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Baked Pistachio Breaded Halibut |
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Ingredients: |
Ingredients: 2 lb Halibut (on the thicker side if possible)
3/4 cup shelled pistachios
1 cup of crushed crackers (Lightly salted is best)
6 tbsp (3/4 stick) cubed chilled butter
Zest of 1 lemon
A few wedges of lemon
Salt and pepper to season
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Directions: |
Directions:
Put the pistachios, crackers, lemon zest, butter and a pinch of salt/pepper into a food processor and pulse until a fine but moldable breading forms.
You may use a blender but make sure to add the butter after you have already pulsed the cracker/pistachios into a mix.
Cut the fish into 4 equal sized pieces. If using a tail piece I like to trim the skin off of the thinner side and fold the pieces over themselves so all four pieces of fish are about the same height.
Preheat oven to 400.
Lightly butter a glass baking dish and place all four pieces of fish equally spaced into it, skin side down if left on. Squeeze lemon juice onto each piece of fish. Salt and pepper to taste.
Then generously distribute the breading across all four pieces of fish covering up as much as possible. Lightly press and form to the surface of the fish.
Bake for 12-15 min or until thermometer reads 145 in the center of the biggest piece and the breading is starting to get darker.
Always, always, always rest your meats for about half the time it took you to cook them. This allows all of the fats and juices to redistribute evenly.
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Coconut Risotto with Butternut Squash |
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Ingredients: |
Ingredients: 1 cup arborio rice
1 cup white wine
1 can of coconut cream (room temp)
2 cups of diced butternut squash
1/2 cup diced onion
3 large cloves of garlic sliced
2 tbsp chopped basil
2 tbsp oil or butter
Salt and pepper to season
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Directions: |
Directions:Preheat oven to 425. Toss squash in oil/salt/pepper and roast till just soft.
Place oil or butter in a medium saucepan and bring up to medium heat.
Add onion and garlic and saute till they get translucent. Add the risotto and wait till rice begins to color a little and stick to the pan. Add the white wine to the pan and begin to stir constantly with a wooden spoon.
From here on one of the keys to risotto is to not stop stirring. Every few minutes make sure to check to see nothing is sticking to the bottom of the pan. When the wine has reduced add the can of coconut cream 1/2 at a time letting it reduce in between.
Add a little bit of salt and pepper at this stage and begin tasting and seasoning.
al dente.
If you run out of liquid but your rice isn't cooked feel free to continue adding water about a quarter cup at a time just continue to stir until it is cooked.
Mix in fresh basil and butternut squash. Season to taste.
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Grilled Chinese Cabbage Slaw |
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Ingredients: |
Ingredients: Half a head of Chinese cabbage
Two tablespoons chopped mint
Two tablespoons chopped basil
1 tsp of grated ginger
Four tablespoons of sesame oil
Salt and pepper to season
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Directions: |
Directions:Preheat grill with lid closed for about 20 minutes to make sure the grate is hot. Lightly oil the cabbage with some of the sesame oil and lightly season with salt and pepper. Place on the grill until marked twice on each side. Keep the lid closed as much as possible while cooking.
While letting the cabbage cool slightly, put remaining sesame oil into a bowl along with the herbs. Roughly chop the grilled cabbage and toss in the bowl with the sesame oil/herbs and salt and pepper to taste.
Makes four 8oz fish portions. About 30-40 minutes to prepare |
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Personal
Notes: |
Personal
Notes: This recipe was made with LOVE for my wife and my parents during this crazy time.
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This recipe for Baked Pistachio Breaded Halibut with Coconut Risotto and Grilled Chinese Cabbage Slaw is from