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Halibut Sauces, Salsas and More Seafood

Tomato, Green Olive and Fresh Herb Salsa with Pan Seared Scallops

Tomato, Green Olive and Fresh Herb Salsa

It’s been a busy summer.  And we’re not done yet!  Although school starts soon (doin’ a happy dance right now) it still feels like summer in these parts and I’ve got a few more summer recipes to post.  Here in the Northwest, we hang on to summer as long as we can. 

Pan Seared Scallops over Tomato, Green Olive and Fresh Herb Salsa

For me summer is all about gardens, farms, farmer’s markets, pea patches, and anything that’ll give me fresh ingredients to create a great meal.  But alas (big sigh), I do not have a green thumb.  I hear you all gasping for air.  I wish I had a green thumb.  My peppers pooped out, my lettuce greens and strawberries were eaten by the bunnies and I think I probably planted my squash in the wrong location. 

Pineapple Mint

But I can grow a bumper crop of herbs.  That’s my specialty.  Yesiree I grow the prettiest mint, the prettiest oregano and the prettiest thyme, rosemary, chives and parsley.  I’m so proud of my herb garden.  It’s beautiful and I feel like Farmer Karista when I look out my window at my beautiful box of herbs. 

The lettuce thief!

To celebrate my bumper crop of herbs I created this tasty little salsa.   Sweet, tangy and full of fresh herbs and capers, the salsa made a beautiful and delicious plate for my pan seared scallops.   I love it when enticing and mouth-watering flavors come together to make a surprisingly decadent dish.  Ah… it’s summertime and the livin’ is easy. 

Cherry Tomato, Green Olive and Fresh Herb Salsa with Pan Seared Scallops

Serves 4

Ingredients

2 cups cherry tomatoes, halved or quarterd

1 cup green olives, coarsely chopped

1/4 cup capers, rinsed and coarsely chopped

1/4 cup chopped fresh Oregano and Italian parsley

Drizzle of Olive oil (this is the perfect time to pull out the good stuff!)

Squeeze of lemon

Sea salt and Fresh ground black pepper

Directions

Gently toss together the tomatoes, olives, fresh herbs, capers, squeeze of lemon and drizzle of olive oil.  Season to taste with salt and fresh ground black pepper.

Serve with pan seared scallops, grilled halibut or chicken.  Yum!

Grilling Halibut Sauces, Salsas and More Seafood

Chimichurri Sauce

Colombian Chimichurri Sauce for Fish, Beef, Pork or Chicken

I love the reaction I get when I serve this bright green Chimichurri sauce to dinner guests.  The color is brilliant green and the flavors are explosive.  I know this word doesn’t truly describe the flavor, but when you taste the blend of flavorful fresh herbs with spicy aromatics and the zing of lemon the only word that comes to my mind is explosively delicious.   And the beauty of this sauce is its versatility.  It’s fabulous over grilled fish, but just as divine served with a veggie platter.  Substitute the lemon with red wine vinegar, and it’s the lovliest compliment to a thick and juicy grilled steak.

Grilled Fresh Ono with Colombian Chimichurri

Although Chimichurri sauce originated in Argentina, many South American countries have created their own versions of the flavorful herb sauce.  This particular recipe is adapted from my Sister in law’s family recipe originating in Colombia, South America.  They use this beautiful and delicious sauce for chicken, beef, fish and veggies.

The recipe makes enough sauce for 6-8 people, but I always make a little extra because I probably sneak  a good 1/4 cup  of  “little tastes” while I’m preparing dinner.  I promise you’ll love this sauce, it makes me want to lick my plate!

Chimichurri for Grilled Fish

3 large garlic cloves

½ cup fresh basil

1 cup fresh Italian parsley leaves

1 cup fresh cilantro leaves

¼ cup coarsely chopped green onions (or 4 green onions trimmed)

Leaves from two sprigs fresh oregano

1 teaspoon lemon zest

3 tablespoons lemon juice

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 cup extra virgin olive oil

In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce.  Adjust salt and pepper to taste.

