Category Archives: Fish and Seafood

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Shrimp with Tomatoes and Feta Cheese

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This was the main dish for Elitia’s birthday meal. If you saw the last post for the Lemon Pepper Rice you will know that it was her 21st birthday and I wanted to make her something special for dinner. I knew she liked seafood so when I saw these shrimp in the store I immediately knew what I wanted to make. I had seen a recipe in Saveur for a shrimp dish that had feta cheese in it. Feta cheese you ask? Yup, feta cheese. I know many people think seafood and cheese don’t go together but I am here to tell you yes they do! Of course I am a huge feta cheese lover. The salty, the creamy, all I can say is just yummmmm! 
When I brought out the ingredients for the meal I had a head over my shoulder. 
Kevin – Ummm what are you making?
Me – Dinner
Kevin – Haha I mean what are you making for dinner?
Me – Shrimp
Kevin – *glaring* I can see that, but what are you putting with it?
Me – Peppers, tomatoes, and some feta cheese
Kevin – Feta cheese?
Me – Ummm yes that is what I said
Kevin – Okaaaay 
Me – Your faith in me is staggering
I just love our little chats over meals don’t you? He was also wondering why I was leaving the shells on the shrimp. I explained that it adds more shrimp flavor to the dish. If you don’t mind peeling shrimp it is great to cook them with the shells on. But it is just too messy for this dish so tails on is fine. Also, don’t stress about the amount of time the shrimp cooks. Kevin kept asking me over and over “Are you sure they should cook this long?” and yes they do cook a long time, but they came out fantastic.
I reduced the amount of oil and feta cheese that the original recipe called for to try and lighten it up a bit. I also used reduced fat feta for the same reason. I feel I could have used more red pepper flakes because we like heat, but Elitia and Dylan both said they liked it the way it was and with the Lemon Pepper Rice this dish is a winner!
Shrimp with Tomatoes and Feta Cheese
adapted from Saveur Magazine
1 1/2 pound large shrimp, tails on
2 tablespoons olive oil
8 green onions, chopped
1 bell pepper (red, orange, or yellow), chopped
1 tablespoon fresh oregano, chopped
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon crushed red pepper flakes
4 roma tomatoes, seeded and chopped
4 ounces reduced fat feta cheese crumbles
3 tablespoons milk
Heat oil in a large skillet over medium heat. Add the green onions, bell pepper, oregano, parsley, and red pepper flakes. Cook, stirring occasionally, until the bell peppers soften, about 5 minutes. Reduce heat to medium low and add the shrimp. Cook uncovered, stirring occasionally, for 30 minutes. Add the chopped tomatoes and cook for another 5 minutes. Stir in the milk and feta cheese and cook for an additional 20 minutes. Serve over Lemon Pepper Rice.
ENJOY!!

Cod with Grilled Ratatouille Pasta

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One of the families past favorites is Cod Ratatouille en Papillote. I was so happy to find a way that we all liked veggies we just don’t normally eat. Eggplant? Zucchini? Not everyday food for us in this house. I have been lucky enough to sneek them in a few dishes that everybody liked but this was a BAM in your face you are eating eggplant right now! So like I said, pleasantly shocked errr surprised that everyone fell in love with the dish. 
Now it is summertime and I am going through a grilling obsession. It is  bad, really bad, I want to gill everything!! It has gotten to the point that my dogs go to the other side of the yard when I am standing by the grill. They just aren’t going to take any chances! But my mind was not on how to grill my dogs eewwwww *shudder* but rather on this cod dish we had loved so much. How could I make that dish on the grill? I contemplated using tin foil but I decided against that since it really isn’t grilling so much as steaming something on the grill. 

