Halibut with Artichoke and Olive Caponata

Halibut with Artichoke and Olive Caponata

(4 servings)

Ingredients:

¼ cup Olive Oil

1 small Red Onion, chopped

1 tsp. Salt, plus extra for seasoning

½ tsp. Black Pepper, plus extra for seasoning

1 stalk Celery, chopped

8 oz. Frozen Artichoke Hearts, thawed and cut into 1-inch pieces

1 can (14½ oz.) Diced Tomatoes

10 pitted Kalamata Olives, halved

3 tbsp. Raisins

¼ cup Red Wine Vinegar

1 tbsp. Sugar

1 tbsp. Capers, rinsed and drained

4 (4-5 oz.) pieces Center-cut Halibut Fillets, 1-inch thick

3 tbsp. Extra-Virgin Olive Oil

Salt and Black Pepper to season

3 tbsp. Fresh Flat-leaf Italian Parsley, chopped

Directions:

For the Caponata:

In a large skillet, heat olive oil over medium-high heat.  Add onion and season with tsp. salt and half tsp. pepper.  Cook until translucent, about 3 minutes.  Add the celery and artichoke hearts.  Cook until soft and the artichokes are lightly browned (3-4 minutes).  Add the tomatoes, olives and raisins to the pan.  Simmer over medium-low heat, stirring frequently, until mixture thickens, about 25 minutes.  Stir in the vinegar, sugar and capers and season with salt and pepper to taste.

For the Halibut:

Drizzle both sides of Halibut with olive oil.  Season both sides with salt and pepper.  Use a nonstick pan or your grill on medium-high heat.  Oil pan or grates lightly and place Halibut in or on to cook.  Figure 3-4 minutes per side or until flesh flakes easily with a fork.  Place on a serving platter and top with the Caponata.  Sprinkle with parsley for garnish and serve.

Note:               You could also roast the Halibut in a pre-heated 400-degree oven for 10-12 minutes if you prefer.  I would place on a rack in a rimmed baking sheet.

Ideas for Future Efforts

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Herb-Crusted Cod

Herb-Crusted Cod

(4 servings)

Ingredients:

1¼ to 1½ lbs. Cod Fillets

1 large Fresh Egg, lightly beaten

¾ cup Panko Bread Crumbs

2 tbsp. Fresh Dill Weed, sniped

½ tsp. Salt

½ tsp. Black Pepper

1 tbsp. Olive Oil

Directions:

Rinse and pat dry the fish.  Then cut fish into 8 equal piece.  Beat egg in a shallow dish.  In another shallow dish, combine crumbs, dill, salt and pepper.  Dip fish into beaten egg and then into crumb mixture to coat completely.  Set on a baking sheet.  Repeat until all the pieces are coated.  In a large skillet over medium-high heat, add oil.  When oil is ready, sauté half the fish pieces.  Do 2-3 minutes per side or until golden and flakey.  Place on a paper towel lined baking sheet and place in a pre-heated 300-degree oven while you sauté and remaining fish pieces.  Serve when ready with your sides of choice.

Note:               You could use other fish for this recipe.  I’d suggest trying Haddock as a second choice.

Ideas for Future Efforts

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Time for Some Fish Dishes

I’m not close to an ocean or a sea.  But I like the rest of you, need to be having more fish in my diet.

The trouble is I’ve never been a big one on fish.  Now seafood is another discussion.  I’ve pretty much limited myself to Walleye and Trout for fresh water fish.  When it comes to the ocean, there are a few more in the variety.  I like cod, haddock, halibut, snapper and tuna.  I may be a little unusual in that I don’t like salmon.  I can eat it but would never order it.

That’s not to say I won’t try more species.  A lot of it comes from not having resources for fresh.  And I’d rather have shrimp, crab, lobster or other seafood if I can’t get it fresh.

Now that’s my problem and I need to work on it and will.

This week I have “Herb-Crusted Cod” on Wednesday for you to try.  Then something a little different in “Halibut with Artichoke and Olive Caponata” on Thursday.

Give these a try and then look for more options in putting fish in your diet.  “Happy Cooking” until next week.

Tzatziki Sauce for Burger (GF)

Tzatziki Sauce for Burger (GF)

(less than 2 cups)

Ingredients:

½ large English Cucumber, peeled and seeded

4 pinches Salt, divided

¾ cup Plain Greek Yogurt

1 tbsp. Fresh Mint, chopped

2 tsp. Olive Oil

1 clove Fresh Garlic, minced

Directions:

Grate cucumber into a colander.  Sprinkle with 2 pinches of salt and let stand 5 minutes.  Then squeeze out excess liquid from cucumber, discarding liquid.  In a medium bowl, place the cucumber and add remaining salt (2 pinches) and other remaining ingredients.  Mix until well combined.  Spread on buns as desired.

