Hi there! My brother went fishing on a work trip and brought me back halibut. I LOVE halibut! I made one of my favorite dishes tonight and I wanted to share. Also, check out the view I got to gaze at while eating:
- 1 lb halibut, around 2 6-8 oz pieces
- 1 lemon, juice and zest
- Fresh herbs on hand: I had chives, rosemary, and thyme
- 3 cloves garlic minced
- 1/4 cup finely diced white onion or shallot
- 1/2 cup all purpose flour
- lots of salt and pepper
- 1/2 cup white wine
- 3 tbs butter
- 2 tbs olive oil
- 2 tbs capers
- 3 strips finely chopped bacon
WHAT TO DO:
- Preheat oven to 375 degrees
- Dredge your halibut in a dish with the flour that is generously seasoned with salt and pepper.
- In an oven safe pan, heat on medium heat the oil. Once hot, add your bacon. Cook until brown and just crisp. Remove bacon from pan.
- Add 1 tbs butter and the fish fillets. Cook one side until lightly brown. Turn the fish over.
- Place into the oven for about 8-10 minutes. You want the fish firm, flaky, and browned on both sides.
- Remove the fish from the pan and set aside onto paper towels to drain and rest.
- Place the pan back on at medium high heat. Add your remaining butter, onion, and garlic. Cook for about 1 minute, then add the wine and lemon juice to deglaze the pan.
- Add the capers, herbs, lemon zest and salt and pepper. Cook until sauce thickens.
- Plate the fish, top with the bacon, drizzle with the sauce.
I haven’t posted in a while. There’s been a lot happening in our family and it hasn’t always been good things. I realized this morning that I really wanted to cook something. Something yummy that filled a void and opened my heart. So… I decided to try to something new mixed with some of my old favorite things.
Never had I ever made blackened tilapia. It was a first for me. Guys, I won’t ever go back. It was so good.
My first step was to make the avocado topping. I call it, “the goop”. I was so proud of Ellie. We were at the store today and as I was picking a few out, she shouted, “avocado!” as loud as possible. Everyone looked up and applauded her. That is no easy feat for a newly 2 yr old to belt out.
For the avocado goop:
- 2 avocado’s, halved, pitted, and insides thrown into the food processor.
- 1 clove garlic, minced
- 2 tbs sour cream
- 1-2 tbs red onion
- 1/2 tsp Apple Cider Vinegar
- 1/2 of the juice and zest of a lime
- 1/2 tsp of: salt, oregano, cumin, paprika, cayenne, pepper
- 2 tbs chopped cilantro
Run everything in the food processor, except for the cilantro. I like to add this in the end and give it a pulse or two for texture and appearance.
Next, the parts that go with the taco:
- Corn or flour tortillas *we are very flour tortilla in this household
- green cabbage very finely shredded
- 1/4 jalapeno finely diced
- 1/4 red onion very finely chopped
- 1-2 limes cut into wedges
- cilantro- a lot! chopped
- olives if you like
- a mix of 1/4c mayo, 1 tsp sriracha, 1/4 sour cream mixed together
For the Fish:
- Tilapia (1 lb makes about 4-6 tacos)
- 1/2 tsp cayenne
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp bay seasoning
- 1/2 tsp salt and pepper
- 2 tbs oil for cooking
- Mix the seasonings together in a small bowl.
- Rub the fish with the seasonings.
- Heat your pan and oil to a med-high heat.
- Cook each side of fish for about 4 min/side.
- There will be a fragrance. This means good things!
- Pull the fish from the pan and it should flake apart as you dig in.
- Place a tortilla (warmed is our preference) on a plate. Add the cabbage, jalapeno, onion, fish, cilantro, and goop along with whatever you want such as the sour cream/mayo/sriracha sauce. Squeeze some lime on there too, for good measure.
Take a bite,