Chimichurri for Grilled Steak, Pork or Chicken

This is an excellent drizzle sauce, dipping sauce and even marinade for Chicken!

3 large garlic cloves

½ cup fresh basil

1 cup fresh Italian parsley leaves

1 cup fresh cilantro leaves

¼ cup coarsely chopped green onions (4 green onions trimmed)

Leaves from two sprigs oregano

¼ cup sherry or rice vinegar

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 cup extra virgin olive oil

In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce.  Adjust salt and pepper to taste.

Halibut Kid Friendly Salmon Seafood Swordfish

Roasted Fresh Seasonal Fish with Herb Butter, Tomatoes and Garlic

Simplicity is the name of the game when it comes to dinner in the Bennett house.  This doesn’t mean we like to sacrifice quality or flavor, it just means some days we need dinner in a jiffy.  

Fresh fish is fast.  It’s easily paired with fresh herbs and aromatics and it cooks quickly.  When my little gal isn’t in the mood for fish (which is often) I substitute with a thin chicken cutlet.  It can be prepared with the fish and be done just as quickly.  But make sure the chicken is a cutlet, or a chicken breast that has been pounded very thin.

As you’ll notice I’ve used fresh cherry tomatoes in this recipe.  No, they are not really in season.  However, I did spot these little beauties while browsing the produce section of my market and because they were organic and from our neighbors in Canada, I decided a little summer treat in winter would be refreshing.  You could substitute fresh cherry tomatoes for a high quality canned organic tomato.  I love Muir Glen organic whole tomatoes and they would be just as delicious in this recipe.

Bring a little sunshine to your table with fresh herbs, tomatoes, garlic and seasonal fresh fish.  Happy Cooking!

Serves 4

Ingredients

1 ½ lbs seasonal fresh white fish or salmon (Sole, Flounder, Cod or Halibut are delicious in this recipe)

1 pint cherry tomatoes, halved

2 cloves garlic, finely chopped

1 tablespoon fresh basil, coarsely chopped

1 tablespoon fresh Italian parsley, coarsely chopped

Dash of white wine or a squeeze of lemon

Salt and pepper to taste

Extra virgin olive oil

For the Herb butter

½ cup butter, softened

1 tablespoon assorted chopped fresh herbs such as basil, oregano, thyme or marjoram

Mix together and set aside

Directions

To roast the fish, season fish with a pinch salt and pepper, and a small dollop of the herb butter on each fillet.  Place the fish in a baking dish and into a 350F pre-heated oven. 

Let the fish cook for about 10 minutes per inch of thickness or until you see the firm white juices bubbling in or on the fish.  Thinner fillets will cook quickly so check after about 5 minutes. 

In a sauté pan over medium heat, add a drizzle of olive oil.  Add the garlic and tomatoes and sauté for a few minutes until the tomatoes are ever so slightly wilted.  Add the fresh chopped basil and Italian parsley and season with a splash of white wine or squeeze of lemon.  Season with salt and pepper to taste.

To serve, plate the fish fillets and dollop with additional herb butter if desired.  Top with the tomatoes, garlic and fresh herbs.  Serve immediately.

This dish is delicious with a butter lettuce salad with mandarin oranges and Italian parsley vinaigrette.  You can find this recipe under salads in this blog.  Enjoy!

Grilling Halibut Seafood Swordfish

Petrale Sole with Mixed Olive and Citrus Relish

Looking in my pantry one afternoon, I realized I had quite the assortment of olives.  Kalamata olives, Greek stuffed olives, orange peel stuffed olives, black olives, large green olives and an olive and herb mix in vermouth.  I guess it’s no secret, I love olives.  But I really needed to make room in my pantry for a few other items, so I thought I’d better start dreaming up something yummy to prepare with delectable olives. 

