JBug's Kitchen Antics

Ritzy Crispy Halibut

I'm not sure who started the rumor that tuna is chicken of the sea because in our house halibut holds the honor. Now there are tons of ways halibut can be cooked although I have to admit it is the one fish I have difficulty with because it goes from being barely cooked to tinder dry in less than a minute. Last night's creation is definitely going on our keeper list because it makes me look like I know what I'm doing. 

Last week when Big Guy's buddy John was here crabbing I cooked up a mess of oven fried chicken to take to them on the boat for their dinner. It got me thinking how fabulous halibut would be treated to a buttermilk/hot sauce bath followed by a roll in equal parts crushed crackers and flour finished by a short trip in a saute pan. 

I was right too. Don't you love when that happens? Moist and flaky meaty fish in a crisp but light coating - heck the 9 minutes cooking time was darn near perfect. It had Big Guy insisting we follow up with a repeat in the very near future. That's high praise from the guy that caught the fish in the first place. 

Buttermilk Ritzy Halibut (an original from JBug's Kitchen Antics inspired by myrecipes.com)

1 cup buttermilk

1 tablespoons hot sauce (I used Franks)

1/2 teaspoon onion powder

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper or lemon pepper

2 - 6 ounce pieces halibut - approx 1-1/2 inches thick

Whisk together buttermilk, hot sauce, onion powder, salt and pepper. Pour into a  zip bag and add halibut pieces. Marinate in refrigerator for 30 to 45 minutes. 

1/3 cup all purpose flour

1/3 cup cracker crumbs (I used crushed Ritz)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 tablespoons vegetable oil

Preheat oven to 425. Mix together flour, cracker meal, salt and pepper in shallow bowl. Remove fish from marinade (discard marinade) and coat one piece of fish at a time with flour/cracker meal, shaking off excess. Place onto a wire rack and allow to sit for 10 minutes before continuing. Heat butter and oil in a large oven proof skillet. Add fish and cook until golden brown 3 of 4 sides over medium heat - about two minutes per side. Flip halibut onto 4th side and immediately place into preheated oven for 2 to 3 minutes or until fish is just cooked. Remove from oven and allow to rest (uncovered) for a minute before serving. 

Beer Battered Halibut Tacos

We've been craving Mexican food lately and what with a freezer loaded with halibut, it was a bit of a no brainer to come up with fish tacos for dinner. I say that now but as you can see from the photograph the brain ceased to function fairly quickly after the decision was made on what to have. Would you say we needed larger corn tortillas or smaller pieces of fish?

No matter though because honestly, it was the best battered deep fried fish I've made in a very long time - simple too. Who knew that regular all pupose flour, a touch of seasoning and a cup of room temperature beer could make a coating so light and tempura like and fish so moist and tender. Really!

The fish was perfect topped with creamy guacamole, peach and mango salsa, and sour cream on a bed of shredded mixed slaw all nestled in a pair of warm white corn tortillas. Perfect - just a little hard to eat daintily. 

Beer Battered Halibut for Tacos from JBug’s Kitchen Antics adapted from Epicurious.com

Batter:

1 cup all purpose flour

1 teaspoon fine sea salt

1/2 teaspoon freshly ground lemon pepper

1 cup beer, room temperature

Whisk together flour, salt and pepper. Whisk in beer and beat until smooth. Let rest for 15 minutes.

1 pound halibut, cut into 5 x 3/4 inch strips

1 lime cut in half

Salt and lemon pepper seasoning

Vegetable oil for deep frying

Dry outside of fish with a paper towel. Season with salt and pepper and drizzle with lime juice. Let sit for 15 minutes.

Meanwhile heat 1 inch of oil in the bottom of a heavy pan until it reaches 350. Dip seasoned fish into batter then fry in batches for 4 minutes total, flipping over after 2 minutes. Drain on paper towels. 

 

Seafood in Chunky Tomato Caper Sauce

Our first big storm of 2014 is raging as we speak, although it has calmed considerably from last night's winds forecast to be in the 70 mph range and waves of 20 feet or more. Needless to say, the roar of the wind and waves kept me awake last night and it was awesome. I loved every minute. 

This morning the winds have dropped significantly but the waves continue to pound and there's a warning out to avoid the beaches because waves could reach up to 30 feet. It would take a crazy person to venture onto the beach today so it's a good thing Big Guy harvested the seafood for this dinner before the storm hit. 

