Tag Archives: Halibut

Book Tour Update and Extra Crispy Halibut

 

After a lot of fun in Nashville, my next stop along the Friends at the Table tour was Philadelphia.

I had a great time making Crispy Halibut with Zucchini Ribbons and Lemon Basil Sauce as a guest on the 10! Show. They have a really nice set and live audience, which adds to the energy in the studio. The set crew helped make my job easier, getting everything organized and ready to roll; including prep for the fish dish I was about to prepare. The burner was set a little high though, which made for some interesting moments on live TV. We laughed our way through  and had fun with it.

Have a look:

 

 

From the 10! Show, I had a break before my interview on the FIT show, a WHYY radio show hosted by Lari Robling, so I headed to the Redding Terminal Market for a quick walk through and a bite to eat.

Taking the advise of a fellow food blogger, I stopped at Dinic’s and ordered the roast pork sandwich with broccoli rabe and roasted peppers. Let’s just say the recommendation was spot on! This sandwich was killer.  Make sure you get one of these when you visit Philadelphia. Way better than any cheese steak you will ever eat!

It was a good thing I had 8 blocks to walk to the WHYY studios, but probably not the best idea, that I did the walking in these…

You can catch my interview on FIT this Friday, 5/13 (check the WHYY website for time).

Then it was off to NYC. I had less than 24 hours in the Big Apple, and I made the most of every moment there.

What made the trip even more special was that my best friend was able to  join me on this quick visit. We had dinner at Marea, which was spectacular from start to finish. The lobster with burrata cheese, eggplant, and tomatoes was especially nice.

The next morning it was up early and over to the Sirius/XM  office for Martha Stewart radio. I was a guest on Morning Living, discussing supper clubs: who’s in one, and how do they work? We also talked about  a few of the recipes in my cookbook: Cedar Planked Salmon with Chipotle Sweet Potatoes and Portabello Mushroom Bruschetta. I will have a link to the show set up on my main website next week sometime.

Though I definitely left my heart in San Francisco when we moved away, I also left a little piece of my heart in New York on this visit. Can’t wait to go back when I have more time!

 

 

 

 

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Crunchy Halibut with Mixed Herb Gremolata and Saffron Mashed Potatoes

When it comes to making dinner,  do you usually have a plan in place for the week ahead, with meals decided upon and shopping complete for the whole week?

Or…do you shop for a few days at a time, deciding as you go?

Or.. do you cook on the fly with no planning involved and wing it with whatever you have in the house?

I guess I kind of fall somewhere in the middle. I try and plan out a good part of the week, and shop a few days at a time for items I need. That way I have  the freedom to change my mind if I am craving something different than what is planned (which happens a lot), or for times like this occasion when I arrived at the market to find some beautiful fresh halibut looking out at me from behind the seafood case.

I really like the contrasting textures and flavors in this dish: crunchy/creamy/salty/sweet all rolled into one.  If you have never tried adding saffron to mashed potatoes, now is your chance. We are after all, in mashed potato season, right? I have also included a few tips for getting your mashed potatoes just right; just in time for Thanksgiving!

Panko Crused Halibut

4 (4 ounce) halibut fillets, skin removed

salt and freshly ground pepper

1/4 cup all purpose flour

1/2 cup milk

1 cup panko bread crumbs

2 tablespoons canola oil

Gremolata:

1/4 cup chopped Italian parsley

2 tablespoon minced chives

1 teaspoon grated lemon zest

Season both sides of fish with  salt and pepper. Dredge both sides of fish in flour, then dip in milk , followed by panko crumbs.

Heat  oil to shimmering over medium-high heat in a large saute pan. Add halibut fillet and cook until panko browns lightly. Turn fillets over, reduce heat to medium and cook until fish is just becoming flaky, approximately 7 minutes.

For gremolata: Mix all ingredients together in a small bowl

Saffron Mashed Potatoes

1 1/3 pounds (4 medium)  Yukon Gold potatoes, washed, peeled, and cut into uniform 2-inch pieces
1 teaspoon
salt, divided
2 tablespoons warm butter

Pinch of saffron threads

1/2 to 2/3 cup hot milk, half &  half, or cream


In large saucepan, Add  potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, either in another saucepan or microwave, heat butter.  Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer,  or beat with electric hand mixer until chunky.  Stir in warm butter, remaining 1/2 teaspoon salt, saffron threads, and 1/2 cup of the hot milk.  Add additional milk, a little at a time, if necessary, for desired consistency

Season to taste with additional salt, if desired.

4 servings

A few mashed potato tips:
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.

*Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.

* Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

Brussels Sprouts with Prosciutto

3 lbs. fresh Brussels sprouts
5 slices of Prosciutto
1 tablespoon extra virgin olive oil
3 small shallots, chopped finely
1 clove of garlic, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tablespoons  Balsamic Vinegar

Trim stems and remove outer leaves from Brussels sprouts; wash, then cut larger sprouts in half. In a covered pot, boil Brussels sprouts with enough water to cover until tender. Approximately 8-10 minutes. Drain and set aside.

In a large skillet, cook prosciutto in hot oil over medium heat; once crispy, remove. Use same pan and oil to cook shallots, garlic and butter. Allow to soften, then add sprouts, salt and pepper.

Cook for approximately 8 minutes or until browned. Drizzle with Balsamic vinegar. Sprinkle with prosciutto.

4 servings

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Halibut with Zucchini Ribbons Recipe Featured on TLC!

When Jaden Hair of Steamy Kitchen contacted me regarding a favorite recipe she could feature on TLC, I instantly thought of my Crispy Halibut with Zucchini Ribbons. This dish  represents  my point of view in the kitchen on a lot of different levels.

As a lover of seafood, I like to let  fish take center stage, adding a few fresh elements to enhance  what’s already going on in the dish without pulling away the spotlight.

I am  a huge fan of dinner parties, focusing the  cooking classes I teach on dinner party fare.  This  entree makes a grand impression on the plate without a lot of effort; making it ideal for entertaining at home, at a fraction of what you would spend going out!

I like to peel  zucchini into ribbons and give them a quick simmer in coconut milk, which adds  color and a bit of movement to the plate. Simple little tricks like this can make a dish stand out.

Inviting  people “in” for dinner is a trend that continues to grow in our troubled economy,  and with a few tricks, you too can make a restaurant worthy meal at home.

Click here to continue reading the article on TLC (and  the recipe!)

~Thank you Jaden 🙂

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