Visited a fish market in Morro Bay yesterday and picked up some goodies - halibut cheeks, sand dabs and fresh oysters. Had grilled oysters last night. Found this halibut recipe in the archives, that sounds good to alter to fit the 'cheeks'
Halibut in Spanish Garlic-Shrimp Sauce
(Cuisine at home, February 2006, Issue 55, p. 12-13)
For the Greens—
Saute; Add:
1 strip thick-sliced bacon, minced
1/4 cup onions, minced
2 T. roasted red pepper or pimiento, minced
1 t. garlic, minced
1/2 t. paprika
1/4 t. dried oregano
Stir in and Cook; Season with:
2 cups collard greens, stemmed, sliced into 1/4"-thick ribbons
1/4 cup water
Salt and pepper to taste
For the Halibut—
Sear in 1 T. Olive Oil; Remove:
2 halibut fillets, seasoned with salt and pepper (6 oz. each)
Add and Saute:
3 T. olive oil
3 cloves garlic, sliced
1/4 t. red pepper flakes
1 bay leaf
Stir in and Cook:
10 medium shrimp, peeled, halved lengthwise, and deveined
Deglaze with:
2 T. dry sherry
Juice of 1 lemon
3 T. chopped fresh parsley
Serve with:
Sofrito Collard Greens
Lemon wedges for finishing
Saute bacon for the greens in a nonstick skillet until crisp. Add onions, red pepper, garlic, and seasonings; cook until soft, 5 minutes.
Stir in greens and water, and cook, stirring often, until liquid is evaporated and greens have wilted slightly, 3–4 minutes. Season with salt and pepper; cover and keep warm while you prepare the fish.
Sear seasoned halibut on both sides in 1 T. oil in a second nonstick skillet over medium-high heat. Cook just until done, about 10 minutes total. Remove from the pan and place each fillet on a serving plate; tent with foil to keep warm.
Add 3 T. oil, garlic, pepper flakes, and bay leaf to the skillet; saute just until garlic begins to turn golden and fragrant, 1–2 minutes.
Stir in shrimp and cook until firm and pink, about 3 minutes.
Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parsley. Divide shrimp and sauce between fish.
Serve with greens and lemons.
------
The sand dabs I'm going to flour/buttermilk/cornmeal coat this morning and have with fried potatoes - (wish he'd hurry and get up!!!)
Found an interesting idea for some of the load of serranos he insisted on buying at the farmer's market - it was on epicurious.
Fried Serrano Chili Salsa
1/2 cup olive oil
6 serranos
1 3/4" thick slice from a white onion
1 garlic clove, peeled
salt
Heat oil; fry chilies until blistered, about 3 min. Cool completely.
Line a large skillet w/foil; heat over med. heat. Add onion and cook til softened and blackened in spots; about 5 min. per side. Cool.
Cut stems off chiles, combine with onion, garlic, salt and 2 T. of the chili oil in blender; chop finely.
With blender running, add slowly the rest of the oil and blend till thick. (can be made a day ahead)
Reviewer notes:
1. add lime juice to tame the heat.
2. try adding tomatoes or tomatillas - or both
3. try a few canned tomatoes.
----
No printer in the trailer, so I'm scribbling as I find ideas.
Halibut in Spanish Garlic-Shrimp Sauce
(Cuisine at home, February 2006, Issue 55, p. 12-13)
For the Greens—
Saute; Add:
1 strip thick-sliced bacon, minced
1/4 cup onions, minced
2 T. roasted red pepper or pimiento, minced
1 t. garlic, minced
1/2 t. paprika
1/4 t. dried oregano
Stir in and Cook; Season with:
2 cups collard greens, stemmed, sliced into 1/4"-thick ribbons
1/4 cup water
Salt and pepper to taste
For the Halibut—
Sear in 1 T. Olive Oil; Remove:
2 halibut fillets, seasoned with salt and pepper (6 oz. each)
Add and Saute:
3 T. olive oil
3 cloves garlic, sliced
1/4 t. red pepper flakes
1 bay leaf
Stir in and Cook:
10 medium shrimp, peeled, halved lengthwise, and deveined
Deglaze with:
2 T. dry sherry
Juice of 1 lemon
3 T. chopped fresh parsley
Serve with:
Sofrito Collard Greens
Lemon wedges for finishing
Saute bacon for the greens in a nonstick skillet until crisp. Add onions, red pepper, garlic, and seasonings; cook until soft, 5 minutes.
Stir in greens and water, and cook, stirring often, until liquid is evaporated and greens have wilted slightly, 3–4 minutes. Season with salt and pepper; cover and keep warm while you prepare the fish.
Sear seasoned halibut on both sides in 1 T. oil in a second nonstick skillet over medium-high heat. Cook just until done, about 10 minutes total. Remove from the pan and place each fillet on a serving plate; tent with foil to keep warm.
Add 3 T. oil, garlic, pepper flakes, and bay leaf to the skillet; saute just until garlic begins to turn golden and fragrant, 1–2 minutes.
Stir in shrimp and cook until firm and pink, about 3 minutes.
Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parsley. Divide shrimp and sauce between fish.
Serve with greens and lemons.
------
The sand dabs I'm going to flour/buttermilk/cornmeal coat this morning and have with fried potatoes - (wish he'd hurry and get up!!!)
Found an interesting idea for some of the load of serranos he insisted on buying at the farmer's market - it was on epicurious.
Fried Serrano Chili Salsa
1/2 cup olive oil
6 serranos
1 3/4" thick slice from a white onion
1 garlic clove, peeled
salt
Heat oil; fry chilies until blistered, about 3 min. Cool completely.
Line a large skillet w/foil; heat over med. heat. Add onion and cook til softened and blackened in spots; about 5 min. per side. Cool.
Cut stems off chiles, combine with onion, garlic, salt and 2 T. of the chili oil in blender; chop finely.
With blender running, add slowly the rest of the oil and blend till thick. (can be made a day ahead)
Reviewer notes:
1. add lime juice to tame the heat.
2. try adding tomatoes or tomatillas - or both
3. try a few canned tomatoes.
----
No printer in the trailer, so I'm scribbling as I find ideas.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: sanddabs.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/sanddabs.jpg)
