halibut

Caught Between Two Seasons- Grilled Halibut with Fried Garlic & Cherry Tomatoes

20 Sep 2011
Grilled halibut with garlic and cherry tomatoes

I am an unabashed lover of Los Angeles. I especially love Los Angeles in the autumn.

Well, happy days are here again because my favorite season has officially started. And though I love fall, I want to let the Los Angeles summer linger a bit longer. So I decided to grill some fish. Grilled Halibut with Fried Garlic and Cherry Tomatoes.

So when autumn rolls around are you moving the flip flops to the back of the closet? Are you raking leaves and relishing in their sweet earthy smell? Does the change in season bring a change in attitude? Me too! Because for your information, we rake leaves in Los Angeles too. Just not very many of them and we do it in flip flops.

Because one of the advantages of Los Angeles is the marvelous weather, but people unfamiliar with Southern California always (unmelodiously) ask... "Oh, but don't you miss the seasons?"

What that ridiculous question fails to comprehend is that we have beautiful seasons in Los Angeles. There are changes in temperature of course, and we can expect rain. Which is a welcome change from our dry summers. The air feels different, The breeze blows from a new direction and the sky takes on a slightly different hue. Yes there are changes associated with the seasons in Los Angeles. Sure they are not drastic extremes, but I don't really feel I need that kind of drama in my life anyway!

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Grilled Halibut with Fried Garlic and Cherry Tomatoes

Grilled Halibut with Fried Garlic and Cherry Tomatoes
By jgreghenry Published September 19, 2011
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 6 (7 to 8 oz) skinless halibut filets
  • 6 T extra-virgin olive oil
  • 4 clv garlic, peeled and thinly sliced
  • 3 dried pequin peppers, or similar hor red chili pepper
  • 3 T italian parsley, roughly chopped
  • 24 cherry or grape tomatoes, halved
  • 0 kosher salt, to taste

Directions

Lightly brush cleaned grill grates with oil, and prepare for medium-high indirect heat. Sprinkle fish on both sides with coarse salt and pepper. Place fish directly on grates. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley, more salt to taste and tomatoes. Serve immediately.

Source: inspired by Bon Appetit

Sup! Loves Cookbooks: Seasons in the Wine Country

17 Apr 2010
Sup! Loves Cookbooks: Seasons in the Wine Country

I have added a cookbook to Sup's! Shop at OpenSky for you today. Its focus is the California Wine Country. Which, on its face, may seem like a bit of publisher’s culinary shorthand, and an attempt to shove a bit more “casual elegance” down the throats of us gullible foodies.

But if you’ll stick with me I think you’ll see why I chose to bring to you this particular book. It’s called Seasons in the Wine Country, which might cause you to raise your eyebrows and wonder just which wine country I mean.

I'll give you a hint about that and say that the marketing manager of the Culinary Institute of America at Greystone, Cate Conniff, put this collection of recipes together. That’s right, I said marketing manager. But before you throw in your green and white striped side-towel and go running from my virtual kitchen, let me just say this book is way more than a promotional tool.

If you are at all familiar with the food scene in California then you probably have figured out that the wine country this book is celebrating is the well-traveled oeneophilic valley known as Napa.

The breadth and depth Napa’s reputation is growing; partly due to the success of the CIA campus that opened there in 1995. It could be argued that the early gastronomic pilgrims to the area (including great chefs like Thomas Keller) has helped the region become as well known for its culinary destinations as it has for the world-class wines that originally put this valley on our foodie radar.

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Steamed White Fish with Julienned Carrots and Spinach with Lemon-Green Onion Sauce

Steamed White Fish with Julienned Carrots and Spinacg with Lemon-Green Onion Sau
By jgreghenry Published April 16, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 1 T plus1 teaspoon, as needed and separated
  • 1 bn green onions, roots and half the greens removed
  • 2 T rice wine vinegar
  • 1 T fresh lemon juice
  • 1 T shallot, minced
  • 0.5 t sugar
  • 0 freshly ground black pepper, as needed
  • 3 c canola oil
  • 2 t toasted sesame oil
  • 1 t lemon zest
  • 2 oz baby spinach leaves (about 1 qt loosely packed)
  • 6 6 oz pieces of halibut or other firm fleshed white fish, such as sea bass
  • 8 oz carrots, peeled, trimmed and cut into 1 1/2" matchsticks

Directions

Sauce: Bring a medium saucepan of water to a boil over medium-high heat. Add 1 T salt to the water. Add the green onions and blanch until they are bright green, and just softened; about 1 minute. Drain immediately. Place the blanched green onions, vinegar, lemon juice, shallot, sugar, and pepper in a blender and puree for 20 seconds. With the blender running, slowly por the oils through the open hole in the blender top to emulsify, about 30 seconds. Taste and adjust seasoning as needed. Fish: Mix together lemon zest, with some salt and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium high heat in a wok pan or sauce pan 2 inches larger than your steamer basket. The water level should be below the bottom of the steamer basket. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach. Sprinkle about 1/4 teaspoon of the lemon zest over each piece of fish, along with a grind of black pepper. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots. Place the covered steamer over the simmering water and cook until the fish just begins to flake easily, about 10 minutes. Divide the carrots and spinach between 4 dinner heated plates. Place a piece of fish on top of them and drizzle the fish and vegetables with 1 or 2 T sauce. Serve warm.

Notes:

serves 4 Source: Chef Almir DaFonseca- Culinary Institute of America