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Posts Tagged ‘halibut’

So, last night was Uichiro’s last night here. I figured I had one more shot to impress him with something he’s never eaten before. I had never made a chermoula so it was the perfect opportunity since he’s never tasted Moroccan food. That means, even though it was the worst chermoula he’s ever eaten, it was also the best! Actually, it was pretty good. I do think sea bass or halibut would’ve been a better fish, but it’s hard to argue with the flavors.

I made a carrot soup to accompany the fish, so I got that ready first so that all I had to do was heat it up and garnish it come dinner time. I peeled and chopped 5 large carrots, chopped 1/2 onion, chopped 3 garlic cloves, used 1/4 stick of butter, a dash of cumin on each bowl for garnish, 1/4 teaspoon of allspice, juice of 1 lemon, some honey yogurt, and 1 cup of chicken stock that didn’t make the photo.

First, I melted the butter and then caramelized the onion and garlic for about 15 minutes over medium heat. Then I added the carrot and allspice and let the carrots caramlize for another 15 minutes. Then I poured in the chicken stock along with 1 cup of water. I brought it up to a boil, covered it, and let it simmer over med-low heat for about 20 minutes. Then I let it cool down for a while before pureeing it in my blender with a bit of salt. For dinner I just re-heated it, dropped a dollop of honey yogurt into the middle of each bowl, sprinkled a dash of cumin, and then squeezed a little lemon juice. It tasted like pumpkin pie!

For the cod chermoula I used a small bunch of parsley finely chopped, 1/2 teaspoon of paprika, 1 teaspoon of cumin, juice of 1 lemon, 2 tablespoons of olive oil, 2 garlic cloves mashed to a paste in with my mortar and pestle, and about 1 pound of cod cut up into 8 pieces.

Once the garlic was mashed up I added the rest of the ingredients (except for the fish) along with 1/2 teaspoon of salt and mixed it all together. I let the chermoula sit for about an hour to let the flavors meld together.

Then I spooned about half of the chermoula on top of the fish, covered it, and let it sit in the fridge for about an hour. I took it out and let it come back to room temp before cooking it.

For the “tagine” I used a small bunch of chopped parsley, 1 orange bell pepper diced, 1 yellow bell pepper diced, 1/2 onion diced, 1 large garlic clove minced, 14oz can of chickpeas rinsed, 2/3 pint of cherry tomatoes, 1/2 bag of frozen artichoke hearts, and the rest of the chermoula.

I heated up my large skillet and poured in 2 tablespoons of olive oil. I sweat down the onion and garlic for about 6 minutes, then added the peppers and let them sweat down for another 6 minutes. I stirred in the chermoula along with about 1/4 cup of water and let that boil down for a few minutes before adding the artichokes, tomatoes, and chickpeas. I let them heat up for about 3 or 4 minutes.

I placed the cod on top, covered the pan, and let it cook for about 6 minutes. You don’t want to cook the cod for too long because it will overcook very quickly and become dense. You want to keep it flaky.

When all was said and done the cod (garnished with parsley) and soup were served alongside some white rice. Everything turned out delicious. Yet another dish of mine that was a big success in the mouth of my father-in-law.

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The Top Chef finale was on the other night and I noticed something from watching it this season…every time someone made a pea puree they won the challenge. With that in mind I decided to make my own pea puree to eat while watching the finale. Instead of using green peas though I used edamame.

To make the puree I started with 1 cup of frozen shelled edamame, 1/2 onion diced, 1 lemon zested and juiced, 1 garlic clove minced, 1/3 cup soy milk, and a handful of cilantro.

In a heated pot I poured about 1 tablespoon of vegetable oil and tossed the onion in. I let the onion sweat over medium heat for about 5 minutes and then added the garlic. About 1 minute later I added the edamame (it was still frozen when I added it). It only took about 6-7 minutes for the edamame to heat through, at which point I turned off the heat and let it cool down for about 10 minutes.

I put the edamame mixture in my blender and added the cilantro, soy milk, 1/4 of the lemon zest, and half of the lemon juice. While blending it I noticed that it needed a little more liquid to get a nice smooth puree. After tasting it, I decided to add about 1/4 cup of orange juice instead of more soy milk, it needed a little sweetness to it. Once I got the thick, smooth texture I wanted I seasoned it with salt and pepper and poured it back into the pot. I gently re-heated it when it came time to serve.

Before cooking the halibut I got some vegetables ready. I sliced one red bell pepper (decided to only use one of them, I’ll use the other one tonight) and the half of the onion from the puree. I also cleaned up some asparagus.

I simply laid the vegetables on a roasting tray, drizzled some olive oil on top, seasoned with salt and pepper, and then sprinkled about another quarter of the lemon zest on top. This all went into an 350 degree oven for about a half hour.

For the halibut I used three 4-5 ounce filets (I still had meatloaf leftovers for my lunch so I only needed lunch leftovers for Yuki) and seasoned them with salt, pepper, and the 3rd quarter of lemon zest.

In a large skillet over high heat I poured in about 1 tablespoon of vegetable oil and then dropped 1 tablespoon of butter in. I laid the filets in skin-side down and let them go for 5-6 minutes, until the skin was golden brown and crispy and released from the pan with ease. If the fish doesn’t release easily then it’s not ready. Once it was ready I flipped it over and let the other side go for about 5 minutes until it released easily.

To serve, I laid the halibut on top of some puree, laid the vegetables all around, and then sprinkled everything with the rest of the lemon zest and juice. White rice on the side.

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Here’s a simple grilled fish dish. I got some fantastic fresh Halibut at Isaacson’s for $12.50 a pound. My wife and I each eat about 6oz so that’s about $4.70 per person. I marinated it in soy, mirin, sake, garlic, ginger, and fresh thai basil from my porch. Also a touch of olive oil to keep it nice and moist when it’s grilled.

For veggies we got some mixed organic potatoes that almost taste like plantains when grilled with olive oil, salt, and pepper. I also olive oiled, salt, and peppered some fresh organic hericot verts, spanish onions, and carrots. All of the veggies came from the Farmer’s Market and Stanley’s.  In total, we each ate about $2.50 in veggies.

Some white rice with grated nori seaweed (the kind that wraps sushi rolls) and seasame and a glass of white wine completed the meal.

The best part is that there were no dishes to clean up since everything was cooked on the grill.

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