Friday, January 12, 2007

Kiss the Cook!

I love to cook and I am quite good at it. I don't do nearly enough of it but part of my whole "2007 thing" is that I want to start cooking more and I want to post new recipes on here as I make them. (If I really like them that is.)
Tonight I made halibut. Over the summer we went to Alaska and I caught a bunch. We put it in the freezer and we have been slowly defrosting it and eating it every couple of weeks. Since we have a lot of it, and since I caught it myself, we try to find creative ways to cook it up. Since I have a lot of Alaskan readers, and I know all real Alaskans have a freezer full of fish (Unless you don't eat things with a face) I thought you might appreciate this recipe. I found it online and it turned out really yummy. Even Darian cleaned her plate and she is the pickiest eater ever. Jon said it was restaurant yummy. Cool!

HALIBUT WITH CILANTRO AND LIME

1 pound halibut, tuna, or swordfish steaks
2 tablespoons fresh lime juice (I just squeezed half a lime over the halibut chunks in the strainer)
1/4 cup low-sodium soy sauce (I would use slightly less than this)
1 teaspoon cornstarch
1/2 teaspoon minced fresh ginger (Make sure it is fresh, it really makes a difference)
1/2 teaspoon vegetable oil (I used a smidge more when adding the fish)
1/2 cup slivered red or yellow onion
2 cloves garlic, minced
1/4 cup coarsely chopped cilantro

Cut halibut into 1-inch pieces; sprinkle with lime juice. Blend
soy sauce into cornstarch in cup until smooth; stir in ginger. Heat
oil in wok or large nonstick skillet over medium heat. Add onion
and garlic; stir-fry 2 minutes. Add halibut; stir-fry 2 minutes
or until halibut is opaque. Stir soy sauce mixture; add to wok.
Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle
with cilantro. Garnish with lime wedges, if desired.

Makes 4 servings.


As a side I made a "salad" which was just red, yellow, and orange peppers cut into spears and drizzled with veggie oil and a really nice *aged balsamic vinegar. (I would have added some sesame seeds to the peppers if I had any on hand, but it was fine without them.)

I squeezed a fresh lime over the whole dish before I served it. It was very fresh and yummy. It had an almost summer vibe. If I had to change anything I would have probably used a little less soy sauce. Just a smidge less, otherwise it was great. Also, you have to keep a close eye on your fish, because it is really easy to overcook halibut! I've been doing it long enough to know, but some people overestimate the cooking time when they are used to working with larger fillets and not 1 inch pieces.
A helpful hint when cooking fish in a skillet. Plate the food just as it is finishing. DO NOT leave it in the skillet because even if you turn the heat off, the pan is still hot enough to continue cooking it. You will go back for seconds and have rubbery fish!

*I can't stress how much difference a nice Balsamic makes. I think people who dabble in cooking should really consider taking their balsamic as seriously as some people take their wine. Would you rather drink a $5 bottle of wine or a $20 bottle of wine or a $60 bottle of wine? Trust me, a small investment in a good balsamic really makes a world of difference and you can really make it last because a little goes a long way, so it is worth the investment! You can find some really decent ones for around $20. (But if you are anything like me you will start working your way up the Balsamic ladder because you will see what a difference there can be! It is a true art.)

3 comments:

Suzy Mills said...

Hahaha - love the 'with a face' comment. My rant preceeds me across the world.
Recipes are a good idea for blogs.

Deb H said...

Sounds Yummy!

crystal said...

sounds like ti would be an awesome tofu dish!

 

Two going on twenty. Template by Ipietoon Cute Blog Design