Delicious Macrobiotic Brown Rice

Brown rice is flavorful and delicious when made in the macrobiotic style. First the rice is washed and scoured, then soaked for a minimum of 6 hours. Then the rice is cooked in fresh water over low heat with sea salt or kombu until rice is simmering. Next, the rice is boiled at medium-high heat, turned to low, and cooked with a heat diffuser or flame tamer for 50 minutes more. Lastly, keep the lid on the pot for 15 minutes after the heat is turned off. The rice will continue to steam. This sounds like a long time to cook rice, but this method ensures that the rice is fully cooked and chewy rather than crunchy and unevenly cooked! See video below for more instruction.

Delicious Macrobiotic Brown Rice
 
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Author:
Recipe type: Grain
Serves: 6 cups
Ingredients
  • 2 cups organic short or medium grain brown rice
  • spring or filtered water
  • pinch unrefined sea salt or 1 inch square piece kombu
Instructions
  1. Measure rice into glass bowl and wash with filtered water three times. Scour the rice with your hands to remove dust and debris with each wash. After third wash, drain completely and pour in 3 cups fresh water. Soak for 6-8 hours or overnight, covered with a plate or towel.
  2. Drain soaking water into a measuring cup and note amount of water. Discard soaking water and measure the same amount of fresh water.
  3. Transfer rice to heavy-bottomed pot with heavy lid. Add measured fresh water and pinch of sea salt or kombu. Put lid on pot, turn flame to low and let cook gently 15 minutes.
  4. Turn heat to medium-high until rice is boiling, then turn back to low, place flame tamer (heat diffuser) underneath pot, and simmer for another 50 minutes without removing the lid.
  5. Turn off heat and let rice sit covered for about 10-15 minutes before opening pot.
Variation
  1. Add ½ cup toasted, chopped pecans sprinkled with shoyu or tamari to cooked rice.

 

Maple Roasted Wild Salmon with Fresh Rosemary

We make Maple Roasted Wild Salmon at home when we want something easy, hearty, and delicious. It is also great for dinner parties because it can be cooked at the last minute after everyone has arrived.

This recipe is quite simple. It has only 6 ingredients, including olive oil and sea salt! There are many variations on this recipe, but one of our favorites is to add toasted pecans.

When selecting your salmon fillet, make sure it is wild caught. The taste of wild caught salmon is unparalleled, and is higher in minerals (including potassium, zinc and iron) than its farm-raised counterpart. Wild caught salmon contains about half the fat as farm-raised salmon, so it is important to use some oil if baking or roasting in the oven.

Maple Roasted Wild Caught Salmon with Fresh Rosemary
 
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Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 1¼ lb. wild caught salmon fillet (coho, sockeye, or king)
  • sea salt
  • about ¼ cup extra virgin olive oil
  • 4 cloves garlic, peeled and finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons maple syrup
Instructions
  1. Preheat oven to 400 degrees F.
  2. Lightly oil a 9" X 9" glass baking dish or roasting pan with a thin coating of olive oil.
  3. Cut salmon into 4 equal pieces. Rinse and pat dry with a paper towel. Place salmon pieces in a baking dish, drizzle with olive oil, and sprinkle evenly with sea salt (a few large pinches). Alternatively, leave the salmon fillet whole to have a nice presentation the table.
  4. Roast salmon in the oven for 8 minutes.
  5. In the meantime, sauté garlic in olive oil until garlic is soft but not browned. Remove from heat and stir in rosemary, maple syrup, and a large pinch of salt.
  6. After salmon has roasted for 8 minutes, remove from oven and spoon garlic-rosemary oil over each fillet. Return salmon to the oven and roast for another 3 minutes, and then check for doneness.
  7. Serve with a fresh salad, sauteed greens or broccolini, or other vegetable side dish.
Variations
  1. Maple-pecan version: Toast up to 1 cup pecan pieces with the garlic until fragrant, but be careful not to burn the garlic. Keep the rest of the recipe the same, or omit the rosemary for a pure maple-pecan flavor. This variation is especially good in the fall and early winter when pecans are fresh.
  2. Maple-balsamic version: Add 2 teaspoons good quality balsamic vinegar (or balsamic reduction) to the garlic-olive oil mixture. Omit rosemary.
Note
  1. To check for doneness, plunge a small sharp knife all the way through the thickest part of one of the fillets and hold it there for 5 seconds. Pull it out and carefully touch the flat side of the knife to your lower lip, which is very sensitive to temperature. If it feels warm, the fish is just cooked through and ready to serve. If the knife is still cold or cool, the fish needs more time.
  2. Another way to gauge doneness is to watch for the appearance of a white substance that starts forming on the outside of the salmon. Usually this indicates the salmon is close to being done.

