2 pounds of halibut*
8 T butter melted in small bowl
2 cup Ritz or Town crackers crushed
3/4 cup Parmesan cheese grated
1 t Italian Seasoning
1 t salt
1 t pepper
1/8 t cayenne(optional)
Heat oven to 400º Aluminum foil cooking sheets
Mix crushed crackers, Parmesan, and seasonings in large rimmed bowl.
Skin and dry the halibut. Cut halibut into 3/4 wide pieces. Dip into butter and then coat with cracker Parmesan mixture. Press the coating firmly onto the fish. Place on baking rack place on baking sheet and do not crowd. Bake 15-20 minutes until fish flakes and crust is golden brown. Remove and serve. Maybe served with lemon garlic mayonaise sauce or tartar sauce.
If you like heat add 1/8 t of cayenne. We enjoyed our fresh caught halibut and salmon last night. Halibut fish sticks and curry honey glazed salmon with grilled asparagus, potato salad, and for dessert fresh raspberries with lime sorbet.
*If halibut is too expensive cod can be substituted
1 pound Alaskan halibut skinned 1 1/2 inch chunks
10 ounces large uncooked shrimp deveined cut in half
1 T peanut oil
1 cup shallots chopped
2 garlic cloves minced
1 red pepper rough chopped
2 T fresh grated ginger
3 T Thai Kitchen red curry paste
1 can coconut milk
1 t Siracha sauce
1 T fish sauce nam pla or Nucor nam
Salt and pepper
1/3 cup fresh cilantro chopped
1/4 cup Thai basil chopped
Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.
Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.
Ingredients for Dressing
1/2 cup capers with liquid
1/2 cup olive oil
2 T red wine vinegar
2 boiled egg whites finely chopped
1 1/2 t Dijon Mustard
1 1/2 t parsley fine chopped
3 T roasted red peppers minced
Salt and pepper to taste
Combine ingredients and refrigerate For 24 hours
5 Roma tomatoes diced
1/2 Maui or sweet onion diced
2 avocados diced
1/3 cup Feta cheese
12 medium cooked shrimp cut in half
1 cup Hearts of Romaine shredded
Combine ingredients and toss with dressing. Serves 3 as main course
Note: I have used half of dressing with above salad ingredients.
*Inspired by Nick’s Fishmarket