A fabulous day for fish! In our house, Fridays are fabulous as well as meatless. Every Friday is like a Friday of Lent. Partially due to faith and old school teachings, but also because eating fish is good for you.
Continue reading “If It’s Friday This Must Be . . .”Category: Halibut
One-Pan Mediterranean Baked Halibut with Vegetables
After my bypass surgery, the discharge nurse went over the restrictions and recommendation for a healthy recovery and longer life. One of the recommendations was “heart healthy” eating. When I asked just what do they consider “heart healthy”, the nurse shrugged as though uncertain and replied “Oh you know, Mediterranean.” Really? That’s a pretty broad answer. With the internet and everything under the sun searchable, it’s up to us to do the leg work and become our own advocates.
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Broiled Halibut with Moroccan Chermoula
Although it’s been a while, we’ve talked about Chermoula before. Basically, this is a condiment, much like Ketchup is to the American Household, that is found in North Africa. While used for fish, like Ketchup goes with more than just Fries, Chermoula has been known to flavor rice, chicken and even vegetables.
Baked Halibut with Vegetables and Cherry Tomato Salsa
Hubby is a big, big fish eater. He loves fish, so long as the fish doesn’t taste “fishy”. Nice, light, white flaky fish, that’s what he’s looking for. Hubby tends to like his fish battered, but I really think that has more to do with upbringing than preference. People from the Mid-West tend to like big, heavy portions of everything. I suppose the same could be said about most things – our preferences are more a product of upbringing. It took a while to get him to move away from heavily battered, deep fried things.
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Pan-Roasted Halibut with African Chermoula
If you aren’t familiar with Chermoula, it’s a condiment or marinade of sorts that hails from North Africa. It is a delicious blend of fresh herbs, rich spices and a kiss of lemon.
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