Some ideas for completing your menu:

  • With basmati, jasmine, or sushi rice and a green vegetable.
  • To top your favorite salad.
  • With Niçoise Salad.
  • With sushi hand roll fixings like cucumber, carrot, avocado, toasted nori, and a dipping sauce.
maple-roasted-salmon-6
Salmon with sushi rice, toasted nori, and steamed green beans

Try other seafood recipes from Cook Love Heal:

Brazilian Fish Stew (Mocqueca)

Crusted Halibut with Caper White Wine Sauce

Grilled Halibut in Cedar Wraps

 

Enjoy!

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

salad with fresh figs, avocado, marcona almonds

Mmmm… fresh figs! Late summer and early fall is the height of fig season. Right now in Austin, the grocery stores have been fully stocked with varieties of figs from California that range in color from dark purple to bright green on the outside, to various shades of pink on the inside. They are best when heavy, plump, unblemished, and slightly soft on the outside. Figs that are squishy are probably overripe. Check out this article to learn more about how to choose figs.

Varieties of ripe figs
Varieties of ripe figs. Photo Credit: Photo © Patrizia Savarese/Getty Images

In this recipe, I have chosen to marinate the fennel in citrus, olive oil, and salt before adding it to the salad. This slightly softens the fennel and makes it more flavorful. Fennel bulbs are easy to slice if you first trim the stems and fronds from the bulb, cut into quarters, and then thinly slice each quarter. If the stems are juicy and flavorful, they can also be thinly sliced and added to the marinade.

FennelTrim fennel root and stems. Cut in half.

fennel- quarteredCut each half in half.

Fennel-4Slice off the hard core from each fennel quarter. Slice thinly.

I recommend using a good quality, aged balsamic vinegar that is less acidic and slightly sweet. I used the Central Market brand Aged Balsamic Vinegar of Modena from Italy for this recipe. It costs about $16 and can be bought online or in the Austin Central Market stores.

balsamic vinegar

I used a tangerine-infused olive oil from Vom Faas specialty store. You can sub a good quality extra virgin olive oil if you can’t find this ingredient.

Be creative and try substituting ingredients that are seasonal in your area. For example, as winter approaches, pomegranates will be in season and can be used instead of figs. Mango can be used in place of oranges, celery for fennel, and toasted pecans for almonds.

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds
 
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Author:
Recipe type: Salad
Cuisine: American, Mediterranean
Serves: 6 servings
Ingredients
  • 1 small or ½ large fresh fennel bulb, cored and thinly sliced
  • 2 tablespoons orange juice (fresh squeezed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 6 cups mixed field greens with baby arugula
  • up to 2 tablespoons aged balsamic vinegar
  • up to 2 tablespoons citrus-infused olive oil
  • freshly ground black pepper, to taste
  • 6 fresh figs, sliced in quarters
  • 1 small avocado, cut into chunks
  • slices of 1 orange or 2 clementines
  • ¼ cup Marcona almonds (toasted and salted)
  • black pepper, freshly ground (optional)
Instructions
  1. In a small bowl, mix together fennel, orange juice, olive oil, and sea salt. Allow fennel to marinate for at least 20 minutes. This step can also be done up to one day ahead, storing the fennel mixture covered in the refrigerator until ready to assemble the salad.
  2. Rinse and spin dry mixed greens. Spread evenly onto large platter or into large salad bowl.
  3. Drizzle greens with balsamic vinegar and citrus-infused olive oil. Top greens with marinated fennel, figs, avocado, orange or clementine slices, and Marcona almonds.
  4. Top with a few grinds of freshly ground black pepper, if desired.
Variation
  1. Use mango chunks in place of orange slices.

