Almond-Crusted Halibut with Beurre Blanc

I have made this gorgeous dish many times when entertaining, and it has never, ever disappointed. In fact, I have to attest that every time I have made this dish, I always get asked for the recipe. This is definitely a special occasion recipe (both because of the decadence of the dish with the butter and heavy cream, but also because of the high cost of halibut!). If you are on a budget, on a diet, (or both) do not fret! You can replace the halibut with tilapia (less than half the cost), you can cut down the butter and replace with margarine or part oil, part butter, and you can replace the heavy cream with fat free half and half! The taste won’t be the same, but it will still be a delight. ๐Ÿ™‚

Please let me know if you try this out (take pictures please!!!) and I would love to hear your thoughts.

Love,
Priyanka

Almond Crusted Halibut PK

Ingredients

1/4 cup dry white wine
2.5 tablespoons cider vinegar (you can subsitute with apple cider vinegar if needed, although it has a stronger flavor)
1/4 cup minced shallots
1 tablespoon thyme
1 bay leaf
1/2 cup heavy cream
2/3 cup unsalted butter – chilled, cut into tablespoon-size pieces
4 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
Kosher salt and freshly cracked pepper to taste

4 (6 ounce) fillets of halibut
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
4 tablespoons panko bread crumbs
1/4 cup sliced almonds
2 teaspoons unsalted butter, melted
1 egg, lightly beaten

Directions

Beurre blanc:
In a saucepan over medium-high heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in the heavy cream, and boil until liquid is reduced by half. Decrease the heat to the lowest setting.

Whisk in the butter, 1 cube at a time, melting each one before adding another. Do not allow sauce to simmer (or it may separate). Once all of the butter has been melted in, strain the sauce into a glass bowl. Add in salt, pepper, chives and lemon juice. Keep this sauce warm by placing the bowl inside another glass bowl with hot water in it. This way the heat from the water will indirectly eep the beurre blanc warm.

Fish Preparation
Rinse the fish fillets, pat them dry, and season them with Kosher salt and pepper.

Heat oil and 1.5 tablespoon butter in a large skillet over medium-high heat. Do not let the butter burn! Cook the halibut fillets approximately 3 minutes on each side, or until lightly browned, and just cooked through (you don’t want to cook them all the way through). Transfer the filets to a baking sheet, and let them cool for approximately 5 minutes.

Meanwhile, in a small bowl, stir together the panko bread crumbs, almonds and 2 tablespoons of the melted butter. Brush the tops of fillets with egg, and spread with the almond mixture.

Finishing Touches
Broil the fillets 1 to 2 minutes, or until browned (watch closely because the difference between a perfectly cooked halibut and a burned halibut can be just a few, mere moments).

Place fillets on individual plates, and spoon beurre blanc (and lots of it!) on top of the fish and around it. Serve immediately (and enjoy immensely!).

Spicy & Crispy Indian Fish

A dear family friend of ours is an AMAZING cook and she recently made her specialty fish dish for my mom when she was recently unwell. This is my attempt to recreate it from what I remember, but this is an adaptation since I have added coriander powder and tested my own variation on how much of each ingredient goes into the paste. My favorite part of this dish is the crispy exterior and succulent interior combined with the spicy, garlic paste that the fish is coated with.

Pair this with rice, bread, tortilla, or eat it by itself withs one veggies for an absolutely gorgeous weeknight (or weekend!) meal. ๐Ÿ™‚

Enjoy!

Love,
Priyanka

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Ingredients

6 white fish filets of your choice (tilapia works really well as it is flat and crisps beautifully!), but you can use other fish
1 teaspoon Kosher salt
1 teaspoon turmeric
1.5 teaspoon red chili powder (you can reduce or increase this based on your spice preference or to make it more kid-friendly)
6 cloves garlic
1 teaspoon of ginger paste (or finely minced ginger)
2 tablespoons vegetable oil
the juice of one lemon (or 1 tablespoon of lemon juice)
Optional garnish ideas: fresh cucumber, red onion, avocado

Directions

In a blender, pureรฉ all of the marinade ingredients until well-incorporated. Using gloves (to avoid smelling like fish as well as saving yourself from the hot chili powder), spread the marinade paste all over both sides of the fish filets. If you have a few minutes to spare, let them sit in the marinade for 15-20 minutes. Meanwhile, heat up your skillet over medium-high heat.

Once the skillet is hot, turn down the heat a notch and add the filets.

Cook for approximately 4-5 minutes (depending on the thickness of the fish you are using), undisturbed so you get a nice crispy crust. Flip the fish and cook the filets until cooked to your liking.

[Note: when I am using tilapia, I cook the first side for about 4 minutes, and the other side for approximately 3 minutes for a total of 7 minutes.] Plate the fish, sprinkle it with Kosher salt, drizzle fresh lemon juice on it, and enjoy fresh & hot! ๐Ÿ™‚

Smoked Salmon Crostinis

I make these crostinis a lot, but I made them recently and they flew off the table so quickly, that I realized that I just had to blog these for you. I get that warm and fuzzy feeling when a NO-COOK recipe is enjoyed so thoroughly (and I hardly had to do anything!). This recipe is simple, delicious, and easy to whip up as a beautiful appetizer for an impromptu meal or even a fancy shin-dig you had planned eons earlier. The salty bite of the capers is ever-so-important, so don’t forget those! And of course, one cannot over-stress the importance of fresh dill alongside gorgeous salmon slices. This is not season-specific so enjoy this recipe in summer, spring, or even winter!! PS…did I mention this is a NO-COOK RECIPE? ๐Ÿ˜‰

Enjoy!