One of my favorite olives to serve as an appetizer with cheese, artisan crackers and winter fruit is the orange peel stuffed olive.  Typically I can only find these olives around the holidays so when I find them I snatch several jars and save them for my olive cravings.  Citrus and olives seem to compliment each other beautifully.  Combined with a few other standout ingredients, a beautiful and tasty relish is created.

This delightful relish can be served over most grilled, pan seared, poached or roasted white fish.  It’s also delicious over grilled chicken breasts or roasted chicken.  Try the relish over garlic crostini for a fun and tasty starter to your family or holiday gathering.  You can also prepare the relish a day in advance.  Just bring it to room temperature before serving. 

Bright flavors and intense colors make this recipe a divine little fish dish.  Keep dinner simple… Enjoy the flavors of life!

Serves 3-4

Ingredients

1-1/2 lbs Petrale Sole (Cod, Halibut, Sea Bass, Swordfish or Flounder are all excellent substitutions)

Salt and fresh cracked black pepper

1/2 teaspoon smoked paprika

Olive oil

1 cup mandarin oranges, coarsely chopped

1 cup black and green olives, diced (mixed Greek olives also work well in this relish)

1 teaspoon fresh ginger, minced or grated

¼ cup fresh basil, coarsely chopped, and a little extra for garnish

1 tablespoon dry sherry or white wine

Directions

Season the fish with salt, pepper and smoked paprika.  Set aside.

Toss together the oranges, olives, ginger, basil, dry sherry or wine and a dash of olive oil, then season with salt and fresh cracked black pepper.  Set aside at room temperature.  This relish can be prepared a day in advance and refrigerated.  Bring to room temp before serving.

Prepare the fish either in the oven or stove top. 

To roast the fish in the oven, place the fish in a baking dish and drizzle the fish with olive oil and white wine.  Roast the fish on 375F until done.  Most fish will take 10 minutes of cooking per inch of thickness. 

To pan sear, add a little olive oil to a skillet and heat on medium heat.  Pan sear the fish until done and then transfer to a platter. 

Once the fish is done, plate the fish on individual plates or a platter and top with the mandarin and olive relish.  Serve immediately.

This dish is fabulous with a mixed green salad with citrus vinaigrette or roasted asparagus spears found under “sides” in this blog.

Halibut Seafood Soup

Italian Fish Soup with Fresh Herbs, Fennel, Shallots and Garlic

For me, dinner just can’t get any better than fish, Italian herbs, fennel, shallots and garlic.  All gently muddled together in a sea of tomatoes, seafood stock or veggie broth.

Fish soup is grand any time of year.  But I especially love this fish soup when the weather outside is cool and crisp.  Well… cool definitely, but around here it’s not so crisp.  Its more like soggy.  Which is fine. Really.  Isn’t that why Seattle is called the Emerald City? It rains so much it stays beautifully green year round.  There.  A positive spin on our Seattle weather.

A rainy day in the Pacific Northwest

I really do love it here.  It’s the perfect writing weather, recipe testing weather and wrap up in my quilt weather.  It’s even great hiking weather.  They say if you let the rain stop you from exploring and enjoying the outdoors, you’d never get outside.

So after a long hike up the mountain with Ranger Craig and our trusty sidekick, Tank, we love a bowl of fish soup.   Filled with fragrant aromatics of fennel, shallots and garlic and then topped off with the exquisite flavors of fresh herbs, it’s a little warm blanket all rolled up into one delicious Fish soup!

Serves 4

Ingredients

¾ -1 lb white fish (cod or halibut are excellent choices), cut into 1 inch cubes

Extra virgin olive oil

½ cup chopped fennel bulb

¼ cup chopped shallots

5-6 cloves garlic, finely chopped

1 cup white wine

1 15oz can tomato sauce

2 cups fish stock (can substitute with veggie broth)

1 sprig thyme

Pinch of red pepper flakes

1 tablespoon chopped fresh oregano or sage

1 tablespoon chopped fresh Italian parsley

Salt and pepper to taste

6 slices baguette, brushed with olive oil, toasted and rubbed with half a garlic clove

Directions

In a large soup pot or Dutch oven heat a little oil on medium heat.  Add the fennel and shallots and sauté until wilted about 5-10 minutes.  Add the garlic and sauté a few minutes more.

