Halibut with caper lemon sauce

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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:

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INGREDIENTS:

  • 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:

  1. Preheat oven to 375 degrees
  2. Dredge your halibut in a dish with the flour that is generously seasoned with salt and pepper.
  3. 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.
  4. Add 1 tbs butter and the fish fillets. Cook one side until lightly brown. Turn the fish over.
  5. Place into the oven for about 8-10 minutes. You want the fish firm, flaky, and browned on both sides.
  6. Remove the fish from the pan and set aside onto paper towels to drain and rest.
  7. 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.
  8. Add the capers, herbs, lemon zest and salt and pepper. Cook until sauce thickens.
  9. Plate the fish, top with the bacon, drizzle with the sauce.

halibut far

 

Shrimp Scampi (the easy way)

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Our eldest had a birthday party this weekend and I had bought a shrimp cocktail platter. I thawed it and totally forgot about taking it out for our guests. Needless to say, we have a lot of shrimp right now. We haven’t had pasta in a while, so I decided to make some shrimp scampi. This is literally the easiest throw together dish ever and it took me… maybe 20 minutes? Most of that time was waiting for the water to come to boil. Turns out, a watched pot won’t boil. This recipe is literally made with ingredients we had on hand. I wanted to make sure our meal wasn’t just pasta, so I added a huge salad and broccoli to the dish.

INGREDIENTS:

  • 1-2 cups cooked shrimp (no tails!) This is dependent on how much you love shrimp.
  • 1 package thin spaghetti noodles
  • 1 lemon (for zest and juice)
  • 2 tbs olive oil
  • 3 tbs butter
  • 1/4 cup parmesan
  • 1/4 cup capers
  • fresh herbs- I used thyme, chives, and parsley
  • 3 cloves minced garlic
  • 1/2 yellow onion diced finely

INSTRUCTIONS:

  1. Bring a large pot to boil, add pasta and cook til al dente.
  2. Meanwhile, on medium heat, cook onion until translucent. Add garlic and cook 1-2 minutes.
  3. Add butter, zest of one lemon, lemon juice, herbs, and capers. Stir in the shrimp and cooked pasta. Cook on medium-medium low heat for 1-2 minutes so flavors can meld into pasta.
  4. Top with the shaved parmesan.
  5. Plate and devour.

You can add so many more things into this dish such as: cooked broccoli, peas, carrots, leeks, mushrooms, bell pepper…. list goes on!

Mussels and Cod

For dinner, I was looking for something rich, something deliberately flavorful. I mostly wanted to use the odds and ends we had… but let’s be real, this lady went to the store anyway.

I started with the bone broth I had thawed. What to do with this large mason jar of goodness? I remembered we had mussels in the freezer. My husband and I were just discussing Cioppino and how it is one of his favorite seafood dishes. I started with that for the base of my idea. In the end, we had a random mix of things for dinner (including risotto) but it all turned out yummy.

I add zoodles in this recipe. It is because it is better for you than pasta, and I had some pre made/spiralized zoodles in the freezer.

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Ingredients:

  • 20 mussels. cleaned and ready to go
  • 1 medium sized cod fillet, chopped
  • 2 tbs each of chopped chives, chopped parsley and thyme
  • 1 can fish stock
  • 3 tbs butter
  • 2 tbs olive oil
  • 2 cloves minced garlic
  • 1 lemon, zested and juiced
  • 1 large carrot diced
  • 2 stalks celery thinly sliced
  • 1 leek sliced
  • 1/2 white onion
  • 3/4 white wine
  • 2 tbs capers
  • 1 tsp bay seasoning
  • 1 tsp dijon mustard
  • 1 tsp fish sauce
  • 2 bay leaves
  • Pinch of saffron (optional)
  • Zoodles (optional) 1-2 cups

I know I know…. this is a lot of ingredients, but the flavors are divine. I did include a sliced baguette that was toasted lightly in the oven to help soak up the juices.

Directions:

  • Put some olive oil in a deep pan on medium heat
  • Mix in the carrot, celery, leek, onion and garlic and heat for 3 minutes.
  • While the veggies are heating up, mix together the mustard, fish stock, fish sauce and white wine.
  • Pour the mixture into the pan, add bay leaves and saffron if desired, and crank up the heat to med. high
  • Cover with a lid and you want the veggies to cook til just before al dente. This is about 5 minutes when the pieces are very thinly sliced.
  • Add the mussels and cod. Bay seasoning is added here too. Cover and cook on medium high for 6-8 minutes. Zoodles can be added the last 3 minutes. The mussels should be opened. If not, discard any closed remaining.
  • Add butter, herbs, and capers as well as the zest and juice of one lemon. Give it a stir. Add salt and pepper to taste.

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What happened at dinner, was the risotto was essentially ignored for the first time in history and the family focused on this bowl of yummy right here.