Halibut Dinner

I've said before, but one of my favorite types of fish to cook with is halibut.  Here is another great and simple recipe for you to try.

Halibut with Creamy Pasta


2 Halibut filets
16 oz. Rotini Pasta
3 cups cream
2 cups white wine
Parmigianino Reggiano Cheese
Shallot
Parsley
Capers or Green Olives
Salt and Pepper
Olive Oil
½ lemon

 

 

This fish is slightly overcooked...being pregnant I always overcook fish...just in case.
 
• Start pot of water boiling for the pasta
• In a sauté pan, heat about 2 Tbs. olive oil on high heat.
• Season fish with salt and pepper and place in hot pan- leave the fish alone to cook and get some color. While the fish is cooking in the oil, continue to “baste” the fish with a spoon…tilt pan slightly and allow the oil to pool to one side then spoon collected oil over the top of the fish. This will help with cooking.
• Add the pasta to boiling SALTED WATER and cook until al dente
• Start to prepare your ingredients:

Pit and chop capers or green olives
Chop shallots
Chop parsley

• Once fish is cooked, remove from pan and set aside
• Deglaze pan with white wine (don’t forget to scrape the bottom of the pan and get the “good bits”)
• Add the chopped shallots and reduce wine by 1/3
• Lower heat and add cream and capers or green olives and the juice of ½ lemon.
• Add the cooked and strained pasta plus a little of the pasta water (this will help to thicken the sauce)
• Add the chopped parsley and shredded cheese and mix.

Once cheese is added, season to taste…remember season in layers. The pasta water was salted, the capers or olives are salted and the cheese is salty.

My number one fan...

She knows what she likes!

 

Chilean sea bass

One of my favorite fishes to cook with has to be Chilean sea bass. This white fish is not only firm and flavorful but also has great nutritional value. A 7 ounce filet has about 150 calories and a decent amount of protein- about 48% of the daily recommended amount! There are so many different varieties of sea bass that are prized for the firm flesh. Chilean sea bass is not really part of the sea bass family at all; it has a richer and softer flesh than other types of sea bass. Either way, it’s one of my favorites.

 

I decided to make a light meal. Something low in calories, fresh and simple, here in Arizona it’s been triple digits and the last thing I wanted for dinner was anything heavy and rich. One of the things I do often is do a refrigerator clear out- I go through and try and use up whatever I have and try and get creative. It sorta keeps me on my toes! So, I had Brussels sprouts, spinach, and tons of lemon and grapefruits…here’s what I came up with.

 

Roasted Chilean sea bass served on a bed of citrus dressed spinach

And a side of sautéed balsamic glazed Brussels sprouts

First start out by prepping your Brussels sprouts-

• cut off the bottom pieces and peel away the outer layers until you see the pale and soft inner layers.
• Next, cut them in half, length wise and set aside.
• Bring a pot of water to a boil and salt the water.
• Boil Brussels sprouts until fork tender- about 5 min. while sprouts are boiling, prepare a boil of ice water.
• Transfer sprouts to the ice cold water to stop cooking process.
• Once cooled, transfer to a preheated saute pan with some Olive oil.  Season with salt and pepper and saute until golden brown. 
• Deglaze with balsamic vinegar-
• transfer to serving dish, and shave parmigiano chesse on top.

 

 

 

Now for the main dish-

• Season your sea bass with some salt (I prefer to use kosher)
• Prepare a sauté pan with olive oil
• preheat oven to 375 degrees
• Put sea bass into hot pan and allow to cook for about 6-7 min.
• Transfer to the oven and allow to cook another 10-15 min. *during pregnancy I tend to overcook fish and meat a bit~

Make quick vinaigrette-

• citrus juice 1/4 cup (save the segments for the salad)
• diced shallots (half shallot)
• Dijon mustard (1-2 tablespoons)
• olive oil (1/2 cup~)
• Wisk until emulsified

Dress picked spinach leaves with vinaigrette and position on serving plate
Pull out fish from oven and position on top of dressed spinach
Drizzle with balsamic glaze and arrange citrus segments around salad

Enjoy~

Agua de Jamaica

Dried Jamaica leaves found at my local Marcado- $4.99 a pound
**Oddly enough women that are pregnant should avoid this tea but when I came across these flowers today in the Mercado I had to make some to share with you.


I first tasted this tea in the kitchen at D'Amico Cucina Restaurant in Minneapolis. The Chef I worked for use to make us this tea as a refreshing alternative on those busy nights. We would also enjoy this tea during our traditional "family meal". The "family meal" was always made by one of the cooks and mainly consisted of a pasta and salad...either way, in the D'Amico kitchen is was always just as good as anything on the menu~ made from the heart and with exceptional ingredients! This tea is no different.

This delicious herbal tea from Mexico, has a strongly refreshing, sweet taste, and is a beautiful ruby red color. It is offered by some Mexican restaurants as a refreshing alternative to iced tea. Hibiscus flowers are called jamaica in Spanish. (Pronounced ha-MIKE-ah -- not like the Caribbean island)



Here's how to make it!
•2 cups dried Jamaica flowers (or two ounces)
•6 cups water
•3/4 cup sugar

Rinse and drain the dried jamaica flowers in a large colander. Bring the water to a vigorous boil. Stir in the jamaica flowers. Stir continuously for one minute while the mixture boils.

Remove from heat, and let steep for two hours.

Strain the mixture, pressing the leaves so all the juice squeezes out. Discard the flowers. Taste. If it is too tart for your taste, add more water and/or sugar to correct for tartness and sweetness.

This drink is served cold, so cover and refrigerate before serving.

Black Mission Figs-

These figs have become familiar to me over the years while cooking in Minneapolis and assembling pastries in Scottsdale. The mission fig originally came from Northern California and was introduced by the Franciscan missionaries. These figs are sweet and grow quickly and can become quite large. Since they do not need pollination, their seeds are smaller than other varieties of figs making them easier to enjoy. These little beauties are a good source of fiber and potassium and low in calories-they not only help to lower high blood pressure, they also taste AMAZING!! They are sweeter than honey and have an attractive tear drop shape. The first crop season is normally around mid to late June and offers a succulent and delicious fruit!!

So, you may be asking yourself…”How do I select figs”?

Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Enjoy on toast, paired with soft cheese or just as they are!

Check out this website to find some great local farms in your area for other great local grown items. Know what your eating and where the food comes from. 

http://www.localharvest.org/

Pate Brisee (pie dough)

Ingredients:

 

2 1/2 cups AP flour
1 tsp kosher salt
1 tsp sugar
2 sticks chilled unsalted butter (cut into small pieces)
1/4 to 1/2 cup ice water

• Place the flour, salt, and sugar in a food processor and pulse until combined

• Add the butter and pulse in the food processor until the mixture looks like coarse meal (about 10 seconds)

• Continue pulsing and slowly add the water- a little at a time just until the dough comes together. Do not pulse longer than 30 seconds.

• Place the dough onto a floured work service and divide the dough into two sections. Once divided, flatten into round disks and place on a piece of wax paper and freeze for up to a week.

I hope you make this simple and wonderful pie dough- and share your feedback!

Happy cooking!