I had just read a blog post from a friend of mine, Melissa at Chin Deep and she had just done Baba Ganoush using grilled eggplant. Yessssssss I will grill all of the veggies that were in the dish, grill the fish, and then put it all together. We have a plan working now!! I could just taste all of those wonderful flavors. Oops gotta run to the store! So I picked up a few more things to grill through the week. One of them being Melissa’s Baba Ganoush, and got home in record time! As I sit down to flip through my new Everyday Food magazine what do I see? Grilled Ratatouille Pasta! Wow here I thought I was being so original *sigh* oh well. But I did like the addition of the pasta to the game and they didn’t have fish with theirs so it is kind of a marriage of the two recipes now. I don’t really care, all I know is that it tasted very very good. There were 5 people eating and this dish got a thumbs up from all of them. How could I be any happier?
How pretty do these babies look? Is it bad when you get all giddy over fresh produce? Hhmmm maybe I need to get out of the kitchen more often.
With the grill on medium-high heat, and lightly greased, we tossed all the veggies on the grill. It takes our grill about 5 minutes or so per side but your grill times may vary so start checking after about 3 minutes or so.
See how yummy they start looking? I kept wanting to pick a tomato off and eat it but I knew I would burn myself!! But it was worth the wait for the finished dish. 
This really is an amazing dish. The fish, the veggies, the pasta? Mmmmm heaven!!
Cod with Grilled Ratatouille Pasta
4 6-ounce fish fillets
1/2 pound curly pasta
1 medium zucchini, cut lengthwise into thick slices
1 orange bell pepper, halved, stemmed, and seeded
1 small eggplant, cut lengthwise into thick slices
1 small to medium red onion, halved
4 tomatoes, cut into thick slices
1/4 cup olive oil, plus more for grilling
4 tablespoons white balsamic vinegar
Salt and pepper
1/4 cup ( a generous handful) roughly chopped fresh flat-leaf parsley, reserve a tablespoon or so for garnish
Bring a medium pot of water to boil, salt well and add the pasta, cook according to package instructions. Drain and return the pasta to the pot.
Heat a grill pan to medium-high heat. Lightly oil the hot grill and place the vegetables on the grill. You may have to work in batches. Brush the veggies with oil and salt and pepper them. Cook on each side until browned and tender. Transfer to a cutting board to cool. 
Rough chop the veggies and add them to your cooked pasta along with the oil and vinegar. Season with salt and pepper and the parsley and toss.
Season both sides of the fish with salt and pepper and place the fillets on a clean oiled grill.  Allow to grill without moving until the fish becomes opaque about half way through. Carefully turn fish and finish cooking. 
To serve place a heaping pile of the pasta in a bowl and top with a fish fillet, sprinkle with parsley.
ENJOY!!
This recipe was also shared on;
Amee’s Savory Dish Fit and Fabulous Fridays

Food Star Friday – Crab Stuffed Mushroom "Throwdown"

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My Crab Stuffed Mushrooms
Paula Deen’s Crab Stuffed Mushrooms
Happy Food Star Friday everyone! Today I am doing a little twist to my regular Food Star Friday post. I decided to have some fun and do a recipe “Throwdown”. I love Paula Deen, even if her food hasn’t been the healthiest in the past. I just love her sense of humor, love for her family, and basically her joy of life. I do have to admit though, another thing I love is her crab stuffed mushrooms!! I know, I know, not the healthiest thing in the world. But hey, like I say, all things in moderation. I don’t eat them everyday so if I have a few here and there (like once a year maybe) I don’t think it is that bad right? However, I decided that I wanted to try to make one of my favorites a little healthier so I can enjoy them a little more than once a year.

Like I explained in my posts for Manic Monday and my Crab Salad Sammies, we found ourselves pleasantly surprised by a gift of 4 very large and very fresh dungeness crab last week. I was so excited. As we were cleaning them I kept nibbling. They were so tender and sweet I almost wanted to just dig in and eat them plain, but I had known, almost from the minute the crab hit my kitchen, that I wanted crab salad sandwiches and stuffed mushrooms. Once I got down to the business of planning the recipes I realized that I was very torn. I knew I loved Paula Deen’s crab stuffed mushrooms but have been trying to make things a bit healthier. So that was when my son suggested a “throwdown” between the two recipes. What a great idea right? It was a way to really be able to compare the two recipes side by side and get honest opinions.
Everyone was in the kitchen as I combined the stuffing for each recipe, commenting and wondering how it would go. Once the mushrooms hit the oven we all adjourned outside to not only beat the heat of the kitchen, but to relax and enjoy a cold drink. One the timer went *DING* the relaxing stopped. Into the kitchen we all piled to take a peek of the little beauties as they came out of the oven. Everyone wanted to grab them right then and there but I chased them outside so I could get the platters set up and the crab salad sandwiches made. As soon as I got the food on the table outside (and took my photos) they dove in.
What was the verdict? Everyone of course loved the creaminess of Paula Deen’s, well they do have cream cheese in them, but I was surprised to hear them say they loved mine as well. Mine had more crab in it so that flavor came though. At the end it was a tie. They said that there would good things about both and they would want them both again *sigh* the whole point of the “throwdown”, to have a winner!
So I guess I will need you to check them out for yourself and let me know what you think!

