I've asked the staff to send me more of their favorite recipes.
Here are three submitted by our
Director, Bruce Leaman, taken from
http://www.jsonline.com/entree/cooking/apr04/220221.asp
This first recipe, which Bruce considers "Outstanding", is from
"West Coast Seafood" (Sasquatch Books, $23.95) by Jay Harlow
Halibut Cubes in Thai Green Curry Sauce
1 can (15 ounces) unsweetened coconut
milk (see notes)
1 to 2 tablespoons Thai green curry paste (see notes)
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-
inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely
diced (OR use the equivalent amount canned, drained diced
tomatoes)
Handful of fresh basil or mint leaves OR a combination
Do not shake coconut milk before opening can. Skim
1/4 cup of thick "cream" from surface of milk and heat it in wok or
saucepan over medium heat until bubbly. Add curry paste, green onions
and green beans and cook until mixture is quite fragrant and oil begins
to separate from cream. Discard remaining cream from coconut milk if
desired, then add remaining milk and fish sauce to pan. Bring to a
boil, lower heat to
medium and cook until mixture is reduced by half. Add fish cubes and
tomatoes and simmer until fish is done, about 6 minutes. Stir in basil
leaves and serve with rice. Makes 4 servings.
Notes: Coconut milk is high in
saturated fat, so if you're watching calories, discard the oil-rich
coconut "cream" and use 1 tablespoon peanut or corn oil when cooking
the curry paste, green onions and
green beans. You'll lose just a bit of the coconut flavor. Look for
Thai green curry paste in Asian markets.
Per serving: 356 calories, 12g
carbohydrate, 24g protein, 25g fat (20g saturated), 29mg cholesterol,
324mg sodium, 2g dietary fiber. Calories from fat: 63%.
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Cajun-Style Alaskan Halibut
6 tablespoons soy or vegetable oil
For Cajun spice blend:
4 tablespoons Spanish paprika
1 1/2 tablespoons salt
1 1/2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons cayenne pepper
2 teaspoons white pepper
2 tablespoons black pepper
2 teaspoons dried thyme
2 teaspoons dried oregano
For fish:
4 Alaskan halibut fillets (8 ounces each)
Clean grill with wire brush to get it as
smooth as possible. Heat grill, using mesquite charcoal. When heated,
wipe grill surface with a towel lightly saturated with soy oil. Repeat
this process two or three times
before cooking the fish, always remembering to wipe with oil
immediately before placing the fish on the hot grill. (This prevents
sticking.)
To make spice mix: Mix all spice mix ingredients in
a bowl. You will end up with 2 cups of spice mix but you will need only
1 cup for this recipe. Tightly cover the remaining spice mix and use
another time. Put 1 cup spice mix on plate and dredge one side of each
fillet. Place halibut fillet on hot, oiled grill, seasoned side down.
Place the fish at a diagonal on the cooking grill. This reduces the
chance of the fish falling through the grill or falling apart when
turning the fish over. Cook first side of fish 3 to 5 minutes or until
fish turns from translucent to opaque/white halfway up thickness of
fillet. Use fork and spatula to turn the fish over. Place fork under
fish to gently lift it free of grill while you are easing the spatula
under the fish. Turn the fish over, then lightly baste with soy oil.
Cook until fish turns from translucent to opaque and white. Be careful
not to cook the fish beyond the point of doneness; otherwise, it will
dry it out and become toughened. Remove from grill and serve
immediately. Makes 4 servings.
Per serving: 315 calories, 7g
carbohydrate, 50g protein, 10g fat (1g
saturated), 73mg cholesterol, trace of fiber, 1,434mg sodium. Calories
from fat: 28%.
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This third recipe is from Michael Dunn, chef of Yankee Pier in
San Jose, Calif.
Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive
Tapenade
For tapenade:
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup Kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (rehydrated in water, then drained and
julienned)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon lemon juice
Kosher salt, to taste
For fish:
4 halibut fillets (6 ounces each)
Salt and pepper, to taste
2 tablespoons clarified butter
To make tapenade: Combine garlic cloves and olive
oil and bake in 350-degree oven for 30 minutes or until garlic cloves
are soft. Set aside to cool in oil. Mix remaining tapenade ingredients
in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning
if necessary. If time allows, let tapenade sit for half an hour before
using, to allow flavors to meld. To make fish: Preheat oven to 350
degrees. Season both sides of fillets with salt and pepper. Put
clarified butter in a large oven-proof saute pan over high heat. Bring
butter to smoking point; put fish in pan (skin side up if skin is still
on the fish) and turn heat to medium. Sear until bottom is golden brown
(about 2 minutes). Flip fish with fish spatula; place pan in oven 4 to
5 minutes. Serve fish with tapenade. Makes 4 servings.
Per serving: 468 calories, 13g carbohydrate, 38g protein, 29g
fat (7g saturated), 72mg cholesterol, 2g dietary fiber, 860mg sodium.
Calories from fat: 56%.