Salad at Sami & Lorraines (3)

Bon appetit!

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

Yesterday, I was part of a “Friendsgiving” photo shoot for Austin Food Magazine with amazingly talented Austin caterer Suzanne Court. “Friendsgiving” is the term for getting together with all of your friends for a potluck Thanksgiving meal. In this case, many local chefs, restauranteurs, food bloggers, and wine folks gathered at our friends’ beautiful house in Rollingwood. It was one of most delicious meals I’ve ever had, and I met so many friendly people in the local food scene. The article will come out in Austin Food Magazine on Monday, November 23rd.

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate
 
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Author:
Recipe type: Vegetable Side Dish
Cuisine: Holiday
Serves: 8 servings
Ingredients
Toasted Pecans
  • ⅓ cup pecans, broken into pieces
  • ¾ teaspoon tamari
Roasted Brussels Sprouts
  • 2 pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • a few grinds of black pepper
  • 4 cloves garlic, minced
  • 1½ tablespoon maple syrup
  • 1 tablespoon balsamic vinegar reduction
  • ⅓ cup pomegranate seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Place pecans on sheet pan and toast in the oven for 6-8 minutes. When fully toasted, remove from the oven into a mixing bowl. Drizzle with tamari and let cool.
  2. Preheat oven to 400 degrees F.
  3. Trim brussels sprouts and cut in half (or in quarters if very large). Place in a large bowl and toss with olive oil, sea salt, and black pepper.
  4. Spread brussels sprouts out onto large sheet pan (or two smaller sheet pans) and roast in the oven for 12 minutes.
  5. While roasting the brussels sprouts, combine maple syrup and garlic. After 12 minutes, give the brussels sprouts a stir and add maple syrup and garlic mixture. Continue to roast until golden brown, about 15 minutes more.
  6. Remove brussels sprouts to a platter. Sprinkle with toasted pecans and pomegranate seeds. Drizzle with balsamic reduction.
Note:
  1. For this large platter mounded with brussels sprouts, I used 5 pounds of brussels sprouts.

This recipe is fairly simple, but does require knowing how to get the seeds out of a pomegranate. I use the method presented in this video (cut the pomegranate in half and tap one half at a time with a wooden spoon or hammer until all seeds pop out).

roasted brussels sprouts

Here are some of the dishes from our Friendsgiving feast:

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This salad from Suzanne Court Catering was so wild and fresh!

thanksgiving tableIMG_5547

Beautiful pork dish with roasted squash, toasted pecans, and arugula by Chef David Garrido of Dine Raddison Austin.

IMG_5553

I highly recommend putting a dinner like this together with your friends. Just set up a shared google spreadsheet so everyone can sign up for a dish, or just take your chances that you will have a varied meal! I made maple-roasted brussels sprouts for the event. Try them this holiday season, as they are simple to make and have the perfect colors for a festive side dish!

Roasted Brussels Sproutsphoto of maple roasted brussels sprouts

Macrobiotic Macaroni and Cheese

vegan, gluten free, macaroni and cheese

Macaroni and cheese is the ultimate comfort food! When the weather starts to turn cold, give this hearty vegan version a try. It is packed with nutrients from winter squash, carrots, and miso, and contains no cheese substitutes like nutritional yeast or soy-based cheeses.It can easily be made gluten-free by using a gluten-free variety of pasta. Although this recipe does not fall into the “quick and easy” category, it is worth the effort as it is so nourishing and delicious!

There are some ingredients that need explaining in this recipe.

