What is braising? Braising involves cooking a protein in a small amount of liquid at low heat, covered for an extended amount of time. This method allows for flavorful, tender food, by breaking down the fibers. A tight-fitting lid is important. Do not create too much liquid either, this can cause the fish to become mushy. This recipe is from America’s Test Kitchen Season 16 and provides a light, easy weeknight meal. Halibut is an expensive cut of fish. It is low in fat, white, firm, and has a buttery flavor. Make sure to buy fillets, which are usually available either fresh or frozen. Cutting Leeks It is very important…
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Halibut with Fresh Tomato Sauce and Arborio Rice
6 T Olive oil 5 large garlic cloves 1/4 t crushed red pepper 3 lbs fresh tomatoes 1/8 t saffron threads 5 oregano sprigs zest of 1 orange in 1″ wide strips 5 bay leaves 3 whole cloves 1 cup arborio rice 3-4 halibut fillets chopped parsley salt & pepper 1. In a large, deep skillet, heat the olive oil. Add garlic and red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt & pepper. Cook…
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Shrimp Po’Boys with remoulade sauce
Made these last night for dinner. Recipes for the shrimp and the sauce were from Bon Appetite magazine. I am so proud, they were fantastic. The batter for the shrimp is easy and not heavy. Very light and the shrimp fried very quickly. I did three batches in vegetable oil. I made the remoulade sauce about two hours before serving so it could chill in the refrigerator. It had some heat but was not overpowering. Easy prep and soooo good. Try the sauce. It can store in the fridge in an air-tight container for 2-3 days. 1 small shallot, minced 1 scallion, minced 1 T Dijon mustard 1 t. lemon…
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Mango salsa anyone?
Last night, I made my first mango salsa. Not being a friend of many fruits, this was a big deal for me. I get apprehensive about anything I don’t heat, cook or chill? Menu consisted of grilled lemon shrimp and grilled cod with a mango-mint salsa, over a rice pilaf. I wanted a light, refreshing dinner due to the extreme heat wave we have endured. Plus I wanted to use my recently harvested, burpless cucumbers. I knew I needed to use some cod fillets I had in the freezer and being a sturdy, flexible piece of fish…tonight was the night. It is important to use rather large peeled & deveined…
