Roast Halibut with a Spiced Cream Topping

My parents have been vegetarians their entire lives (well, mostly) :). My dad apparently had his ‘meat’ days when he used to eat seafood, hamburgers, and even chicken before he met my strictly vegetarian mother. But, I suppose after over 35 years, it becomes a distant memory and almost hard to believe. Well, as it would so happen, I managed to convince both of them to start eating fish and eggs to help them increase their protein consumption. And this was the SECOND fish dish they had – and they loved it.

I have to admit, it’s not the healthiest preparation of fish, but I won’t lie, steamed fish can get old really quickly. Make things interesting once in a while and add creative vegetables and sauces and excite your family! ๐Ÿ™‚

Since this huge change in my parents’ diet, I’ve been trying to make fish for them 2-3 times a week until they get a hang of how to handle and cook fish (I guess Dad really has forgotten!) :). But, I have to say, there is nothing more delightful than making food for your loved ones and have them enjoy it and eat up every little bit of it. There were no leftovers when I made this dish. ๐Ÿ™‚

I think of this dish as Asian-inspired slash french ๐Ÿ™‚ The asparagus and the cherry tomatoes really put this dish over the top when they blend with the tanginess of the Tabasco and chili sauce and the creaminess of the mayo! *I’m getting hungry just typing this!* ๐Ÿ™‚

If your family loves fish, they will LOVE this recipe!! ๐Ÿ™‚ Enjoy ๐Ÿ™‚

Love,
Priyanka

PS – I beg all of you who have tried ANY of my recipes to send me pictures and any feedback and/or comments!!! ๐Ÿ™‚ Would love to feature you on my reviews section.


IMG_20130102_212240

Ingredients

4 filets of halibut (or similar, firm white fish such as cod or sea bass!)
Kosher salt, to taste
freshly cracked black pepper, to taste

1/2 cup mayonnaise (to make it healthier, feel free to use 1/4 cup mayo, 1/4 cup greek yogurt)
1 teaspoon fresh lemon juice
1/2 teaspoon of Tabasco sauce (red)
3/4 teaspoon Lee Kum Kee chili garlic sauce(can be found at asian stores) – you can substitute with sriracha or a pinch of chili powder or flakes and minced ginger
1/2 teaspoon white sugar
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 bunch of thin asparagus, approximately 1 inch of the stem trimmed
1/2 cup of cherry tomatoes, halved
1 cup thinly sliced onions
1 lemon, cut in half (or a teaspoon of lemon juice)

Garnish: 1 tablespoon sesame seeds & 3/4 cup sliced green onions

Directions

Preheat your oven to 400 degrees F, and set an oven rack on the center rung.

In a separate bowl, mix the mayonnaise, lemon juice, Tabasco, chili garlic sauce, sugar, soy sauce, sesame oil and onions.

Line a baking sheet (or flat, oven-safe pan) with aluminum foil and spray the aluminum with cooking spray. Now, arrange halibut pieces on the prepared baking sheet (it’s ok if they touch each other!) and season with Kosher salt and pepper to taste. Now, lay the thin asparagus spears and cherry tomatoes over the fish in whichever arrangement you like.

Top the asparagus and fish with the mayo mixture – use spatula if easier to spread.

Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.

Raise the oven rack with the baking sheet to the next-highest level and change the oven setting to ‘Broil’. Put the baking sheet back into the oven on the higher rung and cook the fish until the top is browned (oven strengths vary, but you should broil the fish for anywhere from 3-7 minutes). Just watch it! ๐Ÿ™‚

Plate each filet, squeezing fresh lemon juice over each piece. Garnish with sesame seeds and green onions.

Moules ร  la Mariniรจre (Steamed Mussels in White Wine)

One of my favorite cities to visit in Europe is Paris, and boy do the Parisians know how to cook their seafood just right. I am convinced that any dish with copious amounts of lemon and garlic end up being delicious, whether it’s seafood, chicken, or vegetables. I think my version of this dish incorporates heavier amounts of garlic and parsley, but trust me, it’s well worth it!

These beautiful mussels came live, overnighted in a box from none other than the beautiful, luscious, seafood-laden state of Maine. I have to say, these were some of the best mussels I have had in the US – I can’t compare them to the ones I’ve eaten in some of the top Parisian restaurants (simply because everything is tastier when you have the Eiffel Tower as your backdrop – not your screen saver, but the real thing!). However, this recipe is easy, delicious, and a one-pot meal that doesn’t have to be for a fancy event. It’s healthy too!

I hope you get to try this recipe out, and as always, I would love to get any feedback from any recipes that you have tried! Thanks for reading ๐Ÿ™‚



Yields: 3-4 servings, depending on whether this is a main dish or one of a few
Ingredients
30-40 fresh mussels, scrubbed and debearded
3 tablespoons extra virgin olive oil
12 cloves garlic, minced
1 cup white wine
3 tablespoons butter
3 green onions, chopped
1 bunch fresh parsley, chopped
5-6 San Marzano tomatoes (canned straight from Italy – they are delicious!)
Kosher salt and freshly cracked black pepper, to taste

Clean your mussels thoroughly and place them in a large bowl with cold water, covering them with water completely. Let them soak for about 20-30 minutes to remove any dirt or sand. I like to soak them for 20 minutes, drain them, then refill the bowl with cold water and let stand once again. You will definitely enjoy this dish more sand-free!

Heat your extra-virgin olive oil in a large stockpot over medium-low heat until shiny (but not smoking). Add garlic, and cook for one minute, stirring often so they do not brown or burn.

Add the chopped green onion and tomatoes, cooking until almost tender, about 5-7 minutes.

Pour in the white wine, and stir in the chopped parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with Kosher salt and pepper to taste.

Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. [Note: any mussels that did not open during cooking can be a health hazard and indicates that the mussel was already dead prior to you cooking it, and could contain bacteria that can make you ill – so please don’t ignore this step!]

Serve with lemon wedges, toasted bread and a glass of chilled white wine. ENJOY! ๐Ÿ™‚