Crab Stuffed Mushrooms
1 pound of very large mushrooms, stemmed and the ribs carefully scraped out to make room for the stuffing
4 tablespoons butter
5 green onions, minced
1/2 red bell pepper, minced
1 pound crab meat, picked clean of shells
1 cup fresh bread crumbs
1 tablespoon seafood seasoning (I used Old Bay)
Salt to taste
Pepper to taste
1/2 cup Parmesan cheese (optional)
Preheat oven to 350 degrees F.

Chop stems and set aside. Spray a shallow baking dish with butter-flavored spray.
Melt butter in skillet, add reserved chopped stems, green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, seafood seasoning, salt, and pepper. Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese, if desired. Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.

ENJOY!!!

Crab Salad Sammies

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What a glorious summer this is turning out to be in Western Washington. We have had two weeks of gorgeous weather! It is funny, I complain about the rain, coming from San Diego I am not used to it I don’t care how long I have lived here, but in the summertime is when I realize how green and beautiful it is here. I still miss California. However, days like these make me forget it.
With all of these fantastically sunny days all I have wanted to do it be outside so I don’t miss a minute of them. So it only seems natural to me that I serve almost every meal I make on the patio. The sun, the trees, and good food just seem to all work together. On this particular day we had about 3 pounds of fresh crab meat I wanted to serve up. I knew one of the first things I wanted to make was crab salad. Nice cool, creamy crab salad with juicy tomatoes, crunchy lettuce, and a nice soft bun? Heaven!

I also did a crab stuffed mushroom “throw down” between Paula Deen’s crab stuffed mushrooms and my healthier version. I will post that for you tomorrow and I can tell you…it was a close one!! Seth and his girlfriend Heather sat on the patio with us as I spread out the platters of stuffed mushrooms and plates of sandwiches. There were oohs and ahhhs (which I love) followed by a mad dive for the food. I just stepped back and let them have at it. After that all I heard was “Mmmmm” and “Wow this is so good” as they ate. 

I need to send a thank you note to the person that dropped the crab off at Kevin’s work, this meal was not only fun it was full of crabby goodness that only comes from sweet fresh crab. If you are looking for a fantastic summer sandwich for lunch or dinner, look no farther, you have found it!


Crab Salad Sammies
1 pound cooked crab, picked clean of shells
3/4 cup low fat mayo
1 tablespoon fresh lemon juice
4 stalks of celery, finely chopped
3 green onions, finely chopped
1 tablespoon (a palm full) of seafood seasoning (I used Old Bay)
Salt and pepper to taste
2 large vine ripened tomatoes, sliced 
Green leaf lettuce 
4 soft rolls, cut in half (I used Bolo Rolls)
Combine the crab, mayo, lemon juice, celery, green onion, and seafood seasoning in a medium bowl. Stir just enough to combine all of the ingredients but don’t break the crab up too much. Season to taste with salt and pepper and stir to combine well.
Place a couple of leaves of lettuce on the bottom half of the rolls, then top with two thick slices of tomato. Top them with a large scoop of the crab salad and the top of the roll.
ENJOY!!!
This post was shared on 
Tuesday Talent Show with Chef in Training

Salmon with Avocado Salsa

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I was cruising around Pintrest one day, oh well let’s be serious I cruise Pintrest EVERYDAY, and found some recipes for salmon. Since we have some wonderfully fresh salmon around here right now I knew I wanted to find a new salmon recipe. It was Memorial Day weekend and we already had plans to make ribs with baked beans and potato salad (recipes will be posted for those soon) so I wanted to make something light and summery. When I found this recipe it all but leaped off the screen and smacked me in the face screaming “Make me, make me!!”. It was from a blogger I had never read before. Her blog is called Laylita’s Recipes and she has some seriously good stuff there! 

