Walnut Crusted Halibut

Main, Seafood | January 6, 2016 | By

Halibut is one of my all time favorite fish, and not because you can say that corny joke every time you cook with it! Halibut has a wonderful flaky texture that works with about any preparation. This Asian inspired recipe has won the hearts (and tummies) of my family and friends. Coating the fish with walnuts and Panko bread crumbs gives it a great crunch. Of course, I like to add more healthy ingredients, so I lay it on a bed of fresh baby spinach. It’s a complete dish with rice on the side. You will not be disappointed with this yummy halibut dish! Bon appetit, “just for the halibut!” 🙂

Walnut Crusted Halibut
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 2 large shallots, finely chopped
  • 2 cloves garlic finely minced
  • 2 teaspoons red curry paste
  • 1 tablespoon sambal oelek (red chili paste) or 1 Thai chili pepper, seeded and minced
  • 2 cups low-sodium chicken broth
  • ½ cup light coconut milk
  • 4 6 oz. pieces of fresh halibut fillet, no skin
  • ¼ cup walnuts, chopped finely in food processor
  • ½ cup Panko bread crumbs
  • 3 egg whites
  • ¼ cup cilantro leaves, chopped
  • 2 scallions, chopped
  • 2 tablespoons lime juice
  • Salt & pepper to taste
  • 1 bag of baby spinach
  • 2 cups cooked brown rice or white sticky rice, for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon oil in a shallow sauce pan over medium heat. Sauté shallots and garlic until translucent, about 3 to 5 min. Add curry paste and sambal oelek, and cook until fragrant. Add chicken broth and coconut milk and simmer until reduced, about 5 min. Add salt to taste. Set aside on slightly warm burner.
  3. Heat other tablespoon of oil on medium high in large, oven-proof sauté pan.
  4. Combine chopped walnuts and Panko bread crumbs with generous amount of salt and pepper in shallow dish for dredging. In separate shallow dish add egg whites. Dip halibut fillets one by one into egg whites first, and then dredge in walnut mixture, shaking off excess. Sear all fish fillets just until crust is browned on both sides, about 1 to 2 minutes. Keep in sauté pan and put pan in oven for another 10 minutes until fish flakes easily with a fork.
  5. To serve, arrange sauce at bottom of deep dish or bowl. Pile a handful of baby spinach on top of sauce. Top spinach with halibut fillet. Put scoop of rice on other side. Top with more sauce, chopped cilantro and squeeze of lime.
Notes
Sambal Oelek can be found at specialty Asian markets and select grocery stores.

Tofu Pad Thai

Main, Vegetarian | January 5, 2016 | By

I’m a Miami girl, born and bred. Cuban food was, and still is, the predominant cuisine in South Florida. But that’s not to say there weren’t some great Asian eateries. This particular Pad Thai dish has stuck with me for 20-plus years! I can’t seem to forget how incredibly tasty it was at this now-shuttered Thai restaurant in Coral Gables (can’t even remember the name anymore!). To recreate it, I needed to use ingredients to transform it into a lighter Pad Thai. No need to feel guilty with this version! Enjoy!

Tofu Pad Thai
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup packed brown sugar
  • 2 tablespoons water
  • 1 lime halved
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons grated ginger
  • ½ pound rice noodles (bánh pho)
  • 4 teaspoons canola oil, divided
  • 1 package extra firm tofu, cut into ½ inch cubes
  • 2 large egg whites
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 yellow or red pepper, seeded and chopped
  • 1 large jalapeño, seeded and chopped
  • ¾ cup green onions, chopped
  • 2 cups fresh bean sprouts
  • ½ cup fresh cilantro, chopped and divided
  • ⅓ cup chopped roasted peanuts
Instructions
  1. Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.
  2. Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.
  3. Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.
Notes
Adapted from: MyRecipes.com

Shumai Shrimp & Turkey Sausage

Starters | January 4, 2016 | By

Chinese dim sum is so versatile! You can fill these wonton wrappers with so many fabulous ingredients! Damien’s dumplings are to die for! Here, I’m mixing up his shumai recipe a bit using turkey sausage with shrimp instead of pork. It’s succulent and spicy, and a great flavor combo, especially with the dipping sauce. I’ve often served this for guests as a starter, but it’s also a nice side for your main course. So grab your chopsticks and dig in!

Shumai Shrimp & Turkey Sausage
 
Author:
Serves: 12
Ingredients
  • ½ pound peeled shrimp, finely chopped
  • ½ pound ground turkey sausage, casings removed
  • 1 large garlic clove, minced
  • 2 tablespoons minced fresh ginger
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg whisked, set aside in a bowl
  • 12 to 14 square wonton wrappers
Dipping Sauce
  • ½ cup sweet chili sauce
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon red pepper flakes
Instructions
  1. Place moist towel over wonton wrappers so they don't dry out. Thoroughly mix together in a large bowl the shrimp, turkey sausage, garlic, ginger, green onions, cilantro, salt and pepper.
  2. Taking one wonton wrapper at a time, place a teaspoon full of mixture into center of wrapper. Fold over top side of the wrapper so points meet securing with a little egg wash. Taking both corners, fold over each other using a little egg wash to secure the ends. Repeat to form the remaining dumplings.
  3. Bring water to a boil in a wok, about 1½ inches up. Line a bamboo steamer with parchment paper punched with holes to let steam through and sprayed with cooking spray so dumplings won't stick. Place the dumplings about one inch apart in the bamboo steamer and cover. Cook dumplings for 8 to 10 minutes. Serve hot with dipping sauce on the side.
Notes
If you don't have a bamboo steamer you can also use a regular steamer in a pot sprayed with cooking spray.

Another way to form the dumplings is by placing a teaspoon in the center of the wonton wrapper and pulling up all sides to form a little package, securing with egg wash.