I imagine this is going to look somewhat familiar as we enjoyed halibut poached in this chunky tomato caper sauce in November. Loaded with onion, garlic and tomatoes and kicked up with capers, thyme, red pepper flakes and Italian seasoning, it was so darned tasty I thought we'd give it a try with mussels fresh from the sea, crab and chunks of firm white halibut.  I was right too. It is superlative!

The sauce takes all of 15 minutes to make, then the seafood hit the pot all at the same time and simmered to perfection in a mere 10 minutes. If you're not into crab, mussels or halibut you can substitute any firm fleshed fish like cod, and clams, shrimp, scallops or whatever for the shellfish.

A couple of crunchy rolls fresh from the oven, and a green salad on the side are all you need to make a complete meal. Oh, and a roll of paper towels doesn't hurt either and forego the white table cloth, OK? It's kinda' messy to eat but definitely finger lickin' good!

Seafood in Chunky Tomato Caper Sauce (from JBug’s Kitchen Antics inspired by New York Times and Martha Rose Shulman)

2 tablespoon olive oil

1-1/2 medium onions, chopped

6 large garlic cloves, minced

1/4 cup capers, rinsed and drained

2– 14 ounce can diced tomatoes with juice

1/4 cup tomato paste

1/2 cup white wine

Coarse ground black pepper

1 teaspoon thyme

2 teaspoon dried Italian herbs

1/2 teaspoon red pepper flakes, more or less to taste

1/2 pound halibut pieces or other firm fish (cod would be great too)

1 large crab, steam, cleaned and cut in half

15 to 20 fresh mussels, scrubbed and beards removed

2 tablespoons freshly chopped basil for garnish

Heat oil in a large sauté pan over medium high heat. Add onion and cook until transparent. Add garlic cloves and sauté until 30 seconds. Add capers, tomatoes, tomato paste, white wine, black pepper, thyme, Italian herbs and red pepper flakes. Bring to a high simmer and cook uncovered for 5 minutes. Taste for seasoning and add salt as needed. Season halibut with salt and pepper and nestle into sauce. Add crab and mussels. Cover pot and simmer fish for 10 minutes or until fish is cooked and shellfish opened. Discard any shellfish that do not open. Serve in bowls and sprinkle with fresh basil. Makes 4 large servings. 

 A year ago - Ramped Up  Toad In The Hole

Two years ago - Leftover Prime Rib Taco Salad

Three years ago - Nantucket Cranberry Pie with Tangerine Ice Cream

Halibut Poached In Tomato Caper Sauce

Boy, are we ever onto something here! Imagine if you will, an onion and garlic flavored chunky tomato sauce zinging with Italian seasoning, hints of thyme and red pepper flakes and fortified with tomato paste. A splash of white wine, a handful of capers, a slow simmer and that pot's a rockin'.

Add chunks of meaty firm halibut and 12 minutes later you've a bowl of bliss right in front of you. To brag even more, along with a crisp green salad, the whole meal's ready in less than 30 minutes.  A perfect low carb delight.

I'd make it again in a heartbeat. It is without question, absolutely drop dead delicious!

In case you're wondering what's happening around here, it is another beautiful cloudless, blue sky day on the Oregon coast.  Like a lot of other people in the U.S.A., I'm planning to get some serious work done in the kitchen today in preparation for Thanksgiving tomorrow. Of course I'll be doing that as soon as the plumbers are out of here. Yup - old man Murphy's at it again and that's all I'm gonna' say about that. 

Halibut Poached in Chunky Tomato Caper Sauce (from JBug’s Kitchen Antics inspired by New York Times and Martha Rose Shulman)

1 tablespoon olive oil

1 medium onion, chopped

4 large garlic cloves, minced

2 tablespoons capers, rinsed and drained

1 – 14 ounce can diced tomatoes with juice

2 tablespoons tomato paste

1/4 cup white wine

Coarse ground black pepper

1/2 teaspoon thyme

1 teaspoon dried Italian herbs

1/4 teaspoon red pepper flakes, more or less to taste

1 pound halibut pieces or other firm fish (cod would be great too)

2 tablespoons freshly chopped basil for garnish

 

Heat oil in a large sauté pan over medium high heat. Add onion and cook until transparent. Add garlic cloves and sauté until 30 seconds. Add capers, tomatoes, tomato paste, white wine, black pepper, thyme, Italian herbs and red pepper flakes. Bring to a high simmer and cook uncovered for 5 minutes. Taste for seasoning and add salt as needed. Season fish with salt and pepper and nestle into sauce. Cover pot and simmer fish for 12 minutes or until just cooked.