  1. Be sure to use raw cashews. When soaked, raw cashews will become soft and can be blended to create a very creamy texture. For savory dishes, discard the sweet soaking water.
  2. Kombu is used in preparing the squash and carrots for the cheese sauce. It is a sea vegetable high in iodine and other beneficial minerals and enhances the flavor of whatever you are cooking.
  3. Ume plum vinegar (a.k.a. umeboshi vinegar) is a healthful sour and salty condiment that adds amazing flavor to sauces and dressings, and is actually not technically a vinegar (it is the salt brine used to pickle the ume plum). You can find it in the Asian aisle of most health food stores, or you can purchase it online. The Eden brand is most easy to find.
  4. Red or sweet white miso is called for in this recipe to create the cheesy taste of the sauce. Red miso will give more depth of flavor, more like an aged cheddar cheese, and sweet white miso will give a lighter flavor, more like an American cheese. Be sure to use miso that is unpasteurized and made with sea salt like Miso Master or South River Miso. In Austin, you can get both varieties of miso at Wheatsville Coop.
  5. Natto is made from fermented soybeans and has many health benefits. It gives a depth of flavor to the dish that cannot be achieved otherwise. My favorite natto can be ordered online from Mugumi Natto. It is the only organic brand I have been able to find. It freezes well if you would like to order several packages. You can also make your own by purchasing powdered natto starter.
  6. Unsweetened, whole grain mochi is made of steamed sweet brown rice that is pounded until smooth and formed into squares to dehydrate and store. It is 100% whole grain, naturally gluten-free, high in protein, and can be grated and seasoned to use as a topping for casseroles and pizzas. Granaissance, Mitoku, and Eden all make mochi. In Austin, we can find the Eden brand of mochi at Central Market. Grainaissance mochi is more crumbly when grated whereas the Eden and Mitoku brands can be grated into longer shreds, but either one will work in this recipe.

5.0 from 1 reviews
Macrobiotic Macaroni and Cheese
 
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Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4-6 servings
Ingredients
Macaroni and "Cheese" Sauce
  • ¼ cup raw cashews
  • 3 cups kabocha or butternut squash, peeled and cubed
  • 2 cups carrots, cut into1/2-inch rounds
  • 1-inch piece of kombu
  • pinch of sea salt
  • 2 teaspoons ume plum vinegar
  • 1 tablespoon unpasteurized red or sweet white miso
  • 1 tablespoon natto (Megumi brand recommended)
  • 2 cloves garlic, minced
  • 2 teaspoons extra virgin olive oil
  • spring or filtered water
  • 12 ounces elbow macaroni, cooked until al dente and drained
Mochi "Cheese" Topping
  • 2 cups plain mochi, grated coarsely
  • 2 teaspoons red or sweet white miso
  • 1 teaspoon ume plum vinegar
  • 1 tablespoon extra-virgin olive oil
  • spring or filtered water
Instructions
Macaroni and "Cheese" Sauce
  1. Soak cashews in water for several hours. Drain and set aside.
  2. In heavy pot with lid, place ½ cup water, kombu, squash, carrots, and a pinch of sea salt. Cover and bring to a boil over medium heat. Turn to low and cook about 15 minutes, or until vegetables are tender and easily pierced with a fork. Remove kombu from cooked vegetables.
  3. To make the “cheese” sauce, place the squash, carrots, and their cooking liquid into a food processor along with the soaked and drained cashews, umeboshi vinegar, miso, natto (if using), garlic, and olive oil. Blend until smooth, adding water if needed to get the consistency of a thick soup. Taste for seasonings. If carrots and squash are super sweet, you may need to add a little more miso, sea salt, umeboshi vinegar, and/or olive oil to achieve a more savory flavor.
  4. Place cooked and drained macaroni elbows back into cooking pot. Add “cheese” sauce to coat macaroni. Pour macaroni and “cheese” into an oiled baking dish.
Mochi "Cheese" Topping
  1. Preheat oven to 375 degrees F.
  2. Mix together grated mochi, miso, ume plum vinegar, olive oil, and enough water to thoroughly moisten the mochi (about ½-3/4 cup). Spread mochi mixture on top of the macaroni and “cheese” and bake, covered, for 20-30 minutes (it should be starting to bubble around the edges). Remove foil and melt mochi under the broiler for 2 minutes or until it turns golden brown. Watch closely to avoid burning!

