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Baked Halibut with Sweet Chili Cream

Filed under: Halibut Recipes, Seafood Recipes — Tags: Alaskan Halibut, Alaskan Seafood, easy recipe, Halibut, Halibut Recipe, heart healthy, quick meal, Seafood, simple dinner, simple seafood, thai chili sauce, Thai sweet chili —

This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate taste of halibut, all the while keeping preparation to a minimum and moisture in the fish to a max.

You will need:

1 lb. skinless halibut fillet
1/2 cup reduced fat Omega-3 mayonnaise
lime juice (I keep a bottle of it on hand; I use it in great quantities and love adding it to soda water for spritzers alongside meals like this one)
Thai sweet chili sauce
cayenne pepper
salt
olive oil

1. Preheat oven to 375. Rinse the fish and dust it with salt. Place the fillet in a glass baking dish and drizzle a tiny amount of olive oil over the top, then roll it in the pan a few times to coat.

2. In a small bowl, combine the mayo and chili sauce and beat with a fork. The result should be pink. Add lime juice and stir until the sauce becomes the consistency of salad dressing. Season liberally with cayenne and a little salt. Taste and adjust lime and chili sauce to taste.

3. Spoon the sauce over the fish and turn the fillet so that it is coated on all sides. Heap extra sauce on top, reserving some in the bowl.

4. Bake at 375 until the halibut is opaque through and flakes easily. Add more sauce to the top halfway through the process, to replace any that has melted down the sides. The sauce should form a soft golden crust by the time the fish is cooked through.

5. Serve with lime wedges and rice. Save any pan drippings to drizzle over the rice on the side. Outstanding!

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Tuna Medallions with Sesame Crust

Filed under: Seafood Recipes — Tags: ahi, Alaskan Seafood, Albacore, Asian cuisine, chilies, easy recipe, fish, ginger, Pacific seafood, presentation, quick meal, Seafood, sesame, simple recipe, soy, Tuna —

The original recipe I found for this called for fresh ahi tuna - always a favorite; for something a little different, go the route I did: try wild albacore instead. I was able to buy a whole loin - solid meat, no waste - and have leftovers. This preparation is simple and quick, and looks beautiful on the plate. I have found a few similar versions online - this one comes from my own kitchen, and has the fewest steps and ingredients, although the sauce might take a little longer…got 5 minutes?

You will need:

1 fresh albacore tuna loin
1/2 cup sesame seeds
1/2 cup black sesame seeds
sesame oil
salt

And for the sauce:

sesame oil
soy sauce
rice wine vinegar
1 inch fresh ginger, minced
4 or 5 garlic cloves, smashed, peeled, and finely chopped
crushed, dried red chilies

1. Rinse the tuna loin under cold running water, and then set it out on a plate to come to room temperature. Meanwhile, whisk together equal parts soy, vinegar, and sesame oil to make the sauce. Add the garlic, ginger, and chilies and taste. Adjust seasonings or proportions accordingly. Pour the sauce into some lovely serving bowl you’re dying to show off, and set it on the table - it’s ready to go.

2. Slice the tuna into inch-thick medallions, cutting perpendicular to the length of the loin. Shake a liberal dusting of salt over the fish; turn each piece over and repeat.

3. Combine the sesame seeds in a bowl and mix them together with your hands. Then, dredge each tuna medallion in the seeds so that it is entirely coated on every side.

4. Heat a heavy splash of sesame oil in a skillet to medium high, and sear the tuna medallions, turning them once and taking care not to knock off the sesame crust. Cook only a couple of minutes - tuna should be warmed through but not cooked all the way; test one piece by cutting it in half - the color change should stop toward the center. Blot each piece dry on paper towels.

5. Serve immediately with the sauce either drizzled over the top or on the side.

We had ours with buttery wasabi mashed potatoes and blanched bok choy sauteed with black vinegar, soy sauce and salt.

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Budget Meals: Shrimp and Potatoes - 3 Ways!

Filed under: Seafood Recipes, Shrimp Recipes — Tags: budget meal, Cajun, cajun shrimp, Chinese, chinese shrimp, easy recipe, easy seafood, fish, Greek, greek shrimp, indian shrimp, mexican shrimp, potatoes, quick meal, quick seafood, Seafood, Shrimp, shrimp and potatoes —

shrimp three ways

This is a great way to stretch your grocery dollars while feeding a family. It’s filling, healthful, and quick to make, no matter which style you pick. There are a nearly infinite number of ways you can riff on this recipe if you’re feeling creative, or if you’re missing an ingredient or two. The basic recipe is below, with three thematic variations. Try them all, or make up your own and post your results as comments!

You will need:

1 pound shrimp – thawed, peeled, and deveined
2 large baking potatoes, scrubbed and cut into ½ inch cubes – I soak mine in water for a while first, but you can skip this step, as long as you rinse the cubes a few times – it keeps them from getting mealy or too sticky
2-3 green onions, rinsed and thinly sliced – separate the white parts from the green and set aside
½ medium yellow onion, minced
olive oil
salt and pepper

1. Heat the olive oil in a heavy skillet and sauté the potatoes until they are browned and begin to crisp along the edges. Stir occasionally, but don’t overdo it, or they’ll turn to mush. Pour them into a bowl and set aside.

2. Return the skillet to heat and drizzle with a little more oil. Then, sauté the yellow and white onions, reserving the green for garnish. When they become translucent, add the shrimp and stir until the shrimp are cooked through.

3. Return the potatoes to the skillet until everything is the same temperature. Toss with the green onions, salt and pepper to taste, and serve.

Greek variation:

Mince a few cloves of garlic and toss it in with the onions when they’re cooking. Add a handful of chopped basil or dried oregano, some lemon zest, and feta cheese in at the end.

Cajun variation:

Chop up half of a green bell pepper and sauté it with the onions. Add minced garlic in with the shrimp as they cook, along with a liberal dose of Cajun seasoning and a few shakes of Worcestershire sauce.

Chinese variation:

Toss in fresh minced ginger (or powdered, if it’s all that’s on hand), a few shakes of soy sauce, some rice vinegar, and some cumin with the shrimp. For extra kick, add dried red chilies.

Mexican, Indian, Northwestern – the possibilities are endless. Have fun!

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