Stir in the white wine, and then the tomato sauce.  Add the sprig of thyme and pinch of red pepper.  Stir in the fish stock and bring soup to a lively simmer.

Add the fish and let the soup simmer for about 8-10 minutes, or until the fish is done.  Gently fold in the chopped fresh oregano and season with salt and pepper to taste.

Turn off the heat and cover with a lid. Let the soup sit for about five minutes to let the flavors of the herbs develop.  To serve, place a toasted baguette slice in the bottom of each bowl, ladle soup into each bowl and then garnish with fresh chopped Italian parsley.  Enjoy!

Grilling Halibut Seafood Swordfish

Fresh Seasonal Fish Topped With Roasted Cherry Tomatoes, Garlic, Shallots, Lemon and Fresh Herbs

It’s that time of year when I suddenly realize all the beautiful fresh local tomatoes will soon be a distant memory until they arrive once again next summer.   I’m now in a full-fledged panic to use as many of those juicy tomatoes as I possibly can.  I may have a small revolt on my hands as tomatoes are showing up daily in all three meals at the Bennett house.

Fluffy whipped French omelets with the distinctive Gruyère cheese and fresh chopped heirloom tomatoes, mozzarella en carrozza (Tuscan cheese sandwiches) with fresh sliced tomatoes piled high and grilled fish and chicken with roasted cherry tomatoes, smashed garlic cloves, diced shallots, a squeeze of lemon and fresh herbs.  And I have more recipes yet to prepare!  I think the Bennett crew will be “oh so happy” when tomato season is over. 

I do love a good tomato.  The smell of a ripe tomato takes me back to my childhood when I would pick the sun warmed fruits off the vines in our little garden and sit in the grass to eat them.  No salt, pepper, herbs or mayo, just a juicy fresh picked off the vine tomato.  Tomatoes make delicious additions to most recipes; adds fresh flavor, a little zing, and one would have to admit, the color of a tomato is hard to duplicate. 

Sometimes the simplest of preparations are the best.  Simply roasting tomatoes with garlic and shallots, fresh herbs, a drizzle of olive oil and lemon makes for a tasty side dish or exquisite topping for most entrees of fish or chicken.  Serve with a fresh arugula salad drizzled with rice wine vinegar and olive oil. 

Keep dinner simple… Enjoy the flavors of life!

Serves 4

Ingredients

1 1/2 lbs seasonal fresh white fish (halibut, cod, rockfish, snapper, swordfish, mahi mahi) If the fish is fresh, it will taste delicious and hold up to roasting in the oven. 

2 pints cherry tomatoes, halved

4 cloves garlic, smashed and lightly chopped

2 tablespoons diced shallots

1 lemon, zested and juiced

3 tablespoons chopped mixed fresh herbs (Oregano, Italian parsley, basil, rosemary or thyme)

Olive oil

Sea salt and fresh cracked black pepper

Directions

Pre-heat the oven to 400F.

Mix together tomatoes, garlic, shallots, 1 tablespoon fresh herbs, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.

Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.  

Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every 5 minutes. 

Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh herbs.  Top the fish with the tomatoes and herbs and serve immediately.

Grilling Halibut Kid Friendly Seafood

Grilled Halibut Tacos with Fresh Pineapple Slaw

I love tacos!  Any kind of tacos really.  Just put a taco in front of me and I’ll probably eat it, and enjoy every bite.  But alas, I’m trying hard to keep my calorie count in check, so if I’m going to indulge in my favorite food I’ll need to include something really healthy… like fish. 

Fish tacos can be absolutely delicious, especially when they are battered and fried.  However, for the sake of all things good health, I’ve created several different ways to enjoy grilled fish tacos. 

