Fish

Slow-Cooked Halibut with Garlic Cream and Fennel

January 9, 2023January 9, 2023 Belinda

Recipe from Epicurious

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod, chilean sea bass and pollock are both great alternatives for the halibut.

Serves 4

2 small fennel bulbs, fronds reserved, bulbs cut into 1/2″-thick wedges
8 garlic cloves, thinly sliced
4 cups heavy cream of half, cream and half full-fat coconut milk
1 Tbsp. plus 3 tsp. kosher salt, divided; plus more
1 1/2 lb. skin-on halibut fillet, patted dry
1 small lemon
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Preheat oven to 250°F.
Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 30-35 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 20 -25 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.)
Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

Asian flavors · Dairy-free · Fish

Tomato-Coconut Curry With Cod

January 9, 2023January 9, 2023 Belinda

Recipe from Epicurious

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri brand best. Available on Amazon.

4 servings
1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2″ piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

Accompaniments · Curry · Dairy-free · Do-ahead · Fruit · Gluten Free · Vegan

Kumquat, rhubarb and ginger chutney

January 6, 2023January 6, 2023 Belinda

With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.

Makes about 8 to 9 pints

5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper

FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.

THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.

Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.

Taste and add the ground ginger, black pepper and cayenne pepper, if needed.

Pour into the sterilized jars and seal immediately.

Gluten Free · Meat · Poultry · Rice

Celebration rice with lamb, chicken and garlic yoghurt

January 5, 2023January 5, 2023 Belinda

This warming spiced rice is a definite show-stopper, from Ottolenghi’s recipe book, OTK, Shelf Love.

“It’s the kind of meal you’d make for a special occasion. We toyed over including this recipe in the book, laborious as it is, but, in all honesty, Noor wouldn’t have it any other way. Rice, she believes, deserves to be prized and treasured – taking centre stage at many a family table – and so, make this one as a weekend project, a feast of feasts, a real cause for celebration. Yes, it takes time, but here’s a promise that it is oh-so-worth-it.”

Serves 8

Chicken:
1 whole chicken (1.4kg)
2 cinnamon sticks
1 onion, cut into 6 wedges (150g)
1 head of garlic, skin on and halved widthways
1 tsp ground cumin
1 tsp ground cinnamon
2 tbsp olive oil
1½ tbsp lemon juice
5g parsley, roughly chopped
salt and black pepper

Rice:
2 tbsp olive oil
40g unsalted butter
1 onion, finely chopped (150g)
300g minced lamb
3 garlic cloves, finely chopped
1½ tsp ground cinnamon
1 tsp ground allspice
400g basmati rice, washed, soaked in cold water for at least 1 hour and then drained

Garlic yoghurt:
500g Greek yoghurt
2 garlic cloves, crushed

Garnish:
50g unsalted butter
30g blanched almonds
30g pine nuts
¾ tsp Aleppo chili, or ½ tsp regular chili flakes
5g picked parsley leaves
4 tbsp pomegranate seeds

Put the chicken into a large saucepan, for which you have a lid, along with the cinnamon sticks, onion, garlic, 2 litres of water and 2 teaspoons of salt. Bring to the boil, then lower the heat to medium-low and simmer, covered, for 70 minutes, or until cooked through. Lift out the chicken and, when cool enough, tear into large bite-size chunks, discarding the skin and bones. Place the chicken in a bowl with the ground cumin and cinnamon and set aside. Strain the stock through a sieve set over a large bowl, discarding the solids. Measure out 850ml and keep warm (save the remainder for another use).

For the rice, put the oil and half the butter into a large saucepan, for which you have a lid, and place on a medium-high heat. Add the onion and cook for 7 minutes, stirring often, until lightly golden. Add the lamb, garlic and spices and cook for 2 minutes more, stirring often, until the lamb is no longer pink. Add the rice, 700ml of the warm stock, 1¾ teaspoons of salt and a good grind of pepper. Bring to the boil, then reduce the heat to low, cover with the lid and cook for 15 minutes. Take off the heat and allow to sit, covered, for 15 minutes more. Add the remaining butter and set aside.

Meanwhile, make the yoghurt sauce by whisking together the yoghurt, garlic, ¾ teaspoon of salt and the remaining 150ml of warm stock in a medium bowl.

Put 2 tablespoons of oil into a large sauté pan on a medium-high heat. Add the chicken pieces and cook for 5 minutes, to warm through. Remove from the heat, stir in the lemon juice and parsley and set aside.

