Anne’s birthday entreé
Halibut Asian Style
- 2 pounds halibut fillets, cut into chunks
- 3 tablespoons sesame seeds
- Olive oil
- Sesame oil
- 3 large garlic cloves, peeled and thinly sliced
- 2-inch piece of fresh ginger, peeled and grated
- 1/4 cup soy sauce
- 1 lemon
- 5 sprigs of fresh coriander, leaves pulled off
- 2 green onions, thinly sliced on the diagonal
- 1 fresh red chile, thinly sliced on the diagonal
Place the sesame seeds onto a flat dish, then add the halibut chunks, turning them over in the seeds to nicely coat.
Heat 1 tablespoon of the olive oil and 1 tablespoon sesame oil in a large skillet over medium heat. Add about 3/4 of the sliced garlic to the pan and fry for 1 minute, or until golden and crisp, remove from heat and use a slotted spoon to quickly transfer to a plate, leaving the oil in the skillet.
Return the pan to the heat, then add the sesame-coated halibut to the garlic oil. Sear on one side for 1 to 2 minutes. Using a spatula, turn over and cook on other side for another 2 minutes. Transfer to a plate.
Place the grated ginger in a small bowl with the soy sauce, 1 teaspoon sesame oil and the remaining sliced garlic. Add the zest of the lemon and 2 tablespoons lemon juice, then mix well to combine. Taste and add more lemon juice, if needed.
[Read more →]June 17, 2019 1 Comment
Tarbell’s knockoff
Mark Tarbell and Tarbell’s are one of the many chef friends/restaurants that I follow on Facebook. A great side-benefit to following these talents is that they sometimes post what is on special for dinner that night. When it looks tempting, I can hurry up and make reservations… or if we don’t feel like going out… I can try and duplicate the dish for my own knock-off “special of the day”.
This was the case late last week when I saw Tarbell’s post above. It reads:
“A new week, a new Mr. Fish! Nantucket Sea Bass with a stew of sweet corn, summer squash, and Napa cabbage is topped with a cured tomato relish. We’re loving the veggies we’re getting from local Crooked Sky Farms!“
It is a big recipe, but after not posting a recipe for a full week, a big recipe is called for!
I didn’t have sea bass, but I did have halibut. Additionally, I didn’t want to cure tomatoes for the relish, so instead, I used sun-dried tomatoes as the base. Following is the delectable result.
August 9, 2012 2 Comments
cooking together
We had our friends, Steve and Tram, over for dinner on Sunday. Well, golf and dinner for the boys and antiquing and dinner for Tram and me. As an added bonus, Marissa arrived home at about 5:00, just in time for dinner. She had been in Tucson for UofA’s Homecoming and was able to drop in on Scottsdale for a whirlwind 22 hours.
This was a new sort of dinner party for us, I had a co-chef in the kitchen! Steve is a fabulous cook and he actually ended up making more dishes than I did. Plus he and Tram provided the main ingredient – halibut – that they caught themselves, in Alaska last summer. So Good! Steve and I each took half of the halibut and cooked it our own way.
To top off the perfect day, Tram brought THE MOST gorgeous and delicious angel food cake that I have ever seen or have had the pleasure of eating. She made it from a recipe recently given to her by her mother-in-law. It was divine! If she decides to share it with me (I didn’t even ask yet – I mean she just got it from her MIL!), and if she gives me permission, I will share it with you. Until then just drool over that picture above! Oh my!
Today I am sharing with you Steve’s recipe for halibut with limoncello sauce. If you were smart enough to make the homemade limoncello I taught you how to make last year, then you are ready to crank this out. If not, purchased limoncello is perfectly wonderful to use too.
Thank you, Tram and Steve! xoxo
November 8, 2011 4 Comments
green and orange
Green is one of my two favorite colors, blue is the other. When asked, the majority of Americans will state that their favorite color is blue. But I digress, there is no blue in the recipe, just green and orange. And that second color, orange, is my least favorite color. Not that it matters, just saying…
When I saw the striking orange and green heads of cauliflower at the market, I had to have them. I then cooked and puréed each to the consistency of baby food, and used them as the bed for a light and lovely fish fillet. Broccoli, fennel, celery root, potato, sweet potato, and such, may be used in the same manner, so don’t fret if you can’t find these colorful cauliflower orbs!
September 12, 2010 1 Comment