summer, I was excited to be featured in an article about Davidson College alumni making careers in the food industry for my school’s alumni magazine: the Davidson Journal. As part of the article, titled “Main Courses,” they asked me to share a recipe that I thought alumni might enjoy.
I wanted to pick a recipe that was approachable, but also taught a technique that could easily be applied to other meals. My two most frequent requests from clients seeking private cooking lessons is that they want to learn how to cook fish and that they want to cook healthy, yet still delicious, food. This recipe for Halibut a la Provencal is perfect on both counts.
