YumSugar

Missing the Tropics? Hawaiian Ceviche Will Help

YumSugar — Tue, 07 Sep 2010 16:00:29 PDT

I'm fresh off the plane from Maui, and my first visit was so fantastic that I'm already plotting my return. There, the fruits of the sea were so abundant that I had fish at virtually every single meal, in fresh preparations from spicy tuna poke to seared, sesame-encrusted steaks. One of my favorite ways to enjoy local catch like ono was in a Hawaiian-style ceviche with a tropical coconut marinade. I missed the dish so much that when my sunburned self returned to overcast San Francisco, it was the first meal I prepared for myself at home.

Incidentally, this recipe is from The Ritz-Carlton Kapalua, the resort that I called home for an all-too-brief period of time. It's been the best stand-in for a beachside vacation - that is, until I find my way back to the island. For the recipe, read more.

Fast & Easy Dinner: Halibut With Tomatoes and Capers

partysugar — Wed, 19 May 2010 07:50:32 PDT

Sometimes the simplest of meals are the most delicious. Take this uncomplicated fish and tomato dish, for example. There's nothing out of the ordinary, it's just a piece of firm-fleshed fish with a light pan sauce of garlic and tomatoes.

However, a hint of something special, say half a cup of fresh-squeezed orange juice, ensures that simple is not boring. Serve this fish with a side of mixed greens dressed with a garlic vinaigrette and topped with shaved parmesan cheese. Get the recipe that's sure to brighten your Wednesday when you

Halibut With Tomatoes and Capers
From Real Simple

Ingredients

1 tablespoon plus 1 teaspoon olive oil 2 cloves garlic, sliced 1 pint grape tomatoes, cut in half 1/2 cup fresh orange juice 1/2 cup fresh flat-leaf parsley 2 tablespoons capers kosher salt and black pepper 4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.
Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

Serves 4.

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Come Party With Me: Greek Dinner - Menu

partysugar — Tue, 16 Feb 2010 07:50:25 PST

This Friday my sister and I are hosting our annual girls' getaway to the cabin. Every Winter, we grab our best friends and enjoy a leisurely couple of days in the mountains. The highlight of the event is Saturday wine tasting in Murphys. To make things more exciting, we've decided to give the whole weekend a Dionysus theme. Naturally, I'm cooking up a mouthwatering Greek dinner. We'll start with an assortment of mezes, including Greek olives, hummus and pita chips, meatballs with ouzo and mint, and crispy cheese-filled phyllo bites. Since the appetizers are a bit heavy, the main course will be on the light side: halibut roasted in grape leaves with a Greek country salad.

These recipes would also be wonderful at an Olympics viewing party, so check them out now, after the break.

Fast & Easy Dinner: Poached Halibut and Peppers

partysugar — Wed, 06 Jan 2010 07:50:16 PST

When we asked you what your culinary resolutions for 2010 were, Filmgirl81 said that she hopes to "cook more fish" because it's way "cheaper to make at home and very healthy." I couldn't agree with her more, and that's why I found this delectable-sounding poached halibut recipe. Thick fillets are simmered in a light liquid of white wine and water. Red bell peppers provide a pop of color and permeate the dish with a subtly sweet flavor. The resulting fish is flaky and moist. For a midweek pick-me-up, serve with mixed greens lightly dressed with dijon vinaigrette and a glass of the leftover white wine. Look at the simple but satisfying recipe after the jump.

Monday's Leftovers: Quick Cioppino

YumSugar — Mon, 26 Oct 2009 09:00:01 PDT

The beginning of the workweek is always on the strenuous side, so keep Monday nights as effortless as possible by selecting a swift dinner recipe that calls for ingredients you've already got on hand.

By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.

Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.

Sunday Dinner: Halibut With Leeks, Mushrooms, and Clams

YumSugar — Sun, 25 Oct 2009 06:30:20 PDT

There's no better way to really catch Fall fever than to prepare a steamy seafood dish that also incorporates the season's top produce picks.

For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.

The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.

Healthy Recipe: Halibut Stir Fry

FitSugar — Mon, 01 Jun 2009 06:00:00 PDT

After buying some fine-looking frozen halibut at Trader Joe's last week, I went in search of an unexpected but healthy way to prepare it. I turned to the spiral-bound basic wok cookbook I recently purchased along with my new wok. Since it imparts a lot of flavor with not a lot of oil, a wok is a great piece of equipment to have in your healthy kitchen.

The black bean paste adds a salty flavor to the sweet marinade; if you can't find it at your local Asian food market, try using soybean paste instead for a similar effect. To up the nutrition factor, toss in even more types of veggies. To get the recipe,

Delicious Sliced Fish With Black Bean Sauce
Wok Cooking Made Easy: Delicious Meals in Minutes

Ingredients

1 1/2 pounds fish steaks of fillets (such as tuna, halibut, snapper, sea bass, or swordfish) 2 tablespoons oil 3 to 4 cloves garlic, minced 1 1/2 to 2 tablespoons black bean paste (tau cheo) 6 green onions, cut into sections 1 teaspoon sugar 1 teaspoon coarsely ground black pepper 2 sprigs fresh cilantro, minced, as garnish (optional) Marinade 2 tablespoons rice wine 1 teaspoon sesame oil 3 tablespoons fresh ginger, minced

Directions
Serves 4.

