Wednesday, September 22, 2010

Get Your Juices Flowin.


There are moments. Moments where all is right with the world and especially moments where all is right in the kitchen. Last night was one of those precious moments (and I'm not talkin' about those cheesy figurines some of you collected back in the 80s, no offense to those who are still collecting). Most nights I have a plan for dinner and if not, I have some go-to items for those nights when cooking isn't realistic.

On Monday night, I made a pit-stop at Whole Foods to pick up a few veggies and fruits for the week. I tend to stay clear of packaged veggies but there was a pre-packaged container of stir fry veggies that caught my eye. Chunks of portabella and crimini mushrooms, leeks, napa cabbage, ginger, and bok choy. I was caught up in the "moment" and figured what the hell....I'll give it a whirl. I decided to make a stir fry of these veggies and for the main course I was going to make a piece of halibut (which I purchased from my favorite butcher/fishmonger, McCall's).


So last night was D-day. Earlier in the day, instead of working, I was day dreaming about how to prepare the halibut. I came up with a lemon panko crusted halibut. Added lemon zest, salt and pepper to some panko bread crumbs. Made a egg eash and a plate with all-purpose flour. Three steps - put fish in egg wash, then flour, then panko bread crumbs mixture. I seared the piece of fish in some olive oil before finishing it off in a 375 degree oven for 15 minutes.

My biggest dilemma was a sauce for the stir-fried veggies. I would not be satisfied with soy sauce alone. So I made a little concoction while the veggies were cookin' and the halibut was roasting. The concoction consisted of chili garlic sauce, sesame oil, soy sauce, and chili paste in soybean oil. I didn't measure, I just played around with amounts and found the perfect consistency (but if I were to guess-timate, I would say, 1 tbs. chili garlic sauce, 1/2 tsp. sesame oil, 1/2 tbs. soy sauce, 1 tbs. chili paste in soybean oil). About two mintes before I took the halibut out, I tossed this concoction with the veggies and let it simmer. Squeezed some lemon juice over the fish and the meal was complete. Sweet victory!!!!!!!!

2 comments:

  1. Teryll, that sounds like a great combination of flavors to accent the halibut. PS I admire people who knit, crochet or do any sort of needlework. I love the idea of doing it, but it just makes me cross-eyed and crabby!

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