Look what hubs did last night.
Oh. My.
He brought a little bit of his Alaskan trip to our dinner table. And I have to say... It was just as yummy as he described it!
While dining at Glacier Brewhouse in Alaska, DK said that out of all his travels, this is the one dish he wouldn't mind re-ordering. So... he took it upon himself to research the recipe, grocery shop for the needed items and find his way around the kitchen. I must say... There's nothing like having your man serve up a mean dish of 'yum'... complete with garnish!
So... I guess you're wanting the recipe?
I wouldn't want to disappoint, so here it is...
You know, just in case your hubs is feeling adventurous.
Herb Crusted Halibut
Cilantro Oil
1/2 c. olive oil
1/2 c. fresh cilantro
Halibut
4 halibut fillets, skin off {6 oz each}
3/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 c. Basil Pesto
1/2 c. fresh bread crumbs
To make the cilantro oil, puree the oil and cilantro in a blender. Set aside 1/4 cup and reserve remaining oil to garnish dishes or use as a base for a salad dressing.
Preheat oven to 500 degrees F.
To prepare the halibut, season the underneath side of the fillets with salt and pepper. Turn over and top each fillet with 1 tsp of the basil pesto. Divide the bread crumbs among the fillets and press them down lightly on to the fish. Place fillets in a roasting pan large enough to hold them without crowding. Roast the fish until just done. {120 degrees F if using an instant read thermometer}
For side: Glacier Brewhouse recommends mixing 6 cups of baby lettuce and 1 1/4 c. {roasted tomato} vinaigrette with 4 tsp cilantro oil and serve. Serve fillet on the side. Squeeze lemon atop to taste. Serves 4.
I wouldn't want to disappoint, so here it is...
You know, just in case your hubs is feeling adventurous.
Herb Crusted Halibut
Cilantro Oil
1/2 c. olive oil
1/2 c. fresh cilantro
Halibut
4 halibut fillets, skin off {6 oz each}
3/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 c. Basil Pesto
1/2 c. fresh bread crumbs
To make the cilantro oil, puree the oil and cilantro in a blender. Set aside 1/4 cup and reserve remaining oil to garnish dishes or use as a base for a salad dressing.
Preheat oven to 500 degrees F.
To prepare the halibut, season the underneath side of the fillets with salt and pepper. Turn over and top each fillet with 1 tsp of the basil pesto. Divide the bread crumbs among the fillets and press them down lightly on to the fish. Place fillets in a roasting pan large enough to hold them without crowding. Roast the fish until just done. {120 degrees F if using an instant read thermometer}
For side: Glacier Brewhouse recommends mixing 6 cups of baby lettuce and 1 1/4 c. {roasted tomato} vinaigrette with 4 tsp cilantro oil and serve. Serve fillet on the side. Squeeze lemon atop to taste. Serves 4.
NOTES
- I recommend making your own bread crumbs {especially if you have any food allergies} OR finding one without the use of 'hydrogenated oil'. We used Kikkoman bread crumbs. This caused me to go off my yeast cleanse diet a little, but we only breaded one side. Yeah, that makes me feel better. ;)
- We didn't have halibut on hand, so we used salmon and tilapia.
- For a side, he sauteed fresh green beans in coconut oil. Coconut oil can handle some heat. ;)
Oh... AND he helped clean the kitchen too!
Yep. He's a keeper!!
Yep. He's a keeper!!
Posts
Looks awesome...I love seafood and am always looking for new ways to prepare it. I have an excellent marinade for salmon....email me if you want the recipe.
ReplyDeleteLove a man who cleans up! My husband scoured the stove top last night. I can't tell you how happy that has made me every time I walk by it today!
Okay......he is awesome! Very nice!
ReplyDeleteHow does halibut compare to like Tilapia? I LOVE pesto...love it. But I'm not a big fishy-fish person :)
That looks yummy. i think we could eat it except for the bread crumbs. Maybe we will have to play about with some kind of rice or corn based "faux" bread crumb
ReplyDeleteSorry to correct you dear.... but I did have Halibut. I thought we had Halibut and Talapia, but it turned out that we had Halibut and Salmon. Halibut is AWESOME! It doesn't have a fishy smell or strong fishy taste. But it tastes YUM! Love ya! H-DK
ReplyDeleteSorry, Dear. I stand corrected. ;)
ReplyDeleteYUM! Looks so good. :)
ReplyDeleteYou have a beautiful blog and family.
yummo!
ReplyDeletecoconut oil? seriously? i am going to try that right away....well, maybe after i get my kitchen moved and unpacked....i love sauteed green beans, and i'm guessing coconut oil is better for you than butter?!? ;)
This looks and sounds wonderful. My DH would L.O.V.E. it. Thanks for sharing the Sugarbusters link. I def need to work on this. I so have a sugar addiction. Have an awesome day. Blessings, SusanD
ReplyDeletewe use coconut oil for everything from scrambling eggs... grilling sandwiches... and sauteing. with everything i've read, it seems coconut oil would be better for you than butter. dairy just has so much 'baggage' associated with it... ear infections, allergies, etc. coconut oil gives your food a hint of that yummy coconut flavor... without overpowering your food. yummy stuff.
ReplyDeleteWhat a great husband you have.
ReplyDeleteHi-
ReplyDeleteI don't think I have your email so I'm sending the recipe this way...hope that's fine:
Salmon Marinade
2 Tbsp rice wine vinegar
2 Tbsp. teriyaki sauce
1/2 tsp. dark sesame oil
1/4 tsp chili oil
1 pound salmon fillets
Preheat oven to 425. In a small bowl combine vinegar, teriyaki sauce, sesame oil, and chili oil. Place salmon in glass baking dish. Pour teriyaki mixture over salmon. Let stand 10 minutes.
Bake, basting with pan juices once or twice, 10-15 minutes, depending on thickness of fish, until opaque in the center. We've also done this on the grill and it is equally delicious. Enjoy!
He is a keeper. Thanks for the recipe.
ReplyDelete