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.

Gai Pad Krapow aka Thai Salmon with Red Chili and Basil

The sauce is traditionally served in Thailand as a stir fry with chicken or pork. Found this on Pinterest which is a fusion of sauce and salmon.

1 T peanut oil
1.75 lb salmon
1-2 red chilis, seeds removed, sliced thin
4 cloves garlic, sliced
3 T soy sauce
6 T oyster sauce
3 T fish sauce
3 t brown sugar
3/4 cup basil, sliced

1. Preheat oven to 395 degrees

2. Combine soy sauce, oyster sauce, fish sauce, and brown sugar. Whisk to combine. Set aside.

3. Heat peanut oil over medium heat and add sliced garlic and red chilis. Cook for one minute.

4. Pour sauce over garlic and chilis and cook for 1-2 minutes. Add basil and cook additional one minute.

5. Place salmon skin side down in baking dish. Lightly salt and pepper.

6. Pour sauce mixture over salmon and place in oven. Bake for 7 minutes. Baste with sauce on sides of pan. Cook for additional 7 minutes.

Serve with Cilantro Lime Coconut Rice

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.

Shrimp with Garlic and Chilis

For our tapas party, we made this shrimp dish. It has a good kick and tastes awesome. From bite-sized Spain, p. 31.

Shrimp with Garlic and Chilis
Olive oil to coat pan
4-5 Garlic cloves
1 red chili, deseeded and chopped
1 lb. shrimp, peeled
2-3 Tablespoons chopped parsley
Sea salt
Lemon wedges
Country bread

Heat the oil in a frying pan over high heat. Add the garlic and chili, cook for about 1-2 minutes. Add the shrimp and sea salt to taste. Cook for 2-3 minutes, shaking the dishes frquently. Stir in the parsley. Serve while hot with lemon wedges and bread to mop up the juices.

Cedar Plank Salmon

Check it out at Cookinglight.com

We use a Cedar Plank, but haven't changed much else. Its a keeper.

Balsamic Glazed Salmon

Coarsly ground black pepper
Salt
1 lb. salmon
1/4 cup less sodium chicken broth
2 T balsamic vinegar
4 t brown sugar
2 T low sodium soy sauce
1/2 t corn starch
Diagonally sliced green onions

1. Sprinkle the salmon with salt and pepper. Place under a broiler for about 15 minutes or until desired doneness.

2. Combine broth, vinegar, sugar, soy sauce and corn starch in a small sauce pan. Bring to a boil; cook 1 minute stirring constantly. Pour glaze over fish and top with green onions.

Shrimp Diablo

Hot and spicy.

Shrimp Diablo
Recipe credit: Cooking Light, June 2003

8 oz. uncooked angel hair pasta
2 teaspoons vegetable oil
1 lb. peeled and deveined shrimp
Salt and Pepper
1 tablespoon minced garlic
1 1/2 tablespoons Sirachi sauce
1 teaspoon cumin
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup parsley
1/2 teaspoon crushed red pepper

1. Cook pasta according to directions.

2. Heat oil in large nonstick skillet over medium high heat. Sprinkle shrimp with salt and pepper. Add shrimp to pan and cook 1 minute on each side. Remove shrimp from pan.

3. Add garlic to pan. Add Sirachi, scraping pan to loosen brown bits. Add cumin and tomatoes. Simmer 10 minutes. Remove from heat.

4. Stir in shrimp, parsley, and red pepper.

5. Toss with pasta.

Tangy Tuna Panini

This sounds yummy! And I love paninis! I cut the recipe in half below, and I think I would probably cut down on the amount of olive oil and eliminate the celery and egg.

Tangy Tuna Panini, courtesy of Everyday with Rachael Ray, April 2009, p. 40.

6 oz. cans tuna packed in oil, drained
1/4 cup extra-virgin olive oil, plus more for brushing
Grated peel of 1/2 lemon, plus juice of 1/4 lemon
1/4 cup finely chopped red onion
1/2 rib celery, finely chopped
1 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
4 slices country bread
8 pepperoncini, halved lengthwise
2 large eggs

1. Preheat panini press. In a medium bowl, flake the tuna. Stir in 1/2 the olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.

2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among two slices, making a well in the center. Top the tuna salad with the pepperoncini.

3. In a small nonstick skillet, heat the remaining olive oil and fry the eggs until egg whites set. Set eggs on top of the tuna and pepperoncini. Set the remaining bread slices in place, oiled side up.

4. Grill the sandwiches in the press until bread is crisp and golden.