Tuesday, June 26, 2012

Fabulous Fish II

For some reason I have been on a seafood kick lately, even though it should be grilling season. Last night, short on time as usual, I made a quick and tasty halibut dish. It pairs well with any sauteed veggie, which can be made while working on the other items at the stovetop.

Halibut with tomato and garlic topping
4 halibut fillets (about 1.5 lbs total)
3 tb butter
4 cloves garlic, divided
1/2 c white wine
1 tb olive oil
1 c tiny tomatoes, chopped
2 tb lemon juice
Fresh chives, cut into 1" pieces

Season fish with salt and pepper. Melt butter in a large pan over medium-high heat. Add 1 garlic clove, smashed with a knife blade. Add halibut, top down, and sear 3-4 minutes.
Meanwhile, heat oil in a small saucepan over medium heat. Add 3 sliced garlic cloves and sautee until they begin to brown. Add tomatoes, a few grinds of peper, and lemon juice and swirl to mix ingredients.
Flip fish, add wine, sprinkle with parsley and cover for 8-10 min until cooked through. Fish may need to be cooked in two batches.
Serve fillets on a platter, topped with tomato-garlic mixture and fresh chives.

Thursday, June 7, 2012

Spicy Salmon

Another great weeknight fast go-to recipe using our bulk purchased salmon!
Salmon with spicy tomatoes
2 salmon fillets
Cayenne pepper
1 c tiny tomatoes
1/2 c heavy cream
1 ts cumin
1/4 ts cinnamon
2 tb butter or ghee

Preheat oven to 375 degrees. Sprinkle the salmon with cayenne, salt and pepper.
Add cumin and cinnamon to cream in a small saucepan. Dice or slice the tomatoes and stir in. Heat over medium, stirring occasionally.
Melt butter in a large ovenproof pan over medium-high heat. Place salmon, top down, into hot pan to sear in spices, about 3 minutes. Flip fillets to skin side down, spoon half of the tomato mixture on top, and place in the oven to finish. After 5 minutes, spoon remainder of sauce on top. Cook in oven 3-5 more minutes, depending on thickness, until done.

Saturday, June 2, 2012

Maybe Malaysian

This recipe started out as something far different than what it became, but it is good for one of those nights when you forgot to take something out of the freezer.

Shrimp and Cauliflower with Coconut Sauce
1/2 head cauliflower, cut into florets
1 lb shrimp, peeled
2 tb lime juice
2 ts coriander
3 garlic cloves, sliced
fresh ginger, grated
3/4 c coconut milk
2 ts ground ginger
1/2 tsp pepper
1 ts coriander
1 ts red pepper flakes

Steam or roast cauliflower until done.
Combine shrimp and next 4 ingredients in a shallow pot over medium heat. Cook until shrimp are done, then remove with a slotted spoon to a serving bowl, leaving most of the garlic slices in the pot.
In a glass measuring bowl, whisk together coconut milk and next 4 ingredients. Pour into pan with remaining lime juice and garlic and whisk or stir to combine.
Plate cauliflower, top with shrimp, pour sauce over.
This recipe will also work with other veggies, such as broccoli or brussels sprouts.