I am a huge avocado fan as well. I mean I have been known to slice up an avocado with a bit of salt and lime juice and make a lunch out of it! I have so many avocado recipes pinned, I could make an avocado dish every night for 2 weeks I think. So yes, I was a happy camper to find this. When I first told everyone what I was making I got some strange looks. Everyone here tends to be a bit of a “purist” when it comes to salmon. Grill it, or bake it with minimal seasoning so the flavor of the salmon is number one. I agreed with this idea to a certain extent but like I said, this recipe begged me to be made so I ignored that idea and set off to the store to pick up everything I needed. I bought my salmon and it looked so gorgeous and was so fresh I almost sliced off a bit and had a little salmon sashimi snack, but I fought off the urge and got down to the business of prepping everything.
I had wanted to grill the salmon on a cedar plank but couldn’t find any so we opted for a bit of tin foil to keep it from sticking to the grill because I wanted to cook the filet whole instead of cutting it into individual portions. I prefer it whole and feel that it makes it easier to cook the fish without drying it out. Could just be my weird thing, which wouldn’t be new, but it is how I like to do it.
The verdict? Let’s see, there were a lot of OhhEmmmGeee’s flying around. I was afraid fingers would get bitten as everyone went back for more before it was all gone. My son’s friend Avin was here, as well as my “adopted son” Ryan who was visiting from San Diego. So of the 5 people eating it, EVERYONE loved it. A couple “this is the best salmon I have ever had”‘s were heard as well. With Grilled Veggies with Garlic Balsamic Reduction along side, I will guarantee you that this is a meal I will be making again soon! 

Salmon with Avocado Salsa
based on a recipe by Laylita’s Recipes
2 1/2 to 3 pound salmon fillet
2 teaspoons salt
2 teaspoons roasted ground cumin (used McCormick’s new gourmet collection but regular cumin is fine)
2 teaspoons roasted ground coriander (again McCormick)
2 teaspoons sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper 
4 tablespoons olive oil, divided
1 red onion thinly sliced
1 avocado, pitted and cut into cubes
3 jalapenos, ribs and seeds removed and finely chopped (can use less if you don’t want it spicy or use Fresno peppers)
Zest from 1 lime, and juice from 2 limes
1/4 cup fresh cilantro leaves (a good handful), chopped
Salt to taste
Mix salt, cumin, coriander, paprika, onion powder, garlic powder, and black pepper in a small bowl. Drizzle the salmon with 1 tablespoon of the olive oil and then rub it with the seasoning blend. You don’t have to use it all if you don’t want it just depends on the size of your filet. 
In a medium bowl combine the onion, lime zest, avocado, jalapeno, cilantro, lime juice, and 3 tablespoons olive oil. Stir to combine, season with salt to taste. Place in the refrigerator until ready to be used.
Place tin foil over a baking sheet and lay your salmon on top. Curl the edges to make a little “tray” out of the foil. Cook the salmon on the grill over medium heat (about 200 degrees F) We cook it until the white fat comes to the surface.
Remove from the heat and top with the avocado salsa. 

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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Hello my friends and welcome to another edition of Food Star Friday. I really love doing these segments. One because well, I just love to cook, and two because the pressure is off of me. Seriously, I love coming up with great recipes for everyone to enjoy, but when I do Food Star Friday I get to try recipes by known food stars and critique them. I don’t know, maybe it just makes me feel important. Silly I guess, but for awhile I had thought about doing a restaurant review blog. I just realized, even though reviewing would be fun, I love cooking waaaaaay more. I would be more interested in figuring out what was in each dish so I could recreate it at home.

Anyway, if this is your first time here, on Food Star Friday I cook a recipe from a well known food star and then give my (and my tasters) review of that recipe. This week I did a Paula Deen recipe. I know Paula has gotten a bad rap in the press lately about her diabetes and unhealthy cooking practices, but I have always been a Paula fan. So I wanted to try one of her recipes that was more on the healthy side so I could share my love for her as well as my love for healthy food. I feel this recipe does just that.