Cut the fish into bite-sized chunks. If using steaks, remove the bones. Place the fish in a mixing bowl.

Mix the marinade ingredients, pour over the fish, and turn to coat fish evenly. Cover and set aside to marinate for about 30 minutes.

Heat the oil in a wok over high heat, and add the marinated fish and garlic. Stir-fry for 1 to 2 minutes, until the fish changes color. Add the black bean paste and continue to cook for another 1 to 2 minutes.

Add the green onions, sugar, and coarsely ground black pepper, stirring for 1 more minute to blend the flavors. Transfer to a serving dish.

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Fast & Easy Dinner: Halibut With Lentils and Mustard Sauce

YumSugar — Tue, 02 Dec 2008 06:45:53 PST

If you're looking to impress on a weeknight, then this seasonal entrée will certainly do the trick. The halibut takes on a French twist when it's served over a bed of sweet potatoes and lentils, and topped with mustard-tarragon sauce. Save a little extra sauce, whisk with olive oil and toss with fresh greens - et voilà! You've got a salad to add to the mix. Get the recipe when you

Halibut With Lentils and Mustard Sauce
From Real Simple

Ingredients

2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, chopped 1 medium sweet potato, peeled and cut into 1⁄4-inch pieces 2 1/2 cups low-sodium chicken broth 1 1/4 cups green lentils, rinsed (1/2 pound) Kosher salt and black pepper 4 6-ounce pieces halibut fillet 1/4 cup Dijon mustard 1/4 cup dry white wine 1 chopped fresh tarragon

Directions

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

Serves 4. Yield: Makes 4 servings

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Fast & Easy Dinner: Halibut in Green Tea Broth

partysugar — Wed, 10 Sep 2008 06:45:44 PDT

With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.

Served in a shallow bowl with a fragrant green tea broth - so delicious you'll be drinking every last bit - and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.

To learn the cooking process,

Halibut in Green Tea Broth
From Body and Soul magazine

Ingredients

4 halibut fillets (6 ounces each) Coarse salt and ground pepper 1 cup quinoa 2 tablespoons peanut oil 1 piece fresh ginger (about 2 inches), peeled and finely chopped 1 baby bok choy (6 ounces), thinly sliced lengthwise 1 cup frozen shelled edamame, thawed 4 ounces shiitake mushrooms, stemmed and thinly sliced 1/2 cup snow peas, strings removed, thinly sliced lengthwise 1 cup brewed green tea 1 tablespoon light soy sauce 1 teaspoon honey 3 scallions, sliced on the diagonal Basil leaves for garnish

Directions

Preheat oven to 400 degrees.
Season halibut with salt and pepper.
In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side.
Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften.
Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan.
Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.
Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Serves 4.

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Healthy Recipe: Poached Halibut with Fennel and Cauliflower

FitSugar — Sat, 05 Jul 2008 03:30:00 PDT

My first foray into poaching fish (Salmon with Yogurt Curry Sauce) was such a success I decided to branch out.

This poached halibut recipe is mild, lovely and features fennel, which is one of my favorite flavors. Halibut is a great fish to add to your diet. It is high in omega-3 fatty acids. However, since it is a large fish, its mercury levels can be high. It is recommended that pregnant women and nursing mothers limit their halibut consumption to once a month.

To see the recipe, just

Poached Halibut with Fennel & Cauliflower
The World's Healthiest Foods

I am loving poached fish and this new recipe is wonderfully mild and cooling on a hot Summer's day.

Ingredients

One pound halibut steak cut into 8 to 12 pieces 1 tbs fresh lemon juice 1 cup chicken or vegetable broth 2 tbs dry white wine 1 medium sized onion cut in half and sliced medium thick 3 large carrot, sliced on diagonal 1 large head of cauliflower, cut into bite sized pieces 1 medium sized fennel bulb sliced medium thick 5 medium cloves garlic pressed or minced salt and black pepper and lemon juice to taste chopped fennel green tops for garnish

Directions

Slice onion and chop garlic and let sit for 5-10 minutes to bring out their hidden health-promoting properties.
Rub halibut with lemon juice and season with a little salt and pepper. Set aside.
Heat 2 tbs white wine in a large stainless steel skillet. Wet sauté onion in broth over medium heat for 5 minutes stirring frequently.
Add broth and carrots to pan. Simmer on medium heat for about 10 minutes covered.
Add cauliflower. Simmer on medium heat for 2 minutes.
Add fennel and garlic. Place halibut steaks on top and continue to cook covered for about 6 more minutes. Season with salt and pepper.
Serve halibut with vegetables and broth on rice or whole wheat cous-cous. Sprinkle with chopped fennel greens and a squeeze of lemon.

Print recipe with images | without images Try it! I think you will like it. This recipe is easy to make and not fishy at all. Even my girls liked it. Fish! My daughters ate fish!