img_7627

Gluten Free and Vegan Chocolate Chip Cookies

My daughter Isabel and I made our first cooking video together a few weeks ago. Well, actually, my daughter invited me to come do a video with her for her Curly Girl youtube channel. We decided to make Gluten Free and Vegan Chocolate Chip Cookies because they are such a delicious treat, especially for people on gluten-free or vegan diets. I have been on a gluten-free diet for many years and appreciate finding recipes that are simple, tasty, and healthy.

vegan Choc Chip cookies-3

We used Bob’s Red Mill gluten-free all-purpose flour to make our cookies, but we have also had success using plain brown rice flour or other gluten-free all-purpose flour mixes. I like Bob’s Red Mill gluten-free all-purpose flour because it does not contain xanthan gum, which is known to be an intestinal irritant. The ingredients in this mix include: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. Because of the bean flours in the mix, it tastes unpleasant before it has been cooked, so don’t try eating the cookie dough before it is baked!

Gluten Free and Vegan Chocolate Chip Cookies
 
These cookies are perfect for the occasional treat for someone who is on a gluten free and/or vegan diet.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen cookies
Ingredients
  • 1 tablespoon flax seed meal (ground flax seed)
  • 2 ½ tablespoons water
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose gluten-free flour (such as Bob's Red Mill)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate chips
Instructions
  1. In a small bowl or cup, mix together flax seed meal and water. Let sit for 5-10 minutes, or until the mixture has the consistency of a beaten egg. This is your “flax egg.”
  2. In a small bowl, whisk together coconut oil, almond or cashew butter, maple syrup or agave nectar, and vanilla extract. Add “flax egg” and mix to combine.
  3. In a larger bowl, whisk together flour, baking soda, and sea salt.
  4. Combine wet and dry ingredients in the larger bowl. Mix until smooth with a wooden spoon. Add chocolate chips. Batter will be sticky.
  5. Transfer dough onto 1 or 2 sheets of wax paper or parchment paper. Fold paper over the dough to make cookie dough “logs.” Put the logs into the freezer for about 15-20 minutes, or until dough has become firm.
  6. Preheat oven to 375 degrees F.
  7. Line a cookie sheet with parchment paper. Spoon 1-2 tablespoons of dough at a time onto the cookie sheet and form into round cookie shapes, leaving about an inch of space between cookies. These cookies will not flatten out a huge amount, so you can flatten them a little before baking them.
  8. Bake cookies for 8-10 minutes, or until cookies begin to flatten and are golden brown on the bottom.
  9. Remove cookies with a spatula onto a plate and serve warm.
Notes
  1. Leftover cookie dough can be wrapped up well and stored in the freezer for up to a month and taken out as needed to make a sheet of cookies.

These cookies don’t spread out as much as normal cookies do, so be sure to flatten them out a bit before baking.

vegan Choc Chip cookies-5

These cookies go great with a glass of almond milk or coconut milk!

vegan Choc Chip cookies-6vegan Choc Chip cookies-7

Kid-approved! Please check out the video on Isabel’s Curly Girl channel.

Roasted Carrot and Fennel Soup

Spring is the perfect time in Central Texas to get farm fresh fennel and carrots. I couldn’t resist making this simple soup today for a client when I saw the big bulbs of fennel at the market. The flavors are much sweeter and complex due to the roasting of the carrots and fennel prior to adding them to the soup. Reserve fennel stems and core for juicing, if you wish.

5.0 from 1 reviews
Roasted Carrot and Fennel Soup
 
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Author:
Recipe type: Soup
Cuisine: Macrobiotic
Serves: 6 servings
Ingredients
  • 1 pound organic carrots
  • 1 large organic fennel bulb
  • 3 tablespoons organic extra virgin olive oil, divided
  • 1 cup diced organic yellow onion
  • 4-6 cups light vegetable stock (no-tomato)
  • sea salt, to taste
  • 1 tablespoon chopped fennel fronds, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash carrots and trim off the ends. Slice carrots into ½-inch diagonals. Place in a large glass baking dish or roasting pan.
  3. Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters, cut out the core, and discard the core. Slice remaining fennel bulb into ½-inch slices and add to carrots in baking dish.
  4. Toss carrots and fennel with 2 tablespoons olive oil and sprinkle generously with sea salt. Cover baking dish with foil and roast for about 30 minutes, or until vegetables are tender and are beginning to brown slightly.
  5. Meanwhile, saute onion, a pinch of sea salt, and remaining tablespoon of olive oil in large soup pot over medium heat until the onion is soft and translucent.
  6. Add roasted carrots and fennel to soup pot and saute a minute more.
  7. Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes.
  8. Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. It is important not to add too much liquid initially as it will be difficult to achieve a smooth texture.
  9. Season with sea salt and simmer gently for 10 minutes more.
  10. Serve warm or chilled in individual bowls with a few fennel fronds for garnish.