Make the garnish by putting the butter into a small frying pan on a medium-high heat. Add the almonds and cook for 3 minutes, stirring, until lightly coloured. Add the pine nuts and cook for another 2 minutes, until golden. Remove from the heat and add the Aleppo chilli.

Spread the rice over a large, round serving platter. Top with the chicken, then pour over half the garlic yoghurt. Finish with the nuts and butter, followed by the picked parsley and pomegranate seeds. Serve the remaining yoghurt alongside.

Fish · Gluten Free

Creamy garlic shrimp

January 5, 2023January 5, 2023 Belinda

This is a deliciously easy recipe. Coated in a rustic and buttery sauce and ready in less than 10 minutes. Transform ingredients you most likely already have in your refrigerator and freezer into an incredible dinner!

Serves 4
1 tbsp olive oil
1lb (500 grams) shrimp, tails on or off
Salt and pepper, to taste
2 tbsp unsalted butter
6 cloves garlic minced
1/2 cup dry white wine* or chicken broth
1 1/2 cups cream
1/2 cup fresh grated Parmesan cheese
2 tbsp fresh chopped parsley

Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
Serve over pasta, rice or steamed veg.

*Use a good quality dry white wine such as a pinot griot or chardonnay.

Fish · Gluten Free

Garlic butter shrimp zucchini noodles

January 5, 2023January 5, 2023 Belinda

Zucchini noodles pair delightfully well with these garlic butter shrimp and you won’t miss the pasta

Serves 4

4 tablespoons unsalted butter, divided
4 cloves garlic, minced and divided
1 pound (3 medium-sized) zucchini, spiralized*
Kosher salt and freshly ground black pepper, to taste
1 shallot, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley leaves

Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.
Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.
Serve immediately with zucchini noodles.

Dairy-free · Do-ahead · Fish

Sicilian-style fish fillets

January 5, 2023January 5, 2023 Belinda

Fish fillets are your friends. They’re über-healthy and cook fast, and if you use this recipe, they’ll taste like a fancy chef hijacked your kitchen. Lo-carb and light
Recipe by Barbara Chernetz

Serves 4

4 cod, flounder, or sole fillets
Olive oil cooking spray
1/2 cup Italian-style panko breadcrumbs
2 tbsp olive oil
2 tbsp pine nuts
1 tbsp dark raisins
1 tbsp golden raisins
1 tsp grated lemon zest
1 tbsp fresh lime juice
Lemon wedges
2 tbsp chopped fresh flat-leaf parsley
1 tsp Kosher salt
1/2 tsp. Freshly ground black pepper
1 tbsp. olive oil

Heat oven to 400°F. Coat a baking sheet with olive oil cooking spray.

In a small bowl, combine breadcrumbs, 2 tablespoons olive oil, pine nuts, raisins, lemon zest and juice, and 1 tablespoon of the parsley.
Place fillets on the prepared baking sheet.
Sprinkle all but 2 tablespoons of the breadcrumb mixture over fillets, dividing evenly.
Sprinkle fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 tablespoon olive oil.
Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part.
Sprinkle fish with remaining parsley. Serve with lemon wedges and a mixed green salad.

Asian flavors · Dairy-free · Gluten Free · Poultry · Salad · Whole30 compliant

Paleo Egg Roll Bowls with Chicken {Whole30, Keto}

January 4, 2023January 4, 2023 Belinda

From the blog, Paleo Running Momma

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you! An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30 and keto friendly too.

Serves 6

Sesame aioli:
1/2 cup homemade mayo or purchased paleo mayo
2 cloves garlic minced, or 1 tsp garlic powder
2 tsp sesame oil
1 1/2 tsp lime juice
3 tsp hot sauce Whole30 compliant

Egg roll bowls:
1 1/2 lbs boneless skinless chicken thighs cut into pieces or strips
1 1/2 Tbsp avocado oil divided
Sea salt and pepper for the chicken
1/2 tsp onion powder
Pinch cayenne pepper optional
6-7 cups shredded veggies slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
3 tbsp coconut aminos ( or soy sauce)
1 1/2 Tbsp sesame oil
1 tsp hot sauce
1 bunch scallions thinly sliced white/light green and green parts separated
3 cloves garlic minced
2 tsp ginger fresh, about 1” peeled and grated or minced

Prepare aioli
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
stir fry the chicken and veggies:
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.

Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.

Lower heat to medium and add 1/2 tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
Cook another minute, then add the coconut aminos/soy sauce, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
Serve in bowls drizzled with the spicy aioli. Enjoy!