Serve in bowls and sprinkle with fresh basil.  Makes 2 to 3 servings. 

A year ago - Grilled Lemon Chicken Pasta

Two years ago - Turkey and Stuffing Hand Pies

 

Three years ago - Pumpkin Charlotte with Bourbon

Fish with Thai Coconut Curry Sauce

I'm late giving you the goods on yesterday's antics but my conscience wouldn't let tonight roll around without spreading the word about last night's incredible meal. You see, it's the perfect answer for a quick weeknight dinner that's absolutely good enough for company and the whole thing's ready in about a half hour, including rice, snow peas and even potstickers. Isn't that a kick?

Adapted from Cooking Light via myrecipes.com, if you hit the link and take a boo at the source, you'll notice that we left out the fish sauce (didn't have any) and increased the red curry paste, and tripled the ginger but otherwise made the recipe pretty well as shown.

I'd guess you're thinking I'm exagerating over the "ready in less than half an hour" comment, so here's the breakdown:

• First order of business - cook rice
• Second - Heat skillet for fish; pat halibut dry; chop onion(s), and ginger; measure coconut milk; measure sugar, corianader, red curry paste and place into a small container; cut lime in half and juice
• Heat skillet for potstickers; Cook fish 3 minutes/side for total of 6 minutes; make sauce 5 minutes; return fish to pan to heat.
• Frozen Pot Stickers - cook at same time as sauce (5 minutes)
• Snow Pea Pods - microwave for 2-1/2 minutes

Incidentally, while I used halibut as specified in the recipe because I'm lucky enough to have a stash of it in the freezer thanks to Big Guy and his fishin' talent, it's not the only fish in the sea (sorry, I couldn't resist).  I'd make it with darn near anything including cod, or cat fish, or sea bass or even shrimp or scallops and believe me I'll be doing a repeat in the very near future. 

Halibut with Thai Coconut Red Curry Sauce (from JBug’s Kitchen Antics adapted from Cooking Light via myrecipes.com)

1 tablespoon vegetable oil (divided)

3 or 4 halibut pieces approx. 5 ounces each

1/2 medium onion, chopped

3 green onions, chopped

3 tablespoons fresh ginger, minced

1 cup light coconut milk

1 tablespoon sugar

1 heaping tablespoon Thai red curry paste

1/2 teaspoon ground coriander

1 teaspoon dried basil (a tablespoon of fresh would be better)

Juice of 1/2 lime

Heat oil in a large no-stick skillet over medium high heat until shimmering. Dry halibut fillets using a paper towel. Sauté halibut for 3 minutes per side and remove from pan. Cover to keep warm. Add onion, green onion, and ginger to pan and sauté for 2 minutes. Stir in coconut milk, sugar, red curry paste, and coriander and bring to a boil. Lower heat to high simmer and cook for 1 minute. Stir in basil and lime juice. Return fish to pan to warm and finish cooking (about 1 minute). Serve over rice. Serves 4.

A year ago - Corn Chowder and Peach Crumb Bars

Two year's ago - Pinot Braised Duck with Roasted Pears and Onions

Three year's ago -  Catfish and Hushpuppies

Sauteed Halibut with Romesco Sauce

While most people consider pork to be the other white meat, here on the Oregon Coast the mighty halibut can claim the honor. I'm sure it's no surprise that the beauty and bounty of the land and sea's captured our hearts here in our new home.

Big Guy's having a blast with this retirement stuff and went out fishing on Friday with two of our friends. He came home tired, content and bragging about his great day on the water never mind glowing with pride about the catch. 

Last night's menu included some of our good fortune. Halibut this fresh needs very little adornment; however, as mentioned the last time we cooked some up, it can be overdone in a flash. Big Guy did the honors this time and sauteed the simply seasoned fish for 5 minutes on 1 side, and 2 on the other before he removed it from the pan to rest for a few minutes. Of course while he was doing this, he was also cooking up a perfect pot of Lemon Basil Risotto Sheesh ...and they say men can't do more than one thing at a time. Ha.  

