Balsamic Glazed Halibut

Christmas dinner in 2022 was just the adults, Nana, Papa, Kenny and me. We had halibut and twice baked stuffed potatoes!

2 T balsamic vinegar

1 t brown sugar, packed

1 t Dijon mustard

12 ounces halibut

Salt and pepper

1. In the bowl, mix together vinegar, brown sugar and mustard.

2. Rinse fish and pat dry with paper towels.

3. Lightly spray fish with olive oil and sprinkle with salt and black pepper.

4. Heat a large skillet with olive oil over medium heat.

5. Add fish and cook until browned on the bottom, about 4 minutes.

6. Turn pieces of fish over, spoon vinegar mixture over browned sides.

7. Reduce heat ad cook until fish is opaque but still moist in the center a few minutes longer.

Pistachio Crusted Salmon on a Cedar Plank

Grill on a cedar plank, unless it is really cold out like it was tonight. We couldn’t keep the heat up and it took forever. Bake if cold!

1 lb Salmon filet
Olive oil
Half a lemon
1 cup crushed pistachios
2 garlic cloves, minced
1 small nub of ginger, grated
1/2 t Tumeric
1 t dried parsley
1/2 t onion powder
Salt and pepper

1. Place Salmon on cedar plank or greased pan, if baking. Optional, if grilling, place lemon slices on plank then place Salmon on top of lemons.

2. Coat with olive oil and lemon juice from half a lemon. Perhaps leave lemon juice off if cooking on lemon slices.

3. Mix pistachios through salt and pepper in a bowl. Remember, pistachios are already salty so don’t over salt.

4. Rub pistachio mixture over Salmon. Grill or bake.

Lemon Garlic Butter Shrimp Pasta with Roasted Asparagus

A good one for a school night and both kids love it.

Whole wheat angel hair pasta, cooked according to package instructions
Asparagus, trimmed
Olive oil
1 stick butter, divided
6 garlic cloves, minced
1 lb. shrimp, peeled and deveined
Juice from one Lemon
1/4 cup white wine
Salt and pepper

1. Preheat oven to 400 degrees.

2. On a baking sheet, place asparagus and coat with olive oil. Salt and pepper to taste. Cook in oven while preparing other ingredients.

3. Start water for pasta.

4. Melt 4 T butter in pan over medium heat. Add minced garlic and cook for one minute. Add shrimp and cook for two minutes, flip and cook for additional two minutes additional minutes. Add salt and pepper.

5. While shrimp cook, Add salt and pasta to water and cook according to package instructions.

6. To the shrimp, add remaining 2T butter, lemon juice, and wine. Stir and cook until pasta is done.

7. Remove asparagus from oven and add it the shrimp mixture.

8. Drain pasta.

9. Serve shrimp and asparagus over pasta.

Fish Taco Rub

E made this up based on a few recipes he read online...We rubbed it on Mahi Mahi with his pico on corn tortillas with a side of spiced up black beans. Hot.

3/4 Tablespoons Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon

Pour a little lime juice and olive oil and coat in rub the fish on both sides. Let it sit for about 20 minutes.

Balsamic Glazed Salmon

We only use wild caught salmon for our recipes. That and farm raised salmon is just plain nasty (and bad for a number of reasons).



Salt and Pepper

1 tablespoon olive oil

1 lb salmon steak

1/2 cup chicken broth (we use less sodium, its healthier)

2 tablespoons balsamic vinegar

6 teaspoons dark brown sugar

2 tablespoons low-sodium soy sauce

1 teaspoon cornstarch

1/4 cup diagonally sliced green onions (white portion, mostly)



1. Place a grill pan over medium high heat until hot. Brush the salmon with olive oil and season with salt and pepper. Place fish on grill pan, skin side up, and cook for 3 minutes. While cooking in the pan, pre-heat the broiler. After 3 minutes, place fish on broiler pan and place in broiler. Cook for approximately 10 - 15 more minutes, until desired doneness.



2. Combine brother, vinegar, sugar, soy sauce, and corn starch in a small sauce pan. Bring to a boil. Cook for 2 minutes, stirring constantly.



3. Spoon glaze over fish and top with sliced green onions.



Recipe inspiration: Cooking Light, January, 2003, page unknown. This recipe was orginally prepared with Tuna and half of the glaze. We have adapted it to our tastebuds.