I have never blackened anything before. Well at least not on purpose (having flashbacks of some wicked smoke alarm fiascoes), so I was a bit nervous to see how I would do. I was sure that the fish would burn and/or stick to the skillet because it didn’t call for any oil in the pan. But Paula knows her stuff! Thank goodness it was Food Star Friday and I know I have to stick strictly to the recipe or just might have ruined the whole thing. I realized afterward that the fish would have fried in the oil and not blackened.

My other fear was setting off my smoke alarm. I did open my kitchen window as a preemptive move, but the alarm stayed pleasantly quiet through out the cooking process (which made my dogs very happy).

I did have to pick up a few specialty items for this recipe. I didn’t have sweet paprika, only regular and smoked. I did a bit of searching on the internet about the difference and realized that the flavor profile would be different if I used anything but sweet so on the list it went. I also did not have ground thyme or ground red pepper. It also calls for store bought mango salsa. I would have personally loved to use my Sweet and Spicy Peach Salsa, and if I  make this again I will do just that. But I was following the recipe word for word so I wanted to find a quality salsa. I found a brand called Susan’s All Natural Gourmet Mango Salsa. It was fantastic!! I want to try to recreate it.

I can happily tell you that this was a hit with 3 of my tasters. One barely made a positive ID check on it before he inhaled it completely! So it was 4 thumbs up with this meal. YAY I love it when that happens!!


Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

  • 1/4 cup sweet paprika
  • 2 tablespoons ground thyme
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/2 cup (1 stick) butter, melted
  • 4 (6-ounce) tilapia fillets
  • 4 Kaiser buns, split, buttered and toasted
  • Cilantro Lime Mayonnaise, recipe follows
  • Store-bought mango salsa


In a shallow dish, combine first 6 ingredients.
Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.
Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.
Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:

  • 1 cup mayonnaise
  • 1/4 cup freshly chopped cilantro leaves
  • 1 tablespoon fresh lime juice
In a small bowl, combine all ingredients. Cover and chill.

Smoked Salmon Scrambled Eggs

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I know that my schedule for the blog has pretty much been a mess since last November, when my father passed away. It has just seemed like it has been one thing after another with my health and my furbaby Angel’s health, etc. But I am going to be getting back to normal now. I promise!

Wednesday used to be “Rachael Ray Wednesday” here at Bobbi’s Kozy Kitchen. Those of you that have known me for a while know that my journey into the foodie universe began with my gastric bypass surgery and my discovery of Rachael Ray. Her recipes weren’t scary, and for a new cook that was so comforting.

My first blog was called Bobbi Renee and Rachael Ray (ala Julie and Julia) but as it began to grow several people warned me that there might be some copyright issues if I continued using Rachael’s name so Bobbi’s Kozy Kitchen was born, but I still like having a day to celebrate recipes from the person that gave me the courage to do what I am doing now. Wow am I gushing or what? Geezz Bobbi!!

Ok, I am done now. Let’s get on to the recipe. We did what I call BFD (breakfast for dinner) last night. Mostly because we all love smoked salmon here, but also because I wanted to start sharing some recipes that would work well for a brunch menu (hint hint guys Mother’s Day is coming soon). It is super simple, super tasty, and a wonderful dish for any time!

Another plus for this meal? I got extra smoked salmon so I could have a bagelwith salmon and cream cheese today yummmmm!!

Smoked Salmon Scrambled Eggs
  • 1/2 pound sliced smoked salmon
  • 18 eggs
  • 3/4 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 4 tablespoons of fresh chives, finely chopped

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 3 tablespoons of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve.
Serves 8
*side note* If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Halibut Soup or just call it Epic Yumminess in a bowl!!

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I was sooooo excited to find this recipe! Halibut is one of my all time faves PLUS it was on sale (thank goodness) this week, so my pound and a half didn’t cost me an arm and a leg.

The first time I made this soup was back when I had my blog “Rachael Ray and Bobbi Renee”. I was new to the whole blogging thing and got so carried away with how good the food came out I forgot to take a picture. I also forgot to completely read the recipe so when I got ready to make the soup WHOOPS not all the ingredients were there. I used to do that a lot. Luckily I have gotten much better.