Halibut is a true Northwest favorite when it comes to fish.  And it makes a fabulous fish taco to boot.  Mix it up with some tropical fruits and fresh slaw and you’ve got one fantastic taco!

These fish tacos are simple, fresh and so delicious I’m betting you’ll make these once a week.  If pineapple isn’t your favorite tropical fruit feel free to substitute with mango or papaya.  These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.

Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw!  Keep dinner simple…Enjoy the flavors of life!

Serves 4

Ingredients

1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)

Olive oil

Fresh lime juice (about 2 medium limes)

Salt and pepper

Cumin

Chili powder (or chipotle chili powder)

Ground coriander (optional)

1 package cole slaw mix (no dressing)

1 cup chopped fresh pineapple

1/4 cup chopped fresh cilantro

1 tablespoon honey

Mexican Cheese (cotija, ranchero, or pepper jack)

Your favorite salsa (I love the green tomatillo salsa with fish tacos)

Fresh sliced avocados

Sour Cream (optional)

Corn tortillas (steamed)

Mexican Rice as a side

Directions

In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette.  Season with a pinch of salt and pepper.  Toss with the cole slaw, and cilantro.  Fold in the chopped pineapple and set aside.  For a creamy slaw, add a few tablespoons sour cream. 

Pre-heat the grill to 400F.  Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander.  Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.

Steam the corn tortillas in a steamer, rice cooker, or microwave steamer.  If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels.

Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw.  Place on a platter and serve with your favorite condiments!  Enjoy!

Halibut Salad Seafood

Simple Halibut Ceviche

Simple Halibut Ceviche made into tacos from Karista's Kitchen
Simple Halibut Ceviche is one of the easiest seafood recipes to prepare.  I know you’re probably thinking I’ve had way too much sun this summer, but truly, ceviche can be simple, flavorful and delicious and a perfect seasonal starter.

There are many different types of ceviche recipes and each South American country has their own version of ceviche. Many ceviche recipes can include ingredients from sweet potatoes and corn to squid and octopus. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.

For this Simple Halibut Ceviche, I’ve combined the halibut with lime juice and white onion. Once it’s been cold poached in the lime juice, I drain the liquid and then toss it with diced fresh summer tomatoes, diced jalapeno and chopped fresh cilantro. Then I season to taste with salt and pepper and dash of hot sauce. This gorgeous dish is a delicious starter for dinner guests or fun street style tacos for a light meal.

I love to serve this Simple Halibut Ceviche with organic blue corn chips.  It makes a lovely presentation and the sweet flavor of the blue corn compliments the spicy and citrus flavors of the ceviche. 

For something fun and festive, I often prepare patacones to serve with the ceviche.  Patacones are plantains that have been sliced, fried, flattened and fried again and then lightly seasoned with sea salt.   I’ve included a recipe with the ceviche. If you’d like to see a quick tutorial on how I make patacones, you can find it HERE.

Delicious Wishes and Loads of Love,

Karista

Simple Halibut Ceviche

Simple Halibut Ceviche

Ingredients

    For the Ceviche
  • 1lb fresh pacific halibut, diced into small bite sized pieces
  • 1 small white onion, diced
  • Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
  • 5-6 fresh Roma tomatoes, seeded and diced
  • 1-2 jalapeno, finely diced
  • 1/4 cup fresh chopped cilantro (add additional cilantro if desired)
  • sea salt and pepper
    For the Patacones
  • Patacones (Plantain Chips)
  • 2-3 green plantains
  • High heat or refined veggie oil (a sunflower or safflower oil works well)
  • Sea salt

Instructions

For the Ceviche
  • Place the diced halibut, lime juice and all but 1/4 of the diced onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through. I often let this marinate overnight.
  • Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
  • Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste and a dash of hot sauce if desired.
  • Serve with blue or yellow corn chips. You can also serve with Patacones.
  • Optional Add ins: Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.
  • For the Patacones (Plantain Chips)
  • Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden or small spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into slices about 2 inches long.
  • Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
  • Flatten the plantains by pressing down on them with a heavy-bottomed pan pressing them into round discs. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
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    Grilling Halibut Kid Friendly Sauces, Salsas and More Seafood Swordfish

    Grilled Mahi Mahi With a Savory Strawberry Salsa

    Recently Ranger Craig and I found ourselves without teenagers for a few weeks and decided to take off on our own summer adventure while our girls were away.  Of course my idea of summer adventure is somewhat different from Ranger Craig’s.  That being said, I was a good sport and decided I needed to increase my level of adventure and jump right in, literally. 

