Category Archives: Seafood

Tasty Tuesday-Halibut and Veggies

November 6, 2013

Just finished another incredible dinner—decided to go ahead and write it up now so that I won’t forget what I made. Enjoy!

Final Product–Halibut over grilled asparagus with roasted purple potatoes and grilled artichokes

1 head of roasted garlic
2 cups low sodium beef broth
A little bit of slow cooked onions (not necessary, but I used ones from my soup last night)
½ tbs of cornstarch mixed with 1.5 tbs cold beef broth

HALIBUT

Halibut- 6 oz. per person
Salt and pepper
Olive oil

GRILLED ‘CHOKES

Artichokes
Lemon
3 pieces of garlic
Olive oil
Salt and pepper

To make the broth, blend the first three ingredients together. Put in a saucepan and bring to a slow simmer. Whisk the cornstarch and beef broth together, then slowly whisk in to the broth. This just thickens the broth so that it is more of a sauce. Let it simmer for about 10 minutes. It is incredible.

For the Halibut, simply s&p both sides. Heat a skillet with some olive oil, and when it starts to get shimmery, add the halibut. DON’T TOUCH IT FOR 4 MINUTES. This makes the crispy crust. If you move it, you are an idiot—it will fall apart. Flip after 4 minutes, then do the same for the other side. You’ll notice that I cook Halibut a lot—that’s because it’s the only fish at our fish counter besides Salmon (barf) that is not previously frozen. And it’s really good—not an aggressive smell, and guys will eat it.

For grilled artichokes, clean and trim the prickly points off your chokes. Bring a pasta pot full of hot water, juice of half a lemon, plus that lemon after it’s juiced, and the garlic to a boil. Add chokes and cook for 25-30 minutes. Take them out of the pot and let them cool for a few minutes. After they’ve cooled down, clean out the furry centers. Brush them with oil and s&p them. At this point you can put them on the grill for 3-4 minutes per side. I didn’t want to f*ck with the grill for one thing, so I used a grill pan. This whole meal is healthy and delish, and pretty hard to screw up. If you make it and manage to F it up, then that sounds like a personal problem, and you should stop trying to cook, and just order take out.

Having all the veggies prepped before makes a difference

Artichokes with the fuzzies still in

Peace

Cafe Pacific Review-Dallas

October 17, 2013

Café Pacific

So Café Pacific has been a Dallas staple for forever, and we used to go all the time for family birthdays/special occasions, etc. Well, one time they turned me away because I was wearing shorts (they were dressy shorts, and I had heels on), but regardless, I had boycotted them until last weekend. We landed in Dallas for the TX-OU game around 11, and my father in law wanted to grab lunch. I suggested Mia’s because I wanted to grub down, but he countered me with Café Pacific. I wasn’t going to tell him I wasn’t fond of their dress code, after all, he was picking up the tab, so I made a call and made sure that we wouldn’t be turned away for wearing jeans. Jeans are apparently ok at lunchtime. Whatever. So we got there and got a few awkward stares from the ever annoying “ladies who lunch in three piece suits—but who don’t work—so why are you in a three piece power lady suit”. I hate them. Anyways, we sat down and I assumed we would all be drinking so I ordered my usual noon-time bevvy some Sav-B. When Craw and his dad didn’t order drinks, I considered retracting my order-but hey, I just wanted to look cool, so I held strong. And didn’t hesitate to order another…

sav-b and sweet potato strings

We ordered and neither of them ordered an app, so naturally I had a minor fatty panic attack and ordered mussels for the table. They were cooked with coconut milk and Thai spices with garlic and were incredible. I thought I hated all things coconut, but after tasting the mussels at Malai, which I think are cooked with coconut milk, I decided it isn’t too strong of a flavor.

At lunch, Café Pacific has a pick two special, and I chose the Chinese Chicken Salad and a cup of black bean soup. Both were delish, and shit, managed to combine a New Zealand Sauvignon Blanc with Thai flavored mussels, Mexican flavored soup, and a Chinese salad. I went around the world in less than an hour, and never had to leave my seat. The other two got fish tacos and another combo, but I won. I reverse my ill feelings towards Café P, but think I’ll stick to lunch there. Order the Chinese Chicken Salad—it really is delish.

dark photo-but black bean soup and chicken salad

Easy Halibut

October 17, 2013

Miso-Garlic Halibut

1 lb halibut, cut into two filets
1.5 miso paste (picture below)
1 tbs olive oil
3 cloves garlic, thinly sliced
½ shallot, thinly sliced
Pepper

Ok, I don’t have a pic of this one, but people have been asking how I like to cook fish. The pic below is a little different from this preparation, but you’ll get the jist. Get two pieces of foil, about 16 inches long. In the middle of each, place your sliced shallots in the same shape as the fish. Lay the halibut on top and drizzle w/ olive oil. Rub the miso paste over the top and add the sliced garlic. Add as much pepper as you’d like—you’ll notice that I don’t call for salt, because Miso paste is suppppper salty. If you want to look like a sumo wrestler tomorrow, be my guest and salt away. Fold the foil into a pouch (tutorial here- http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-foil-packets). This will steam the fish in the oven and keep it super juicy. Oh ya—right before you close the packet, pour like a tablespoon of white wine (any type) into the packet—it makes it even juicier. Cook in a 425 degree oven for about 8-12 minutes. Check it after 8, and if its super see through, cook a little longer, until flaky. You can sub any thick whitefish for halibut—I just use a lot of halibut because it’s the only fish that they have in Midland that is not previously frozen that I trust. I get it—I’m spoiled. I don’t care.