 

Winter salad with dried figs, pomegranate, avocado, and pecans

The inspiration for this salad came from the earth’s bounty in December in the South. The contrasting colors, flavors, and textures from the fruits, nuts, and greens make an irresistible combination. You will need to get the seeds out of a pomegranate for this recipe. My favorite, least technical, and least messy way to do this involves cutting the pomegranate in half, submerging the halves in a bowl of water, and gently opening each half and removing seeds under the water (see method 3 in wikiHow article: http://www.wikihow.com/Open-a-Pomegranate). It is well worth the effort. The extra seeds keep well for later, refrigerated in a glass container. The kumquats are optional in this recipe, but are a fun ingredient to use when they come into season in the wintertime. The entire fruit is edible, and in fact the peel is sweet and the inside is sour (the opposite of an orange). Look for kumquats that are firm, as they should be juicier.

Winter salad with dried figs, pomegranate, avocado, and pecans
 
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This salad is perfect for holiday gatherings or any meal that needs a colorful side dish.
Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
Salad
  • 4 cups mixed field greens or baby arugula
  • 4 dried figs, soaked in warm water
  • ¼ cup pomegranate seeds
  • 1 small avocado, cut into chunks
  • ¼ cup pecan halves, toasted
  • 2 kumquats, thinly sliced (optional)
Maple Balsamic Dressing
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh orange or tangerine juice
  • 1 teaspoon maple syrup
  • 1 small clove fresh garlic, minced (optional)
  • ¼ teaspoon sea salt, or to taste
  • freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
Instructions
Salad
  1. Rinse and spin dry mixed greens. Place on large platter or into large salad bowl. Drain figs and slice thinly, removing any tough stems. Decorate greens with fig slices, pomegranate seeds, avocado chunks, and toasted pecan halves. Garnish with kumquat slices, if desired.
Dressing
  1. Whisk together all ingredients except olive oil. Gradually whisk in olive oil, one drop at a time, until well incorporated.

 

 

Crusted Halibut with Caper White Wine Sauce

Serve this easy fish dish with some basmati rice and some steamed green beans for an elegant evening meal.

Spend less time cooking and more time kissing!

Crusted Halibut with Caper White Wine Sauce
 
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Flaky Crusted Pan-Fried Halibut with Caper White Wine Sauce
Author:
Recipe type: Entree
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
  • 2 tablespoons brown rice flour
  • ½ teaspoon sea salt
  • 8 oz halibut fillet
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons capers, drained
  • ⅓ cup dry white wine
  • 1 tablespoon unsalted butter
  • fresh basil, chiffonade, for garnish
Instructions
  1. Combine flour and salt in a shallow dish.
  2. Dredge halibut fillet on both sides in flour mixture. Shake off excess flour and hold on a plate.
  3. Heat heavy-bottomed skillet on medium-high flame for about one minute.
  4. Add 1 tablespoon olive oil to skillet and immediately place halibut in the pan, flesh side down. Turn heat down to medium-low. Cook for 3 minutes without disturbing the fish to allow a crust to form. Turn the fish over so it is skin side down and cook for another 3 minutes. Remove fillet onto a serving plate while making the sauce.
  5. Add remaining tablespoon of olive oil to the pan with the capers. Sauté for about a minute, then add white wine. Let simmer until alcohol cooks off and sauce has reduced by at least one half. Add butter and stir until it is incorporated into the sauce.
  6. Pour sauce over the fish and garnish with fresh basil.

 

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

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