Broiled Halibut with Ricotta-Pea Puree

The halibut in this recipe turned out well after making it for the first time, that I would make it again...not so much for the pea puree! I like peas and I like ricotta, but I don't like peas mixed with ricotta.

Broiled Halibut with Ricotta-Pea Puree

3 small carrots, quartered lengthwise

1 medium red onion, thinly sliced

3 tbsp extra-virgin olive oil

Kosher salt and freshly ground pepper

4 6-oz center-cut skinless halibut fillets (1 3/4 inches thick)

1/2 tsp smoked paprika

1 10 oz pkg frozen peas

1/3 cup ricotta cheese

1 tbsp unsalted butter

Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes. Meanwhile, brush the carrots and onion with 1 tbsp olive oil and season with salt and pepper. Brush the fish with the remaining 2 tbsp olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Herbed Salmon

I was first introduced to this recipe this past Christmas while visiting my mother-in-law. It is one fish recipe that I really enjoy due to the great flavor. I do have to mention that this is an Ina Garten recipe and in my opinion, she rarely disappoints!

Herbed-Roasted Salmon
1 large (2 to 2 1/2 lbs) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 Tbls freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. Preheat oven to 425 degrees. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges. Serves 6.

Sailor Sandwiches

I enjoy a good fish sandwich but don't often have the opportunity to get them as I currently live in a "landlocked" state (Wyoming) where beef or bison are the safe choices on a menu. I was intrigued when I came across a recipe for fish "sailor" sandwiches in a Taste of Home magazine. First, it wasn't fried and second, it called for a Caesar mayonnaise dressing, which I just couldn't bring myself to make and instead made my "mock" tartar sauce. I thought this was a decent sandwich, my husband did not care for it, but then again I probably should have picked a different variety of fish to suit his taste.

Sailor Sandwiches with my "mock" tartar sauce
1/4 cup milk
1/4 cup cornmeal
2 Tbls all-purpose flour
1 Tbls grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 cod or haddock fillets (I used cod)
1 Tbls butter, melted

"Mock" Tartar Sauce
spoonful of sweet relish
spoonful of mayonnaise

Place milk in shallow bowl. In another shallow bowl, combine the cornmeal, flour, cheese and seasonings. Dip fish in milk, then cornmeal mixture. Place on a greased broiler pan; drizzle with butter. Broil 4-inches from the heat for 8-10 minutes or until fish flakes easily. Combine the tartar sauce ingredients; spread over sandwich rolls. Fix with your favorite toppings. Serves 2.

Grilled Halibut Steaks and Roasted Potatoes with Garlic and Herbs

Both of these recipes are so easy and they turned out great! I think it would be very difficult to mess them up, plus they both allow for flexibility with the ingredients.

Grilled Halibut Steaks (adapted from Allrecipes.com)
2 Tbls butter
2 Tbls brown sugar
2 cloves garlic, minced
1 Tbls lemon juice
2 tsp soy sauce
1/2 tsp black pepper
1 lb halibut steaks

Place all ingredients minus the halibut steaks in a small saucepan on the stove. Heat until butter is melted and sugar is dissolved. Remove from heat. Grill halibut steaks for 5 minutes on each side over medium-high heat, continuously basting with the sauce mixture. Serves 2. (You could also use the sauce mixture as a marinade versus basting the sauce while grilling.)

Roasted Potatoes with Garlic and Herbs
2 lbs baking potatoes, peeled and cut into 1 1/2 inch cubes
3 Tbls extra-virgin olive oil
3/4 tsp kosher salt
1 Tbls whole plus 2 tsp chopped mixed fresh herbs, such as marjoram, oregano, and thyme
1 medium head of garlic, broken into cloves and peeled
1/2 tsp freshly ground black pepper

Preheat oven to 400 degrees. Toss the potatoes with 2 Tbls of the oil, the salt, and the 1 Tbls whole mixed herbs in a 9x13 baking dish. Roast, flipping every 15 minutes with a spatula for even browning, until browned and tender, 45-50 minutes. About 30 minutes into the cooking, add the garlic and stir to coat with the oil. Remove from the oven and scrape out into a serving bowl. Add the pepper, chopped herbs, and the remaining Tbls of olive oil. Toss and serve immediately.

Grilled Fish Steaks

My husband and I enjoyed this dish, this past weekend. I don't seem to have the ability to make fish look appetizing in pictures, therefore I didn't bother taking one. However, this recipe is so easy and delicious...I highly recommend you give it a try!

Grilled Fish Steaks (found on Allrecipes.com)
1 clove garlic, minced
6 Tbls olive oil
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 Tbls fresh lemon juice (I didn't have "fresh" so instead squeezed it from a plastic lemon!)
1 Tbls chopped fresh parsley
2 (6 oz) fillets halibut

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the halibut fillets in a shallow dish or resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in refrigerator for 1 hour, turning occasionally. Preheat grill for high heat and lightly oil grate. Remove halibut fillets from marinade and drain off excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.

