Goodbye Summer, Hello Fall: A Roasted Fig Fish Dinner

September 2, 2015

We’ve finally made it to the end. Ya’ll I didn’t know we’d make it. These past couple of weeks have been something strong… and when I say strong, I mean hot! I have to admit, summer, I’m over you. I’m ready for all things fall. I’m ready for the pumpkin overload. I’m ready for sitting outside and needing a sweater because I’m chilly! I’m ready for Halloween. I’m ready for turkey dinners! Guys, can you feel the leaves about to change yet? Ok yes, summer weather is technically still with us for at least a few more weeks. But I have stocked up on coats, and I’m going to dream about them until the day I can break them out.

As we all know, Labor Day is the official close to summer for most Americans. The boats get docked, the kids go back to school, Starbuck’s pulls out the ever popular pumpkin spice latte. So what is the best way to close out summer and welcome fall into your lives? I’m banking on this dish, a roasted fig and halibut entree. It’s the perfect balance of those delicious summer seafood notes that no one wants to let go, but with the sweet brown caramelization that only a fall treat can bring you.

Sidenote: If you were wondering what I made my mama when she came to town, this is it. And she was pleased. So I’m thinking you might be too.

What’s really amazing about this dish is that it’s extremely low maintenance as is anything made on a baking sheet. It takes 30 minutes to cooke and from there you can immediately get to cracking. I’m ready! Are you?



serves 2


2 (6-8 oz) Halibut Fillets

1 shallot

lemon zest from half of a lemon



4 green figs (cut into halves)

4 brown turkey figs (cut into halves)

seasoning salt

3 bay leaves

lemon juice (half of lemon)


1. Preheat oven to 400° F. Chop shallots into strips. Season shallots with lemon zest, salt and pepper. Bake for 10 minutes.

2. Add figs. Bake for 13 minutes.

3. Take baking sheet out of oven. Heat oven to 450° F. Move figs to the side of baking sheet, layer halibut on the center of the sheet, on top of the shallots. Season with seasoning salt, lemon juice, and bay leaves. Bake for 10 – 15 minutes.

4. Remove from oven. Serve immediately.

And just like that, you’ve got yourself a divine summer send off dinner that you made just like that. I’m snapping my fingers… just imagine  it.

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