This soup could be made with cod just as easily, and much cheaper, but I do love halibut so much and again it was on sale so I have no guilt about it.

I can’t say enough about how awesome this soup is!! With the andouille sausage and poblano pepper it gives you just enough heat to make it tasty but not blow the top of your head off. Oh and don’t forget the crusty bread to mop up all of that yummy broth!!!

Halibut Soup
2 tablespoons olive oil
1/2 pound andouille sausage
1 large yellow onion, chopped
1 large carrot, peeled then sliced in half and cut into half moons
1 poblano pepper, seeded and chopped
4 large cloves of garlic, chopped
Kosher salt
Cracked black pepper
1 cup dry white wine
6 cups chicken stock
1 15-ounce can of hominy (white or yellow)
1 1/2 pounds halibut cut into 1-inch chunks
1 medium zucchini, cut in half and then cut into half moons
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro leaves, chopped
Juice of 1 lime
1 loaf of crusty bread
Preheat a large soup pot over medium-high heat with the olive oil. Remove the sausage casings and slice it thinly. Add the sliced sausage to the pot and cook, stirring frequently, about 2 minutes. Add the onions, carrot, poblano, and garlic. Season with salt and pepper. Cover the pot and cook for 5 minutes, stirring occasionally until the veggies are tender. Add the white wine and cook for another 3 minutes. Add the chicken stock and bring the soup up to a simmer and cook for 5 minutes. Add the hominy, and zucchini and let cook on a slow simmer for 5 minutes. Slide the fish into the soup and turn the heat of. Cover the pot and let sit for 5 to 10 minutes to allow the fish to poach. This will prevent overcooking the fish. Uncover and stir in the parsley, cilantro, and lime juice. Ladle into soup bowls and serve with crusty bread for sopping. 

Halibut Ceviche

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Hello my wonderful friends out there in Foodieland! I know I have been absent for a long time (it feels like forever for me). Lots going on in my life and unfortunately cooking took a backseat to most of it. I finally buckled down and decided I needed to get back in the saddle so I sat down to create a menu for the week. I had glanced over the store fliers and saw that my local Albertson’s had fresh halibut for $15.99 a pound! I know that seems like a lot even on sale, but halibut can be upwards of $28.00 a pound later in the season, and seeing as it is my all time FAVORITE fish you know I was jumping up and down like a little kid that just found the toy they want in the Toys R Us catalog!!

I finished up my weekly menu (which includes another halibut dish aside from this one) and hurried off to the store to purchase all of my goodies. I wandered through the store for about an hour getting other ideas as I saw the fresh meat and produce they had available. WOW I didn’t realize how MUCH I missed being in my kitchen! Then rushed home to get everything put safely away.

Last night I actually made two recipes.Carne Asada and the Halibut Ceviche. I will post the Carne Asada tomorrow. So the first thing I had to do was get the marinade going for the meat. You don’t want to get your ceviche going until it is about 3 to 4 hours away from meal time. Even though the fish only “cooks” in the citrus juices, it can over cook and be kind of rubbery.

A side note, I discovered ceviche on a trip to Puerto Vallarta many many years ago. They made it with a white fish and served it on little mini tostada shells (it was heavenly!!). So you can make this with any firm fleshed white fish you would like. I think cod would be nice. Since I can’t find mini tostada shells here in Western Washington, we usually eat it with tortilla chips, but stay tuned for Thursday’s post because I will let you know the fun way we mixed it up this time!

Halibut Ceviche

  • 2 pounds very fresh (sushi-grade) white-fleshed ocean fish
  • 2/3 cup fresh lime juice
  • 6 tablespoons fresh orange juice
  • 6 tablespoons pineapple juice
  • 1 or 2 serrano peppers,  finely diced (I used 3 small ones for a nice spicy batch)
  • 1/4 yellow bell pepper,  finely diced
  • 1/4 red bell pepper,  finely diced
  • 1/4 tablespoons red onion,  minced
  • 3 cloves garlic,  minced
  • 1/4 cup fresh cilantro leaves,  chopped
  • 1 tablespoon good quality extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Tortilla chips (appetizer) or tostada shells (for a main dish)
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. You can serve the ceviche in martini glasses for a nice appetizer.

Makes about appetizer sized servings