Saturday, February 9, 2013

Headache Free and some 101 Ways to Cook Fish recipes

I spent the last 2 days catching up with A on homeschooling and also catching up on some house keeping that desperately needed doing. After being out 3 days with a migraine and another day and a half from side effects of the medicine, well the house was in quite a state. But today I am thanking God that for the 3rd day in a row I feel no pain. The shot seems to have broken the cycle of migraines I had been suffering through for the last 3 weeks.

Anyway, so I thought I would share a quick catch up on some of the fish dishes we have been enjoying lately.


Black Sea Bass with a white wine, orange-mango reduction

This was so yummy and it is a fairly simple dish. I loved it paired with the roasted asparagus and grape tomatoes. YUM!

2 black sea bass fillets, skinned 
(I have learned that I have a topical allergic reaction to my hands when skinning sea bass, so beware. It could just be me, I tend to be weird like that, but they break out, turn red, and itch like crazy.)
salt and pepper
sliced green onions
2 TBS vegetable oil
3/4 cup orange mango juice
zest of a small orange
1/2 cup white wine
2 tsp minced minced green onions
1 stick of butter

Season fish with salt and pepper and saute in oil in cast iron skillet for about a minute per side- just enough to sear. Transfer skillet to oven and bake at 400 for 15 minutes or until cooked thoroughly.

Meanwhile, Cook juice, white wine, orange zest and minced green onions in a sauce pan over medium heat until it is reduced quite a bit and is syrupy...stirring occasionally.  Strain mixture through small holed colander and return to pan. Over low heat add in the butter 1 TBS at a time whisking continuously until all butter is add and texture is smooth.

Remove fish from oven and plate, topping with white wine, mango orange reduction sauce and freshly sliced green onions.

 Halibut and Chorizo Stew

2 teaspoons olive oil, divided 
6 oz ground chorizo sausage
1 cup chopped onion 
2 TBS minced garlic
1/2 cup dry sherry 
1/2 cup chicken broth 
2 tsp dried parsley 
salt
pepper
1 (28-ounce) can no-salt-added diced tomatoes, drained 
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained 
skinless halibut fillets 


Heat 1 teaspoon oil in large soup pot. Add chorizo sausage and brown meat. Add onion, cook 3 minutes or until just tender. Add garlic and cook another minute. Add sherry, cook 2 minutes, scraping pan to loosen browned bits. Stir in broth and next 5 ingredients (through chickpeas); stir to combine. Nestle halibut fillets in stew; spoon tomato mixture over fillets. Cover and simmer 5 minutes or until fish flakes easily with a fork.

Halibut in a Lemon, Butter, Caper Sauce served of a bed of linguine.


2 large halibut fillets- skinned
salt and pepper
1 TBS butter
2 tsp minced garlic
2/3 cup dry white wine
1/2 cup chicken broth
zest of one lemon (about half)
4 TBS lemon juice
2 TBS capers 
1 TBS dried parsley
1/2 slick butter

Heat a large skillet over medium-high heat. Season halibut with salt and pepper.

Melt the butter in the pan and add fish; cook turning once until fish flakes easily. Remove fish from pan; keep warm. 

To the pan, add the wine, chicken broth, lemon zest, lemon juice, capers, and parsley to the pan; cook until reduced by half, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth.

Serve over linguine. Yum!


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