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Papaya Red Pepper Salsa with Grilled Halibut

Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

It’s the little things that make me smile.  When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.

Just ask Ranger Craig, that halibut made me smile for at least an hour.

Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen

 

Fish boat on the docks in Newport, Oregon // Karista's Kitchen

I daydreamed all the way home how I was going to prepare that 13lb. halibut.  Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut.  I could eat the Papaya Red Pepper Salsa with a spoon!

The docks in Newport, Oregon // Karista's Kitchen

The combination of fruit and fish has to be one of my favorite flavor combinations.  It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish.  Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.

Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite.  It’s certainly my new favorite of the season. 🙂

Delicious Wishes and Loads of Love,

Karista

Papaya Red Pepper Salsa with Grilled Halibut

Serving Size: 4

Papaya Red Pepper Salsa with Grilled Halibut

Ingredients

  • 1 cup diced papaya (about 1 medium papaya)
  • 1 medium to large red bell pepper, seeded and diced
  • 1/2 cup diced red onion
  • 1 jalapeno, finely minced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon ground chile powder
  • Squeeze of lime to taste
  • Salt and pepper to taste
  • Drizzle of extra virgin olive oil
  • 1 1/2lbs fresh halibut cut into four pieces
  • lime wedges for garnish

Instructions

  • Pre-heat the grill to 400F.
  • To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.
  • If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!
  • Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.
  • Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
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    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Asian Ground Beef Lettuce Wraps

    Asian Ground Beef Lettuce Wraps with a Sweet and Spicy Sauce // Karista's Kitchen

    I had a client once who loved ground beef.  When I say “loved” ground beef, I mean he would have eaten a ground beef recipe every day if I’d made it. 

    In fact, when I told him I was preparing a chicken dish for dinner one day, he gave me a scowling look that said, “I’d rather have ground beef”!

    We used to do a bit of friendly arguing (and laughing) about his love of ground beef and how he needed to build his culinary repertoire and eat other kinds of meat, poultry, fish and veggies.

    I know I sound like a bossy private chef (my kids say I’m a bossy mom chef) but my client actually hired me to help him eat healthier and try new recipes.  You’ll be happy to know he loved everything I cooked.  Even the chicken.

    Ground beef definitely has its place among meals.  I use it often for a quick dinner with sautéed greens, mushrooms and garlic and served with white or brown rice.  I like to season the ground beef with fresh herbs and sliced green onions for a comforting and delicious one dish meal – which my daughter tops with shredded cheese, avocado and sour cream.  I on the other hand like it simply served with a fried egg on top.

    Asian Ground Beef Lettuce Wraps with a Sweet and Spicy Sauce // Karista's Kitchen

    Asian Ground Beef Lettuce Wraps are one of my youngest gals’ favorite meals and if there are leftovers in the fridge, they are guaranteed to be eaten as an after school snack.

    I love that these Asian Ground Beef Lettuce Wraps pair well with shredded carrots, bean sprouts, green onions, cilantro, shredded cabbage, pickled ginger and loads of other veggies that keep this dish on the healthy side. If I make them for dinner, I pair it with white or brown rice infused with sautéed peas, carrots and corn.

    To top it off (literally) I serve my Ground Beef Lettuce Wraps with a quick sweet but spicy sauce that is inspired by the traditional Asian Plum Sauce.

    Quick, fresh and delicious – because with my busy schedule, that’s how I’m rolling these days. 😉

    Delicious Wishes and Loads of Love!

    Karista

    Asian Ground Beef Lettuce Wraps

    Serving Size: 4-6

    Asian Ground Beef Lettuce Wraps

    Ingredients

    • 1 1/2 lbs ground beef (I love using local grass-fed ground beef. The taste is amazing!)
    • 1 tablespoon extra virgin olive oil, or coconut oil
    • 1 medium onion, chopped
    • 3 cloves, garlic, finely minced
    • 1 teaspoon grated fresh ginger
    • 3 tablespoons Hoisen sauce
    • 1/4 cup soy sauce, or to taste
    • 1/2 cup sliced green onions
    • 1/2 cup shredded carrots
    • 1/2 cup bean sprouts
    • 1/2 cup cilantro leaves
    • 1/2 cup shredded red cabbage
    • 1 head butter lettuce, leaves gently separated into "cups"
    • Sweet and Spicy Sauce
      For the Sweet and Spicy Sauce
    • 1/2 cup plum or blackberry preserves or jam
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons of Sweet Thai Chili Sauce
    • 1/4 cup white wine, sherry or water

    Instructions

  • In a large skillet heat the oil over medium heat and when the oil is hot, but not smoking, add the onions. Saute the onions until wilted and then add the ground beef, garlic and ginger. Cook the ground beef until done.
  • Stir in the Hoisen sauce, soy sauce and sliced green onions. Taste for seasoning.
  • Serve in lettuce leaves and garnish with shredded carrots, bean sprouts, cilantro leaves, shredded cabbage and additional green onion if desired. Top with a drizzle of Sweet and Spicy Sauce.
  • To make the sauce: In a small sauce pan, heat the preserves, grated ginger, chili sauce and white wine or water over medium heat. Let is simmer for a few minutes then take off the heat. When it cools it will thicken. Just re-heat the sauce to thin.
  • Notes

    I also like to serve this with a quick red cabbage slaw topped with sesame seeds.

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