Halibut with Summer Saute

Since yesterday was quite busy, I was in a pinch for dinner last night and need something I could quickly pull together. I bought some beautiful halibut fillets that were on sale at Sprouts and couldn’t wait to cook them. I originally had a different, more time-consuming idea in mind but I changed my plans on a whim for a fast meal that was on the table in 20 minutes. I’m usually a big planner, so do I get extra points for being flexible?

Since I didn’t premeditate this dish, it was one of those evenings I wasn’t sure how everything was going to come together…but it turned out to be a delicious summer meal that was very easy and light…meaning I had room for another bowl of mint chocolate chip ice cream for dessert

Although I used halibut, I think any mild fish such as mahi mahi or tilapia or even grilled chicken would be a good protein accompaniment to the simple “summer saute”.  You could grill the fish – if you refuse to turn on the oven this time of year – or if you choose to use a different fish or protein, just note that the baking time may vary. For example, tilapia fillets are not as thick and would cook in about 9-11 minutes.

Since we eat with our eyes first, I grabbed fresh veggies with a variety of color for a more appealing presentation but you could easily substitute your favorite summer vegetables (yellow squash, any color bell pepper, tomato, etc) for a different twist. I didn’t use too many seasonings to allow the fresh corn, fish and vegetables to really shine yet the hit of citrus from the lime brightens up the flavors, don’t skip this! This recipe made two good-size portions but the ingredients could be doubled or tripled if needed.

Halibut with Summer Saute

Ingredients

For Fish 

2 halibut fillets (about 1 inch thickness)
salt and pepper to taste (I was generous with the seasoning)
1 tsp melted butter or olive oil
Lime slices for serving

For Vegetable Saute

1 tsp butter or coconut oil or olive oil
1 large or 2 small garlic cloves, minced
1/2 small onion, chopped (I used sweet onion)
1 small zucchini, chopped
1/2 red bell pepper, chopped
3 mushrooms, chopped
1 ear of sweet corn, cut off the cob
salt and pepper to taste
couple shakes of smoked paprika (love the smoky taste!)
2 tsp fresh lime juice (lemon would probably work here too)

Directions

1. Preheat oven to 425F. Tear off medium size parchment paper for each fillet. Place fillet in the center of the paper, drizzle with butter or oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent (next time I will take a photo!). In a small baking pan (I used 8×8), place two packets of fish and bake for 15 minutes or until fish is cooked through and flakes easily.
2. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/coconut oil/olive oil and let melt. Add onions and garlic and saute 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and saute for another 2 or 3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and saute another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness.
3. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer saute, drizzle with extra lime juice and more salt and pepper to taste (if needed). Enjoy!

Salmon with Grilled Peach Salsa

Things are heating up here in Denver, making it a little too warm to turn on the oven every night. Fine by me though, there are plenty of dishes to be made on the grill! In fact, reknowned chef Bobby Flay (one of my favs!) has devoted several shows to grilling and BBQ to demonstrate the versatility of the grill -  and the man knows his stuff : ) Originally, I wanted to make grilled chicken served with Bobby’s peach salsa, but there was a great deal on fresh wild salmon at our local Sprouts that I couldn’t pass up. That being said, this salsa could easily be served over chicken, a white flesh fish like halibut or pork if salmon isn’t your thing, but this dish turned out beautiful! Just look at those lovely, bright summer colors : )

I adapted the salsa from Bobby Flay’s Yucatan Chicken with Grilled Peach Salsa by omitting the mint, slightly increasing the cilantro and onion and adding a 1/2 tsp of honey and a squeeze of lime.

I served this fish with a side salad and wild rice made in my trusty rice cooker, which made for a light summer meal! Prepare the salsa first so it has time to sit at room temperature and allow the flavors meld before cooking the fish. I cut the salsa recipe in half for the two of us but you could easily double or triple the recipe for a larger crowd.

Salmon with Grilled Peach Salsa (salsa adapted from this recipe)

Ingredients

For Salsa

2 peaches, cut in half, pit removed (skin left on)
1 Tbsp olive oil, divided
2 Tbsp finely chopped red onion
1/2 small jalapeno, seed removed and finely chopped
1 Tbsp balsamic vinegar
2 Tbsp coarsely chopped fresh cilantro
1/2 tsp honey
squeeze of fresh lime
sea salt and freshly ground pepper

For Salmon

2 salmon fillets (ours were about 7 oz each)
1/2 tsp olive oil
sea salt and pepper

Directions

1. Heat the grill (a grill pan would work too) then brush the side of the peaches w/ 1/2 Tbsp of the olive oil. Place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.
2. Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil. Season with salt and pepper and let sit at room temperature for 30 minutes.
3. While the salsa rests, season the salmon with the olive oil and salt and pepper. Let sit for 5 minutes.
4. Place seasoned fillets on the preheated grill for 6-8 minutes on each side (skin side down first) or until fish flakes easily with fork.
5. Remove from grill, top fish with peach salsa and serve!

This recipe is featured at Slightly Indulgent Tuesday this week at Amy’s delicious Simply Sugar and Gluten Free blog! She has a new and beautiful site that you must check out! It is also featured at “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans”!

Healthier Fried Rice with Shrimp

Meals that spawn from leftovers make me smile. I don’t like seeing food go to waste, so dishes like this Healthier Fried Rice are a perfect way to use up cooked rice from a previous meal. Plus, it’s great for a weeknight when you want dinner on the table fast. You could easily change the protein in the dish if you aren’t a fan of shrimp – chicken, tofu or steak could be substituted with equally scrumptious results. If you aren’t a big protein guy or gal, that’s fine too, just leave out the protein component altogether and you have a simple side!

Healthier Fried Rice with Shrimp

Ingredients

1 Tbsp oil (coconut, canola, vegetable, grapeseed) or butter, divided
1/2 pound medium shrimp, cleaned and deveined
1/2 cup onion, chopped
1 carrot, chopped
1 stalk green onion, chopped
2 cups cold cooked rice (I use brown)
2 tsp sesame seeds
1/4 tsp ground ginger
2 Tbsp gluten free soy sauce, tamari or Bragg’s
1 egg, well beaten
Dash of sesame oil*
Pepper to taste

Directions

1. Heat 1/2 tbsp oil in a wok or a large skillet on high heat. Add shrimp and cook until flesh turns pink, stirring frequently (about 2 minutes). Remove from skillet and set aside.
2. Add remaining 1/2 tbsp oil to the pan and add chopped onion and carrot, stir and cook for about 3 minutes. Mix in green onion, rice, sesame seeds, ginger and soy sauce and cook for another 2 minutes, stirring frequently. Add shrimp back to pan.
3. Move the rice-shrimp mixture to the sides on the pan, making a well in the middle. Add the egg to the hole created and allow to set.
4. Stir to combine rice mixture and egg together, then add pepper to taste and a dash of sesame oil. Stir again and serve!

Serves 2 (you can easily double or triple this recipe if desired)

*Sesame oil has a very strong and distinct flavor, use very sparingly. I use just a couple drops for extra flavor.

Recipes Notes: If you want to bulk up on more vegetables, feel free to add edamame, bean sprouts, cabbage, bell pepper or mushrooms when cooking onion and carrot.

This recipe is featured on this week’s Slightly Indulgent Tuesdays over at Amy’s lovely Simply Sugar and Gluten Free blog!