My only contribution to dinner other than never ending advice also known as nagging was this very quick version of a Romesco sauce I whipped up earlier in the afternoon. Without the usual addition of bread crumbs and flavored with smokey chipotle chili powder, cayenne pepper and smoked paprika, it is a great use for the huge numbers of red peppers available in the markets these days.

The smoky flavor, crunchy from almonds texture and subtle heat is a perfect garnish for the moist fish on its creamy bed of lemon and basil rice. 

JBug’s Romesco Sauce an original from JBug’s Kitchen Antics

 

2 large red peppers, roasted, peeled and seeded

1/4 cup toasted almonds

3 tablespoons olive oil

1 tablespoon red wine vinegar

3 cloves garlic, minced

1/2 teaspoon Chipotle chile powder

1/4 teaspoon cayenne pepper

1 teaspoon smoked paprika

Salt & coarse ground black pepper

Place all ingredients together in a blender and combine until chopped to a coarse texture. Set aside for a minim 1 hour at room temperature to allow flavors to develop. Store leftovers in refrigerator. 

 A year ago - Grilled Shrimp with Lime and Red Pepper Aioli

Two year's ago -Drowned Beef Sandwiches

Pan Seared Halibut with Roasted Pearl Tomatoes

We went out for dinner last night to our favorite sushi place so I thought it was a good opportunity to fill you in on the halibut dinner that was eclipsed by the maltaise sauce the other night.

Coated lightly in flour (I used Wondra) and pan seared quickly in a small amount of vegetable oil mixed with butter, as soon as the fish is firm to the touch it gets a shot of fresh basil followed by the juice of a lemon, and another 30 seconds worth of heat. Of course the cooking time depends entirely on the thickness of the fish and as I had some rather skinny little tail ends of halibut, it was a brief 4 minutes from start to finish. By the way, while halibut is lovely in this I would imagine almost any white fleshed fish would be delicious prepared in this simple manner.

Promptly removed to rest, the hot pan gets some company in the form of fresh mini tomatoes (I used pearl), garlic and more lemon juice. A minute or two later as soon as the skins start to pucker the sauce is finished with a touch of parsley and basil and joins the fish.

Simple you bet. Delicious - you have to believe it never mind rather light in the calorie department too. We had our fish on top of Trader Joe's wonderful creamy polenta found in their freezer section. The bag looks like this! I'm determined to come up with my own recipe for this wonderful mix of spinach, carrots and creamy cornmeal mush so stay tuned but meanwhile head on out to your local Trader Joe's and give it a try. It is downright fabulous - and no they didn't pay me to say that. Heck they don't even know I exist. That's rather humbling you know!

Pan Seared Halibut with Roasted Pearl Tomatoes (adapted from Aaron McCargo Jr, Foodnetwork.com)

1 tablespoon vegetable oil

1 tablespoon unsalted butter

2 – 6 ounce halibut fillets

Sea salt and coarse ground black pepper

2 tablespoons Wondra instant blending flour

1/4 cup fresh basil, chopped (divided)

Juice of 1 lemon

1-1/2 cups pearl or cherry tomatoes cut into halves

1 teaspoon minced garlic

2 tablespoons fresh chopped parsley

Heat a sauté pan over medium high heat. Add oil and butter and heat until butter is melted and bubbling. Meanwhile season fish fillets well with salt and pepper. Dredge lightly in flour, shaking off excess. When pan is hot, add fish filets and depending on thickness cook for 2 to 4 minutes on each side, flipping over when lightly golden. Add 2 tablespoons chopped basil and half the lemon juice. Sauté for 30 second, and remove fish to a platter. Add pearl tomatoes and garlic to sauté pan and cook until tomatoes skins start to pucker – about 2 minutes. Add remaining lemon juice, parsley and remaining 2 tablespoons basil. Toss to combine well then serve over fish fillets. Makes 2 servings. Download Pan Seared Halibut with Roasted Pearl Tomatoes

A year ago - Mahi Mahi in Tomato Olive Sauce

Two years ago - Steak Salad with Chimichurri Dressing