    I adore nature, the outdoors and all things ocean, so it seemed scuba diving would be a perfect place to begin.  As you’ll notice in a photo I’ve included in this post, it wasn’t always smooth sailing.  You will detect a bit of fear on my face even through all the scuba diving equipment heaped on my body and my face.  Feel free to howl with laughter because that’s what I did when I saw the picture.  I eventually conquered my fear of the underwater world and enjoyed the spectacular beauty. 

    While learning to scuba dive, Ranger Craig and I had the opportunity to explore the beautiful island of Maui.  We found some of the most wonderful little cafes and deli’s off the main tourists streets that serve some of the best seafood I’ve ever had the pleasure of tasting.  Thanks to our fabulous scuba Instructor, Stan, one of our favorite places for lunch (and a few dinners) was Eskimo Candy Fish Market and Cafe.  The fish tacos were prepared with Ono, a fish found in the waters around the Hawaiian Islands, and batter fried fish and chips prepared with Opah or Mahi Mahi.  The batter was a delicious blend of Island spices and coconut in a smooth beer batter.  Honestly, I’ve never tasted a beer batter so flavorful!

    Most of the grilled fish were served with an array of tropical fruits and Island spices or coconut reduction sauces that made me want to lick my plate!   Of course now that I’m home and cooking in my kitchen I’ve been working to re-create some of these delicious dishes. 

    I purchased some fresh Mahi Mahi from our local Gemini Fish Market this weekend and intended to create a decadent tropical salsa of sorts.  However, as I walked through the produce aisle, the deep red fresh Northwest strawberries were calling my name .  The salsa was going to have to include the beautiful strawberries.  I must admit, the salsa turned out beautiful and delicious and a fabulous compliment to the grilled Mahi Mahi.  This salsa would also taste wonderful over a grilled swordfish or Halibut.  I’ve added a few “options” to create variations of this salsa to utilize your regions fresh summer produce. 

    And a “shout out” to the extremely patient and experienced dive Instructors at B&B Scuba in Kehei on Maui!  Thanks Stan for the quality scuba instructions and your recommendation of Eskimo Candy, our new favorite place in Maui!  You guys are the best!  (Along with the quality scuba instruction, photos are compliments of B&B Scuba! Check them out when you visit Maui.)

    Enjoy this delicious taste of summer and check back often for new South Pacific inspired fish recipes.  Keep dinner simple… enjoy the flavors of life.  Happy Cooking!

    Serves 4

    Ingredients

    4 Mahi Mahi filets or steaks, about 6 ounces each (you can substitute with Swordfish or Halibut)

    Sea salt and fresh cracked black pepper

    Olive oil

    1 large lime, zested and juiced

    1 cup diced strawberries

    1/3 cup diced yellow or orange bell pepper

    1/2 cup diced sweet onion such as Walla Walla

    1 jalapeno, diced (can substitute with 1/2 teaspoon chipotle chili powder)

    1/4 cup chopped fresh cilantro

    1 tablespoon chopped fresh chive

    1/4 cup toasted coconut (optional)

    1 tablespoon fresh grated ginger (optional)

    1/2 cup diced pineapple (optional)

    Directions

    Preheat the grill to 400F.

    In a baking dish or large platter drizzle the fish with olive oil and half the lime juice.  Season with salt and pepper on both sides. 

