Thai-Style Halibut with Coconut-Curry Broth

I have to admit that while I like fish (mild fish at least), I don't love it or crave it like pasta. I usually buy it because I feel like I should, since I know it's so good for me. So I really appreciate a fish recipe that's not boring and makes me look forward to dinner. This one not only has a rich, flavorful broth, but it includes greens, so you're killing two birds with one stone. Or two fish with one hook. Or even better, just stop killing stuff.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Yield: 4 servings

2 teaspoons vegetable oil

4 shallots, finely chopped (about 3/4 cup)

2 ½ teaspoons red curry paste (or 2 teaspoons curry powder)

2 cups low-sodium chicken broth

1/2 cup light coconut milk

1/2 teaspoon salt, plus 1/4 teaspoon (plus more as needed for seasoning)

4 (6 oz.) pieces halibut fillet, skin removed

5 cups washed baby spinach, steamed for 2 minutes

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions (green part only), thinly sliced

2 tablespoons fresh lime juice

freshly ground black pepper

2 cups cooked brown rice, for serving

1.      In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

2.      Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

3.      Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

from Ellie Krieger

shallots, cilantro and scallions

adding red curry paste to shallots

pouring in chicken broth

pouring in coconut milk

fish added (I used cod instead of halibut)

flaking the fish

The fish was kind of falling apart, so I
just flaked it all and served it like a stew.

spinach

fish on top of spinach

cilantro, scallions and lime juice added to the broth

broth added to the bowl

thai-style halibut with coconut-curry broth
(except it's really cod)

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Ginger Glazed Mahi Mahi

I tend to enjoy mild "non-fishy" fish (like mahi mahi, swordfish or halibut). They can be kind of like tofu, the way they take on whatever flavors you cook with them. That's what happens with this great sweet-sour-salty ginger glaze. And since I only made two fillets, I had extra to drizzle over my rice. I suggest if you make four fillets that you double the marinade/glaze ingredients (you'll thank me after you eat your ginger glazed rice and vegetables).

 

GINGER GLAZED MAHI MAHI

Yield: 4 servings

3 tablespoons honey

3 tablespoons low-sodium soy sauce

2 tablespoons balsamic vinegar

2 teaspoons grated fresh ginger root

2 cloves garlic, crushed or finely minced

2 teaspoons extra virgin olive oil

4 (6 ounce) mahi mahi fillets

salt and freshly ground black pepper to taste

1.      In an oven safe skillet, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the skillet. If the fillets have skin on them, place them skin side up. Cover, and refrigerate for 10 minutes. Flip fillets and marinate (skin side down) for another 10 minutes.

2.      While fish marinates, preheat the broiler.

3.      Place the skillet in the oven and broil the fish for 5 minutes. Turn fillets over and broil for another 5 minutes or until the fish flakes easily with a fork.

4.      Remove fish and keep warm tented with foil.

5.      Heat the remaining marinade in the skillet over high heat until reduced to a glaze (keep an eye on it, it only takes a few minutes). Spoon the glaze over fish, and serve immediately.

adapted from allrecipes.com (submitted by DECODIANA)

raw mahi mahi

ginger

honey, soy sauce, balsamic vinegar, ginger, garlic & oil

Make sure you use reduced- or low-sodium soy sauce,
otherwise I'm pretty sure it will be way too salty.

marinade mixed

mahi mahi in marinade (skin side up)

flipped

broiled mahi mahi

reducing marinade to a glaze

flaking easily

ginger glazed mahi mahi

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Mexican Ceviche Tacos

Now that Summer is practically endless (thanks global warming!), recipes like these are necessary just to keep the oven off. This one is nice because it has a little bit of everything...crunchy, creamy, acidic, sweet, salty. Plus you can make it as spicy as you like (by using very hot salsa or sprinkling on a little hot sauce). The kids probably won't go near it (at least mine wouldn't), but that's where my old friend cheese comes in. Sprinkle some in a taco shell with leftover chicken (or anything else your kid will tolerate). Then watch as they struggle and the taco shells crumble all over them (dinner and a show).

MEXICAN CEVICHE TACOS

Makes 4 servings

1 ¼ lb. very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi or mahi-mahi),

    cut into 1/2-inch cubes

fine sea salt

freshly ground black pepper

3 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 teaspoons sugar

1 cup chopped seeded tomatoes

3/4 cup chopped red onion

2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar

1 tablespoon olive oil

1/2 large head romaine lettuce, very thinly sliced crosswise (3 to 4 cups)

1 large avocado, peeled, pitted, diced

3 tablespoons chopped fresh cilantro

12 purchased crisp taco shells

purchased salsa

1.      Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours. Note: Marinating the fish in lemon/lime juice "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than 6 hours or it may become tough.

2.      Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. Can be made 2 hours ahead. Cover and chill.

3.      Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

Bon Appétit, August 2009 by Jill Dupleix

beautiful tuna
(from the sushi counter at Wegmans)

I totally spaced out and didn't cut my tuna. I can't
really explain it. Maybe I was sleep deprived (because
chances are, on any given day, that I am). Anyway, once I
realized my mistake, I got it out of the fridge and cut it up.

tuna, cut up

after about 5 hours

It probably would have been a little whiter if I had
remembered to cut it sooner. I didn't have time to leave
it in longer, but it was sushi grade, so we were good.

tuna, tomato, onion, jalapeño, jalapeño liquid & olive oil

avocado

adding the avocado, cilantro and lettuce

all mixed

Mexican ceviche taco without salsa

Mexican ceviche taco with its little salsa mohawk

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