Sear-Roasted Halibut with Roasted Red Pepper Purée

Jay was here for dinner tonight. No real plan for dinner, other than I wanted to make fish and the chocolate mousse that had been calling to me from the latest issue of Fine Cooking. The halibut was good - if I make it again, I'll cut back on the sherry vinegar. The potatoes (recipe also found in Fine Cooking's Quick & Delicious 2004 special issue) and gratin (recipe also found in Fine Cooking's Side dish 2007 special issue) were also good.

The mousse was a big hit. Not only was it really, really easy to make, it was utterly delicious. Jay especially loved it.

• Sear-Roasted Halibut with Roasted Red Pepper Purée (Fine Cooking #85, May 2007, p. 84A)
• Butternut Squash Gratin with Onion & Sage (Fine Cooking #17, November 1996, p. 44)
• Pan-Fried Red Potatoes with Pancetta & Rosemary (Fine Cooking #71, May 2005, p. 10)
• Bourbon-Chocolate Mousse (Fine Cooking #85, May 2007, Back Cover)

Wine: Sea Smoke 2002 Botella Pinot Noir (Santa Rita Hills, California). Excellent, excellent wine. Our friend Ralph gave this wine to Larry for his 40th birthday. We've managed to purchase two bottles of this in the past and have absolutely loved it. It's relatively inexpensive, but so difficult to get. We're on Sea Smoke's mailing list, and were only allocated one bottle last year. This vintage has bright cherry fruit and is really well-balanced.