Coconut Tilapia with Apricot Dipping Sauce

I thought for sure I had already posted this recipe, as it's one that my husband and I have been enjoying for some time. Upon checking, I realized I hadn't posted it...and will need to get a picture next time. We just savored this dish this past week so it probably won't come around in the recipe line-up for some time, but it is one of our favorite fish recipes!


Coconut Tilapia with Apricot Dipping Sauce (found on Allrecipes)
1 cup flaked coconut, finely chopped
2 Tbls flour
1 Tbls Creole seasoning
4 (4 oz) fillets tilapia
1/2 cup cornstarch
1 (4 oz) carton egg substitute
1/2 cup canola oil


Apricot Dipping Sauce
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish


Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Heat canola oil in frying pan to a temperature of about 350 degrees. Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce. Serves 4.

Brown Sugar Glazed Salmon

I'm always looking for good salmon recipes. It really isn't my favorite fish, but my husband likes it and I try to incorporte fish into our diets at least a few times a month. This is one recipe I'll keep around, it's easy and delicious!

Brown Sugar Glazed Salmon (Taste of Home - Dec/Jan 2009)

1 Tbls brown sugar

2 tsp butter

1 tsp honey

1 Tbls olive oil

1 Tbls Dijon mustard

1 Tbls soy sauce

1/2 to 3/4 tsp salt

1/4 tsp pepper

1 salmon filet (2 1/2 lbs)

In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork. Serves 8.

Fish and Chips

Do you ever make a meal and it automatically makes you think of a meal you had at a restaurant or takes you to a favorite memory? I had that experience tonight. My husband just received the current edition of Bon Appetit magazine and there was a meal for Fish and Chips. As we were sitting down for dinner, I began thinking about a restaurant in Montana in which the only thing I ever ordered there was Fish and Chips....oh, how I miss Bert and Ernies! My husband and I both enjoyed this version of Fish and Chips (just make sure you use plenty of oil in your pan when cooking the fish...mine stuck a little).



Golden Pan-Fried Fish
2 lbs halibut fillets
1 1/2 cups panko (Japanese breadcrumbs)
1 Tbls finely chopped fresh Italian parsley
2 tsp kosher salt
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper
3 large egg whites
1/2 cup dark ale beer
3 Tbls extra-virgin olive oil


Cut fish into rectangular sticks. Sprinkle with salt and pepper. Combine next five ingredients in large bowl. Whisk egg and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate. Heat 3 Tbls oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce. Serves 4.


Tartar Sauce
1 cup mayonnaise
6 Tbls sweet pickle relish
2 Tbls fresh lemon juice


Mix all ingredients in small bowl. Cover; chill.


5-minute Slaw
1/4 cup red wine vinegar
2 Tbls sugar
2 tsp coarse kosher salt
1/4 tsp celery seeds
3 green onions, thinly sliced
2 (8oz) pkgs coleslaw mix


Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.

Parsleyed Parmesan Fish

As I was going through my cookbooks recently, this fish recipe stood out as one I thought my family would enjoy. It also is quick and easy to make, a bonus for me! My husband and I had this dish for dinner tonight, and although it was very good, I would not serve it again during the summer. I used Halibut steaks which is a very meaty fish, and the dish had a very rich taste. It would be much better in the Fall or Winter, just a little too heavy for the summer.

Parsleyed Parmesan Fish

1/2 pound fresh or individually frozen (thawed) fish fillets (I used Halibut)

2 Tbls grated Parmesan cheese

1 Tbls Italian-style dry bread crumbs

1 Tbls fresh chopped parsley

2 tsp butter, melted

Heat oven to 450 degrees. Grease broiler pan rack. Place fish fillets in single layer on rack in broiler pan. Mix remaining ingredients, sprinkle over fish. Bake uncovered 12-16 minutes or until fish flakes easily with fork.

I think this breading mixture would be great with chicken as well!

Mirin-Glazed Salmon and Chocolate Candy Cookies

My husband returned last night from his business trip and I was hoping to make dinner for both of us, but something came up that I wasn't able to be home when he arrived, so we ended up eating dinner on our own. That pushed the meal I had planned for last night to tonight...Mirin-Glazed Salmon.



Mirin-Glazed Salmon (from "Nigella Express")
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon
2 Tbls rice vinegar
1-2 scallions, halved and shredded into fine strips

Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large skillet on the stove. Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes. Remove the salmon to whatever plate you're serving it on, and add the rice vinegar to the hot pan. Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles.

I also tried a new cookie recipe today! I am taking them to church tomorrow night for an Agape' Dinner, good thing because I could eat all of them myself!

Chocolate Candy Cookies

(sorry for the formatting, can't figure out how to get this to single space!)

1 cup butter, softened

3/4 cup peanut butter

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla extract

2 1/3 cups all-purpose flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup semisweet chocolate chips

1 cup peanut butter chips

1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)

1 cup Reese’s Pieces

Preheat oven to 350 degrees. In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.
Drop by tablespoonfuls onto ungreased cookie sheets. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart. Makes approx. 36 cookies.