Grinnin' in your face.... Halibut

Happy Monday lovely readers. I am sending many wonderful home cooked scents your way. I started back with my food demo's and wine pairings at Clearwater and Harvest Wines on the weekend  What a nice way to spend a Saturday afternoon. I can't quite explain in full just how nice it was to see and catch up with regular tasters and shoppers. It was fun to discuss recipes tried over the holidays, and new food flavours for 2012.

As for this week's recipe I choose a dish that is fragrant, colourful and sure to brighten up the most bleak winter days.

Recipe: Coconut Curry Marinated Halibut (Feel free to sub in any other white fish.. Cod, Tilapia, haddock, pullock)

4 Fillets Halibut

1 tsp Tumeric (Dried Ground)

1 tsp Cumin  (Dried Ground)

1 tsp Fennel (Dried Ground)

1 tsp Ginger (Dried Ground)

1 tsp Coriander (Dried Ground)

2 tbsp Vegetable Oil

1 tsp Salt

½ cup water

½ Cup Coconut Milk

Now my dears there is two ways you can execute this menu. The first is by using already ground spices from your cupboard and awakening their flavours through the dish. Or going a more traditional method and buying whole spices, toasting 2 tsp of each in a small bit of vegetable oil in a pan together and then grinding them up in a spice or coffee grinder (Either one will work!) I love my coffee grinder because it frequently becomes a spice, nut, or pepper grinder!

 

Mix together turmeric, cumin, fennel, ginger, and coriander.  Heat vegetable oil in a pan on medium. Add in your spices and lightly toast letting the flavours awaken and come together in the pan. Salt and pepper your fish and place in the pan, covering each filet gently with the toasted spices. Cook for 2 minutes in the spices.  Then add ½ Cup coconut milk to the pan. Simmer on the stove for at least 5 minutes so that the coconut milk has time to condense and become a sauce around the fish.

Serve with Rice, Potatoes or Quinoa! I served the fish with a tumeric/cinnamon scented basmati rice. How do you ask?? Simple! Take 1 cup rice, 2 cups water throw in 1 tsp tumeric and 1 whole cinnamon stick. Cover and place on the stove on high heat. When it begins to steam turn the heat down to low and cook covered for 15 minutes. Do not take the cover off and stir the rice. Let it be, and you will have lovely fluffy rice to serve with your fish. 

This dish was paired with a wonderful Viogner - Excelsior, South Africa - So tasty this one has been put on my - Must Buy and Drink list for 2012. 

Now go see your local fish supplier, pick up something tasty and get cookin' =)

Eat, drink and enjoy!!!