    In a medium bowl gently toss together the strawberries, bell pepper, sweet onion, jalapeno, lime zest, cilantro, chive and remaining lime juice.  If you are adding the optional ingredients go ahead and add them now.

    Place the fish on the grill and sear on both sides.  Turn the heat down and grill the fish to desired doneness.  I like my fish cooked through but not well done so keep a good eye on the grill while the fish is cooking.  Mahi Mahi and Swordfish will take a little longer to cook than Halibut.

    When the fish is done, transfer to individual plates or a platter and top with a few tablespoons of salsa.  Garnish with additional cilantro or chive.

    This dish is fabulous served with grilled sweet potatoes, fresh grilled summer veggies or a salad of fresh greens with a light and simple vinaigrette.

    Grilling Halibut Sassy Side dishes Seafood

    Grilled Halibut with Grilled Romaine and Cherry Tomatoes in a Sherry Vinaigrette

    I love summer grilling!  When the warm weather arrives I typically use the grill for all my summer cooking.  So even the veggies, and sometimes even the salad, gets thrown on the grill. 

    Grilled lettuce & radicchio are actually quite delicious and a great side dish for grilled fish & chicken.  When I make the sherry vinaigrette I throw it on everything… the veggies, lettuce, fish, mushrooms, etc.  It’s also great over grilled summer tomatoes.

    Keep dinner simple… and enjoy the flavors of life!  Happy Cooking!

    Grilled Mixed Veggies and Romaine in a Sherry Vinaigrette

    1 head romaine cut in half or quartered

    1 head radicchio quartered

    Assorted veggies; zucchini halved, Asparagus stemmed, Mushrooms stemmed, Bell peppers seeded & sliced, fennel thick sliced, corn, tomatoes halved or any other veggies you & your family like. You can also use small cherry tomatoes halved and toss in the vinaigrette before serving.

    Sherry Vinaigrette

    2 tablespoons shallot, finely chopped

    1 tablespoon chopped fresh oregano, rosemary, Italian parsley (or any fresh herb you have on hand)

    1 teaspoon Dijon mustard

    1 clove garlic, finely chopped

    ¼ cup good quality sherry vinegar

    ½ teaspoon ground black pepper

    1 teaspoon salt (I love fine ground sea salt in this recipe)

    ¾ cup olive oil

    Whisk all ingredients together and adjust seasoning as needed.

    Variations:

    Spice it up:  Add crushed red pepper flakes, minced jalapeno or other hot peppers

    Use different vinegar such as balsamic or rice wine vinegar

    Use different herbs: cilantro, tarragon, chervil, chives, marjoram, etc.

    Sweeten it:  add some brown sugar or honey

    Grilling Halibut Kid Friendly Sauces, Salsas and More Seafood

    Grilled Halibut with Fresh Blueberries and Lemon

    This is one of those recipes that truly came together last-minute.  I had a pint of fresh organic blueberries starting to shrivel in my frig and I really needed to use them.  I was thinking I’d make muffins or possibly pancakes, but then I thought why not use them for dinner?  I had a beautiful fillet of fresh halibut in the frig and the blueberries would make a delightful sweet but savory topping.   

    The key to this recipe had to be simplicity.  I wanted the true fresh flavors of the blueberries to shine through, but I also wanted the lemon, shallot, garlic and white wine to compliment the sweetness of the blueberries, making it a delightful combination when paired with Halibut.  And… if I am to be completely honest, Ranger Craig hadn’t eaten all afternoon and was famished!  Dinner needed to be simple and quick.

    It never ceases to amaze me how beautifully fresh summer fruit compliments most meats and fish.  Even in their whole and raw state, just a handful of blueberries mixed with a few fresh herbs tossed over a warm halibut fillet would be delicious. 

    So, the next time you see fruit going south in your frig, think about using it over grilled meats or fish, or a delicious roast of beef or pork.  You just never know what fabulous combination you’ll come up with.  Happy Cooking!

    Check out Peter Cottontail!  For some reason he’s decided to take up residence in my garden.  Thankfully he doesn’t enjoy my Italian parsley or chives.

