Category Archives: fish

halibut cheek sliders; cherry compote

for anyone who hasn’t had the luxury of indulging in halibut cheeks, i’m sorry. they aren’t easy to come by, but when you stumble across them they are a must have. this mild white fish cheek compares favorably against lobster tail, without the added work.

the halibut cheeks can be sautéed in a white wine, lemon, garlic, and butter pan for about 5-7 minutes – until thoroughly cooked. the texture is much different from a fillet with the shape and density resembling miniature lobster tails.

i served my sliders with mustard greens, red onion, cheeks, and cherry compote – though the dish would also complement well with garlicky aioli. the delicious juicy bing cherries were irresistible at the market. in fact, i used the remaining cherries to whip up an unforgettable cherry almond scone (coming soon…).

 

halibut cheek sliders

3/4 lbs of halibut cheek

1 lemon

3 garlic cloves – minced

1/2 c white wine (dry)

2tbsp butter

salt/pepper

slider buns (recommended: brioche rolls)

mustard greens

saute garlic and butter, add juice from one lemon and 1/2 c white wine. lightly salt and pepper your cheeks. simmer the sauce and add the cheeks, cooking for about 5-7 minutes or until thoroughly cooked. slice red onion and rinse mustard greens. serve cheeks on toasted slider buns with greens, onion, and a dollop of cherry compote.

cherry compote

1 c. pitted bing cherries

1 tsp lemon zest

1/4 c minced onion

1/4 balsamic vinegar

3 tbsp olive oil

1/4 c water and 1/4 c sugar dissolved

saute minced onion with olive oil and fine lemon zest. add the sugar-water, cherries, balsamic and a squeeze of lemon juice. simmer to a reduction.

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Filed under comfort food, dinner, fish, food photography, halibut, lunch, recipes, sauces, seafood

shrimp scampi & linguine

with warmer days finally sprinkling in around seattle’s tiresome gray hues, it hit me like a brick. oh dear – summer. you know, that short-lived 6-week season when short shorts, tank tops, and summer dresses come out to play haunt all of us with our pasty legs and bloated winter bellies.

ugh, I must start eating lighter meals and researching this year’s best streak-free sunless tanner. seattle’s summer slogan ought to be warning: don’t blink or you might miss it. what I find most unusual is the volume of high end speed boats and convertibles that seem to rise from the dead just long enough to get their annual tune-up.

the joys of shrimp scampi were calling to me – a dish that I first made with the help of a good friend, and would proceed to make many of times thereafter. citrusy lemons and garlic galore, sub parsley for what some would refer to as ‘you love it or you hate it’, cilantro. this dish is quick, easy, and light.

 shrimp scampi

1 lbs shrimp – veined and peeled

1/4 c butter

1/2 c chopped cilantro

2 shallots

2 lemons, for juice and peel

4-6 garlic cloves

1 c white wine

linguine

boil 2 quarts of water for linguine. cook per package instructions. 

sauté shrimp for about 1 minute in steaming water until just cooked. remove from pan and set aside. melt butter until foaming, add garlic and shallots. sauté 3 minutes until shallots become translucent. add white wine and lemon juice from two small/medium lemons, continue simmer. add 1/2 tablespoon of grated lemon peel. add cilantro, salt and pepper to taste. add back the shrimp to reheat over medium heat for 2 minutes.

combine shrimp and sauce with strained linguine noodles. serve and enjoy with a delicious crusty bread or side salad!

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Filed under comfort food, dinner, fish, food photography, leftovers, lunch, recipe.index, recipes, sauces, seafood, shrimp

halibut sliders; chipotle aioli

preface: this is not mine, but my boyfriend’s concoction [seriously]. these little guys may not be photogenic, but let me tell you they are quite the treat. you can serve them with the sauce of your choice. i find they are particularly delicious when smothered with chipotle aioli.

no food group gets the dogs as pumped up as fish. unfortunately for them, dogs are quite allergic to onions – the second most important ingredient in this recipe. given the right incentives [raw fish], dogs seem to leave all their manners at the door. just because we’re cooking fish tonight doesn’t mean it’s cool to jump on the counters. i mean, i see your argument… but no.

the sliders are straight forward, seeing that you have a food processor. which is why serving them to 12 wasn’t a problem [or maybe that was because Nick made them?].

i always love the idea of having guests over, and cooking up a feast for them to consume. the preparation is so stressful and nerve-racking fun and self satisfying. but i will forewarn you, cleaning up after this one is quite the predicament. to do it, or not to do it. in my case, lesson learned. definitely DO it. otherwise your kitchen may need a 24 hour ventilation period.

it’s worth it though, stink or no stink – these are worth it.

halibut sliders

3/4 – 1 lbs pacific NW halibut (substitute salmon)

1 red onion

1 egg

1 bunch green onions

8 slider buns (brioche mini buns work quite well)

1/2 c canola oil

skin and bone the halibut. dice largely and place into your food processor. dice 1 c red onion and one bunch green onion, place in the food processor with the fish. add egg white from one egg. pulse lightly until the fish is broken up. form patties [balls] in parchment paper or plastic wrap about 2″ in diameter. refrigerate for 30 minutes. heat canola oil in pan on medium. fry halibut patties for 3 minutes on each side, or until golden brown.

warm oven to 325 degrees. slice buns and toast in oven for 5-8 minutes.

slather buns with aioli and patty – enjoy!

chipotle aioli

1/3 c mayo

2 tablespoons chiles in adobo sauce (canned)

2 tablespoons fresh cilantro

1 lemon

3 garlic cloves

1/2 tsp cumin

dash of salt and pepper

chop chiles, cilantro, and garlic. squeeze 2 tablespoons of lemon juice. add all ingredients to food processor. process until smooth. cover and refrigerate until ready to serve.

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Filed under comfort food, dinner, fish, halibut, leftovers, recipe.index, recipes, sauces, shiba inu