Recipe of the week

Grilled Halibut oh so good.

Song of The week.

The King strikes Again.

Song of the Week.

Recipe of the week.

This is simple but boy does it work well. I have used this technique on numerous
occasions now and the fish always comes out amazing. You can still use your favorite
toppings or spices but your fish will not fall apart or be charred and stick to the barbecue.
Give it a try you will not be disappointed.

Song Of The Week.

Recipe of the week

All-New Ford Ranger Uses Radar to Make Towing Easier | Ford Media Center

All-New Ford Ranger Uses Radar to Make Towing Easier | Ford Media Center

Song of the week.

I have had the privilege of seeing Eric Church in concert and his
4.5 hour show was amazing. This is his new song.

recipe of the week

HALIBUT SALAD SEAFOOD

SIMPLE HALIBUT CEVICHE

Posted on July 12, 2010

Simple Halibut Ceviche is one of the easiest seafood recipes to prepare.  I know you’re probably thinking I’ve had way too much sun this summer, but truly, ceviche can be simple, flavorful and delicious and a perfect seasonal starter.

There are many different types of ceviche recipes and each South American country has their own version of ceviche. Many ceviche recipes can include ingredients from sweet potatoes and corn to squid and octopus. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.

For this Simple Halibut Ceviche, I’ve combined the halibut with lime juice and white onion. Once it’s been cold poached in the lime juice, I drain the liquid and then toss it with diced fresh summer tomatoes, diced jalapeno and chopped fresh cilantro. Then I season to taste with salt and pepper and dash of hot sauce. This gorgeous dish is a delicious starter for dinner guests or fun street style tacos for a light meal.

I love to serve this Simple Halibut Ceviche with organic blue corn chips.  It makes a lovely presentation and the sweet flavor of the blue corn compliments the spicy and citrus flavors of the ceviche. 

For something fun and festive, I often prepare patacones to serve with the ceviche.  Patacones are plantains that have been sliced, fried, flattened and fried again and then lightly seasoned with sea salt.   I’ve included a recipe with the ceviche. If you’d like to see a quick tutorial on how I make patacones, you can find it HERE.

Delicious Wishes and Loads of Love,

Karista

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Simple Halibut Ceviche

Ingredients

For the Ceviche
• 1lb fresh pacific halibut, diced into small bite sized pieces
• 1 small white onion, diced
• Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
• 5-6 fresh Roma tomatoes, seeded and diced
• 1-2 jalapeno, finely diced
• 1/4 cup fresh chopped cilantro (add additional cilantro if desired)
• sea salt and pepper

For the Patacones
• Patacones (Plantain Chips)
• 2-3 green plantains
• High heat or refined veggie oil (a sunflower or safflower oil works well)
• Sea salt
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Instructions

For the Ceviche

Place the diced halibut, lime juice and all but 1/4 of the diced onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through. I often let this marinate overnight.

Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.

Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste and a dash of hot sauce if desired.

Serve with blue or yellow corn chips. You can also serve with Patacones.

Optional Add ins: Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.

For the Patacones (Plantain Chips)

Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden or small spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into slices about 2 inches long.

Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.

Flatten the plantains by pressing down on them with a heavy-bottomed pan pressing them into round discs. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.

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We are going old school with the song of the week.

Here is some old school Charlie Daniels for you.

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The recipe of the week

I try to pick Northwest specific Recipes that are healthy
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