Note:               This can be used on many other dishes and adds a great flavor.  For vegan users, substitute the vegan equivalent of Greek yogurt.

Ideas for Future Efforts

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Middle Eastern Falafel Burger (GF)

Middle Eastern Falafel Burger (GF)

(4 servings)

Ingredients:

3 cups Chickpeas, canned, drained and rinsed

1 small Yellow Onion, chopped

½ cup Flat-leaf Parsley

3 tbsp. Tahini (sesame paste)

3 tbsp. Ground Flaxseed

2 cloves Fresh Garlic, minced

½ medium Lemon, juiced

¾ tsp. Ground Cumin

½ tsp. Ground Coriander

½ tsp. Salt

¼ tsp. Cayenne Pepper

4 Gluten-Free Burger Buns

Directions:

Combine all ingredients except the buns in a food processor.  Blend until slightly grainy (mixture should not be smooth paste).  Form mixture into 4 equal patties.  Prepare grill (brush and oil) and pre-heat to medium-high.  Grill patties for about 4 minutes per side or until golden brown and heated through.  Grill buns, top with patties and serve with your favorite condiments.

Note:               See next recipe for “Tzatziki” sauce to use with this burger or other dishes.

Ideas for Future Efforts

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Gluten-Free and Vegan Burger

It’s my every 4th week Gluten-Free posts.  This week, the recipes are not only GF but “Vegetarian” and “Vegan.”  For vegan diners, you will need to change out one ingredient in the Thursday recipe.

But first, back to talking about Gluten-Free concerns.

I’ll use “Costco” for my example.  If you have ever been to a Costco store, you know they are great about sampling foods they sell.  Most of the sampling is not GF but they do some.  On occasion, they even have days they push gluten-free foods.

I happen to take my grandchildren with when I go.  They think Costco is a neat experience and they get “Fruit Snacks” which are GF.  That helps them with not getting to try many of the samples.

I had really never thought about this, but one day they were sampling some GF bread.  They toasted the bread and put butter on it.  All sounds and looks good here.  Right?

But then you remember that they sample other breads, toasted, with jams on occasion.  Then it hits you, they use the same toaster for both samplings.  It now creates “Cross-Contamination” for one who needs to be GF.

It’s not a free sample for someone who really needs to be “Gluten-Free” in their lifestyle.

I guess what I’m getting at today, is if you are watching out for others that need to be GF, you need to be thinking all the time about your choices.  It’s a bummer but it’s a fact of life for a GF person.

Back to this week’s recipes.  I have a “Middle Eastern Falafel Burger” for you to try on Wednesday.  It is tasty and even meat eaters will enjoy the dish.  That’s especially true because on Thursday, “Tzatziki Sauce for Burgers” is the topping to use on this week’s burger.  The sauce will work for many other dishes too.

So give them a try and “Happy Cooking” until next week.

Orange Oven French Toast

Orange Oven French Toast

(8 slices)

Ingredients:

8 slices Bread (your choice)

¼ cup Unsalted Butter, melted

1 tsp. Ground Cinnamon

2 tbsp. Honey

3 large Fresh Eggs

½ cup Milk

½ cup Fresh Orange Juice

2 tbsp. Sugar

1 tsp. Fresh Orange Zest

¼ tsp. Salt

¼ tsp. Ground Cinnamon

Directions:

In a small bowl, combine butter, cinnamon and honey.  Spread mixture over a rimmed baking sheet (see note).  In a medium bowl, whisk the eggs and then add the milk, orange juice, sugar, zest, salt and cinnamon until well mixed.  Dip bread into egg mixture turning to coat both sides.  Place on top of butter mixture and repeat through last slice of bread.  Carefully pour remaining egg mixture over bread in baking sheet.  Place in a pre-heated 400-degree oven for 10 minutes.  Now turn each slice of bread over and return for another 10 minutes or until golden brown.

Note:               Depending on your baking sheet and/or size of bread slices, you may need two baking sheets.  You want the bread to lay flat on the baking sheet.  If you use two, divide butter mixture evenly between the baking sheets.

Note:               The size of the bread slices may change how many pieces of French Toast you actually get out of this recipe.

Ideas for Future Efforts

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