Love,
Priyanka

PS – I apologize in advance for being so general about the amount of the ingredients, however how much cream cheese and salmon you put on the baguette really depends on your personal preference (and the width and size of your baguette, which I simply cannot guess). Feel free to be as stingy or generous as you want with these ingredients ๐Ÿ˜‰


smoked salmon crostini PK

Ingredients
1 fresh baguette (I prefer using garlic baguette to get that extra flavor, but you can use any baguette you enjoy)
2 teaspoons melted butter in a small cup
wild smoked salmon, amount to your taste (wild smoked salmon is amazing and much better than regular–splurge! the difference is noticeable)
cream cheese, amount to your taste
fresh dill, one sprig per baguette slice
capers, drained (you can buy these in a jar)

Directions

Preheat oven to 400 degrees F. Meanwhile, slice your baguette diagonally into approximately 1/4 inch thick disks. Place the slices on a cookie sheet or a flat baking pan. Brush them with the melted butter, sprinkle them with a dash of Kosher salt and into the oven they go for approximately 4-5 minutes. Flip the pieces of baguette at this point and check for doneness. [Note: You don’t want both sides to be super crispy! Lightly toasted is what we are going for here].

Remove the baguette slices off of the pan and let them cool for a few minutes. Spread cream cheese onto them, top with wild smoked salmon, and garnish with sprigs of fresh dill and capers. Serve immediately and enjoy! ๐Ÿ™‚

Japanese Broiled Fish

Have you ever been in a rush to put together a delicious meal? Well, I certainly have. And there have been many (perhaps too many) nights where I’m craving a delicious, yet healthy fish dish but I don’t have the energy to marinate overnight or be fancy about things. This is by far, my favorite and quickest Asian-style fish recipe that makes my taste buds tickle with happiness. The beautiful color of the fish and the charred bits from the grill are the most beautiful part of this dish. The simplicity of the flavor (and low calorie count) make this recipe a true winner!

Try it out – you won’t be disappointed! ๐Ÿ™‚

Love,
Priyanka

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Ingredients

1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon white sugar
1/2 tablespoon miso paste (yellow miso, not red miso)
1 fish filet of your choice (can use salmon sea bass, cod, or even mackerel)
Kosher or sea salt, to taste

Directions

Method: You can either broil the fish in your oven, use an indoor grill pan, or use an outdoor grill! I like putting my fish indirectly on the flame as pictured below, which I am told is the best way to cook the fish! [Note: if you cook it the way I did, remember to line your stove with aluminum foil as I did for a quicker clean-up!]

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Combine the first four ingredients in a bowl and marinate your fish filet while you heat up your grill (up to 20 minutes, but less is fine!). Once your grill (or oven) is hot, cook the filet for about 5-8 minutes, flipping and basting occasionally until the fish is flaky and cooked to your liking.

Sprinkle a little salt on top of the fish and serve on top of a fresh arugula salad and squeeze a lemon wedge over your fish and salad. Dinner is ready! ๐Ÿ™‚

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.


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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™‚

Maple Mustard Grilled Salmon

There are many recipes out there that call for salmon to be basted with a simple maple syrup and mustard glaze. However, I have tested my recipe below many times and have found the perfect balance of sweet and savory in this more complex taste profile for beautifully grilled fish. I hope you enjoy this in the summer on an outdoor grill or in the winter on an indoor grill pan! Either way, you will end up with a delicious meal fit for royalty! ๐Ÿ™‚

If you have a little extra time to whip up the perfect accompaniment (as pictured), serve this exact dish on top of a bed of my spiced butternut squash and nut cous cous! The tang and sweetness of the maple mustard glaze pairs perfectly with the sweetness of the butternut squash and crispy nuts and spiced cous cous – it’s a pairing that I love putting together for a fun date night at home or even a dinner party you are hosting! ๐Ÿ™‚



Ingredients

Glaze:
3/4 cup maple syrup
4 tablespoons whole-grain mustard
2 teaspoons apple cider vinegar
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme leaves (or dried thyme leaves)
1 teaspoon paprika
1 teaspoon dried dill (although fresh, chopped dill is always the best!)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salmon:
4 (6-ounce) salmon fillets, skin on
Vegetable oil, for oiling the grill and fish
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Heat a grill pan or outdoor grill to medium high (about 350ยฐF to 425ยฐF).

Meanwhile, place all of the glaze ingredients in a saucepan and whisk until combined. Cook over a medium-high flame, whisking for 3-4 minutes until vinegar evaporates and the consistency becomes more glaze-like.

Meanwhile, pat the salmon dry with paper towels (make sure it has been scaled and cleaned of bones). Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper, per your taste.

Rub the grill grates with a towel dipped in oil (or, if you are using an indoor grill pan, brush vegetable oil on the pan).

Place the salmon on the grill skin-side down and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Meanwhile, brush the glaze onto the side facing up. Then, using a fish spatula, carefully flip the fillets over and brush the skin-side that is facing up with the remaining glaze, reserving a few spoons to serve with the finished dish. Continue to cook the salmon until it is just opaque in the center, about 2 to 4 minutes more.

Transfer to a serving plate and serve immediately, passing any remaining glaze on the side and drizzling lemon juice and extra-virgin olive oil around the fish. Serve on top of my Spiced Butternut Squash and Nut Cous Cous for the perfect pairing of flavors!