Posts tagged ‘marinated’

Jun 12

Halibut Tacos with Tequila-lime Marinade

It’s becoming apparent, isn’t it? We eat our share of seafood. In these pages what you’ll mostly see is what I get excited about – and this time of year it’s the bountiful variety of fresh-picked produce, grown nearby – and fresh fish, line-caught. Yesterday felt remarkably like – well, summer – and fish tacos seemed like such a festive way to celebrate a day so beautiful.

Halibut Tacos with Tequila-lime Marinade & Red Cabbage Slaw

(serves 4 ~ or more)

For the red cabbage slaw

3/4 pound red cabbage, shredded (about 4 cups)
1 Tablespoon kosher salt
1 Granny Smith apple, cored and grated
1/2 teaspoon mustard seeds
1/2 bunch cilantro leaves and stems, roughly chopped (about 3/4 cup)
2 Tablespoons apple cider vinegar
2 Tablespoons extra-virgin olive oil

For the tequila-lime marinade

1 lime, first zested, then juiced (about 1 tsp. zest and 2 Tbl. juice)
2 Tablespoons tequila
1/2 teaspoon salt
2 small jalapeños, halved, seeds and membranes removed, sliced crosswise into half rings
1 small red onion, cut into thin half moons (about 2/3 cup)
2 Tablespoons extra-virgin olive oil

For the halibut

1 pound halibut fillet, skinned
1 Tablespoon high-heat vegetable oil

For the taco bar

Flour tortillas, warmed
Sour cream
Guacamole (for a quick, easy home-made version see NOTE below)
Extra limes

To prepare the slaw, toss the cabbage with the salt. Place in a colander and put the colander in the sink. Using a bowl that fits well into the colander, fill with water and place on top of the shredded cabbage. The weight of the water-filled bowl will force moisture from the cabbage, concentrating its flavor.

In a large bowl, mix together the shredded apple, mustard seeds, cilantro, vinegar and olive oil. Then, using your hands, lift the cabbage and squeeze it well. Rinse the salt from the cabbage with plenty of water, then squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients, stir and season with salt if needed. Set aside.

To prepare the marinade, combine all of its ingredients in a small bowl.

To prepare the halibut, place it in a large pan (glass or ceramic preferably) and pour the marinade over the fillet. Set aside for 20 minutes.

In a grill pan or sauté pan over high heat, add the vegetable oil. Add the halibut, reserving the marinade, and cook until the fish is browned on one side, about 3 to 4 minutes. Carefully flip the halibut over and continue cooking until the fish is not quite yet flaking (in other words, just slightly underdone. It will continue to cook removed from the heat.) Total cooking time will be about 8 minutes per inch of fish, measured at the thickest part. Transfer the fish to a platter. Then add the reserved marinade to the pan (or get a fresh pan if you grilled the fish) and cook the marinade over high heat for 5 to 7 minutes, until the liquid has been absorbed and the onions and jalapeños are beginning to char. Then pile this mixture back onto the fish (which should be just perfectly flaking by now.)

Jun 8

1 Comment

Citrus Broiled Shrimp

Apart from the hours the shrimp spend soaking up the marinade, this dish is quick and easy to prepare. These delicately-flavored, citrusy shrimp are especially delicious (if a little finger-lickingly messy) dipped in melted butter. Though the instructions here are for broiling, they could just as easily be cooked over a hot fire on the grill instead. If set to marinate in the morning, they’d make a fast summer dinner with corn on the cob and a fresh salad. (serves 4)

for the marinade

grated zest and juice of 3 oranges
grated zest and juice of 1 grapefruit
1/2 cup olive oil
2 tsp. fish sauce (Asian section of your market)
2 shallots, minced
1/2 cup chopped fresh mint
1/2 tsp. fresh thyume leaves

the shrimp

2 pounds extra-large shrimp (16 – 20 count)

additions

coarse salt (especially Fleur de Sel)
Melted butter for serving (optional)

In a small bowl, whisk all the ingredients for the marinade together.

Spread the cleaned, shelled and de-veined shrimp in a single layer in a baking dish. Pour over the marinade, and cover. Refrigerate for at least 4, and up to 8 hours.

May 9

2 Comments

Marinated Olives

My husband and I had a “Beat Them Winter Blues” party over the weekend, with about 25 or so guests. We’re thinking it might be the first of a string of annual winter blasts. We had just way too much fun, and of course we ate too much, but we went into it knowing full well we would, and we feel no shame whatsoever! Over the next several posts I’ll be sharing recipes from that night’s menu. We begin with — as my Greek YaYa would say — the Oliv-ess. These little beauties received deep moans and sighs of appreciation, so you might just want to try them yourself. The recipe is not my own, so it’s fine if I brag (right?) – I think they’re one of the tastiest plump little olive bites I’ve ever popped in my mouth. The recipe comes from Giada de Laurentiis’ Everyday Italian. Graci, Giada!

Marinated Olives

3 T. Olive oil
1 T. grated lemon zest (from about 2 lemons)
1/2 t. dried crushed red pepper flakes
1-1/2 cups cracked green olives or other green olives – with their pits – (see NOTE)
1-1/2 cups Kalamata olives – with pits – (truly a combination of any olives you’re fond of will work here)
3 T. fresh lemon juice
2 T. chopped fresh basil

NOTE: About the olives. On this occasion I was unable to find cracked green olives, so chose the green olives with the least added herbs and spices, and then I rinsed them off and rolled them in paper towels before proceeding.

In a medium size, heavy skillet, warm the oil, lemon zest, and red pepper flakes over medium heat for about a minute, just until fragrant. Remove the pan from the heat and stir in the olives. Add the fresh lemon juice and basil, and toss to coat. Transfer the olive mixture to a container, cover and refrigerate. Over the next 12 hours, stir from time to time, allowing the olives to soak up these lovely, bright Mediterranean flavors.

Before serving, allow the olives to return to room temperature, stirring occasionally. Put in a pretty little bowl and watch them fly out.

For a printer-friendly version of this recipe, click here.

~ ~ ~