    Serves 4

    Ingredients

    1 ½ lbs Halibut

    Olive oil

    Salt and pepper

    3 tablespoons butter

    2 tablespoons chopped shallots

    1 clove garlic, finely chopped

    1 tablespoon Fresh chopped herbs (Thyme, Parsley, Oregano)

    1 lemon, zested and juiced

    ½ cup white wine (or substitute with 1 teaspoon white wine vinegar and 2 tablespoons blueberry preserves)

    1 cup fresh blueberries

    Directions

    Grill, pan sear or roast the halibut. 

    To grill, brush the halibut with olive oil and season with salt and pepper.  Preheat the grill to 350F.  Grill the halibut on each side for 3-5 minutes depending on thickness, or until cooked through. 

    To pan sear, heat a high heat oil such as sunflower or safflower oil on medium heat in a large skillet.  When the oil is hot, season the halibut with salt and pepper and pan sear on each side until golden brown and cooked through, about 3-5 minutes on each side depending on thickness. 

    To roast, brush the halibut with olive oil and season with salt and pepper.  To keep the halibut from drying out, drizzle about ½ cup white wine over the halibut.  Roast in a 375F preheated oven for about 8-10 minutes or until the halibut is cooked through.

    In a large skillet heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.  

    When the butter oil is melted and frothy, add the shallots.  Sauté for 2-3 minutes until the shallots are wilted and aromatic. 

    Next add the garlic and sauté just a minute or two longer, careful not to brown the garlic. 

    Add the fresh chopped herbs, lemon zest and wine.  Give the sauce a good stir and then add the blueberries. 

    Let the sauce come to a lively simmer and then turn the heat down to low and let the blueberries heat through for 4-5 minutes.  Allow the blueberries to heat through and soften but not fall apart. 

    Take the sauce off the heat and add 1 tablespoon of butter.  Taste the sauce and add additional salt and pepper if needed. 

    To serve, squeeze a little fresh lemon over each halibut fillet or steak.  Place the halibut on a platter or individual plates and top with the blueberries.  Garnish with additional fresh chopped herbs.

    Halibut Seafood Soup

    Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic

    Simplicity is the name of the game when it comes to a fabulous weeknight meal.   Sometimes recipes are much better when the ingredients are fresh but simple.  That couldn’t be more true for this divine fish stew!

    I came across a Provencal Fish Stew recipe years ago and adapted it to suit my tastes.  Fresh chopped fennel, tomatoes, garlic, saffron, fish stock, fresh cod or halibut and white wine.  I love the clean, pure flavors that come through.  It’s not only refreshing, but a comforting stew that can be served Fall, Winter or Spring, and most likely some summer evenings in the Northwest. 

    Happy Cooking!

    Serves 4

    Ingredients

    3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water)

    1 14 ounce can fire roasted diced tomatoes

    4-6 cloves garlic, finely chopped

    1 small fennel bulb, thinly sliced and coarsely chopped

    8-10 saffron threads

    1 cup white wine (optional, you can substitute with additional broth)

    Extra virgin olive oil

    12-16 ounces halibut or cod, cut into 1 inch cubes

    Salt and pepper to taste

    4 slices French bread

    1 clove garlic, cut in half

    Directions

    In a medium to large stock pot heat a little olive oil over medium heat.  Saute the fennel until wilted and then add the garlic and saute a few minutes more. 

    Next add the tomatoes, saffron threads, and white wine.  Bring to a boil and then simmer on low for a minute or two.  Add the fish stock and bring to a boil.  Reduce the heat to low and add the fish.  The fish will cook quickly, about five minutes.  Season with salt and pepper to taste. 

    While the stew is simmering heat the oven to 400F.  Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast.  When the bread is toasted, remove from the oven and rub a halved garlic on each toast.

    Place one toast in each of the four soup bowls.  Ladle the stew over the toasts and serve immediately.  Bon Appetit!