It’s Friday and you all know what that means! Yup – it’s time to party!! So, strap on your dancing shoes, grab what you’re sharing, (food, drink, music, poetry) and come on in! Tonight our dear friend, Angie of The Novice Gardener, mastermind of Fiesta Friday has invited me, and my lovely friend, Elaine of Foodbod to co-host this rowdy bunch of partiers! I am super excited to be co-hosting with Elaine! She really knows her way around the food world. She is a consultant for a food manufacturer and she just started her own business making the most mouth-watering dips you have ever tasted! Not only that, she is a really nice person and she loves dogs! Ask her if she has a picture of Bob in her wallet! I bet she does! If you don’t know Angie yet, I suggest you head over to her blog and check it out. She is a talented chef, an artist and a welcoming spirit and believe it or not, this is the second time she has asked Elaine and me to co-host, so she is also a trusting soul! Thanks, Angie! Now, since Elaine and I have been around the block (so to speak) we know what’s up! We might just know some juicy bits of gossip; where Angie has hidden the “special” round of martinis, or quite simply where to get a clean plate and fork! Whatever you need, we are here to help you! So please feel free to contact me, Elaine or Angie if you have any questions at all.
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Tonight I am bringing you a zesty halibut dish. My husband picked up these juicy fillets and I just couldn’t resist trying out this new recipe and pairing it with Spicy Pineapple Rice from my last post. I think that after salmon, halibut is my favourite fish. The flavour is very gentle, so it pairs nicely with various fruit salsas. In the past, I have served it with mango salsa. This combination sent my dinner guests swooning, so I thought that I would try pineapple salsa and it is every bit as nice. The trick to serving this dish is to have everything ready, so that when the fish comes out of the oven, the broth is warm and the salsa is prepared. Then you can just plate the food while everything is warm. I found this dish in the Summer 2014 issue of Taste Magazine. I have made a few modifications. I hope you enjoy it.
Halibut with Spicy Pineapple Broth and Pineapple Cucumber Relish
4 x 6 ounce halibut fillets, skin on
1 tablespoon coconut oil or olive oil
2 Thai red chili peppers
2 cups pineapple juice
6 baby bok choy, quartered
Pineapple Cucumber Relish (make ahead):
½ cup cucumber, seeded and diced
½ cup fresh pineapple, diced
3 tablespoons red bell pepper, diced
1 tablespoon each, fresh chives, mint and cilantro, finely chopped
1 tablespoon fresh lime juice
½ teaspoon lime zest
1 teaspoon Asian fish sauce
freshly ground black pepper, to taste
Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.
In a large skillet, heat coconut oil over medium-high heat.
Liberally season halibut fillets with salt and pepper. Add the fillets to the frying pan and sear each side 3 – 4 minutes. Transfer to the prepared baking sheet, skinless side up.
Bake 10 – 12 minutes (depending on the thickness of the fish) or until the fillet flakes easily with a fork.
Slice chili pepper in half lengthwise. Place in a small saucepan with the pineapple juice and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally. Once at a boil, remove saucepan from the heat and strain. Pour the broth back into the pot.
Place the baby bok choy in the saucepan with the pineapple broth and allow it to wilt for a few minutes.
To serve, ladle ½ cup pineapple broth into the bottom of each serving bowl. Divide bok choy among the bowls and top each one with a piece of the halibut.
Spoon some Pineapple Cucumber Relish over top and serve immediately.
To make Pineapple Cucumber Relish, simply stir all ingredients together in a small bowl and place in refrigerator until ready to use.
I suggest that you serve this with Spicy Pineapple Rice from my last post, or with steamed white Basmati rice. Enjoy!