Receita
Chudda's Cuisine/Lounge
May 29, 2013
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SPRING HALIBUT

halibut22

I went to my local farmers market after work the other day and just randomly picked up a few things that I thought looked good….sugar snap peas, radishes, spring onions, spring garlic and a few other items.  The great thing about going there with nothing particular in mind is that it forces you to use this amazingly fresh produce!! So I went to work using some of the local, beautiful and delicious things I bought….

Right now in the Pacific Northwest, halibut is in season and we LOVE it!!! It’s light, buttery and super fresh…I went down to the Pike Place Market and bought my halibut at one of the local fish mongers there…Make sure it is firm, the flesh is clear (no discoloration) and there is no odor to it…it should smell like the sea!!

I love lentils and had some on hand so I decided to make a “dahl” type of dish with them.  I had petite, crimson lentils in my pantry…they are smaller than regular red lentils but cook within 5-10 minutes…super easy and fast for a quick dinner.  To go with it I made sauteéd sugar snap peas and a small watercress and radish salad for a little fresh touch on top of the halibut…..it turned out awesome and I used the items I had just purchased at the markets!!! A healthy, local and delicious dinner….let me know what you think!!!

Preparation:

Lentils:

1 C. petite crimson (you could use green or red..just adjust the cooking time)
1 C. small diced onion
2 T. chopped garlic
1 T. tumeric
1 T. ground cumin
1 T. ground coriander
2 T. butter
2 1/2 C chicken or vegetable stock

lentils

lentils2

In a medium pot sauté onion, garlic and spices in butter until translucent.  Add lentils and sauté for 1 minute more.  Add stock, bring to a boil and turn down to a simmer.  Simmer for 6-10 minutes until lentils are tender.  (Don’t overcook or they will become mushy and break down)  Season with salt and pepper.  Cover and set aside to keep warm.

Snap Peas:

2 C. snap peas
1 T. minced lemongrass
1 T. minced shallot
1 T. chopped garlic.

peas

In a medium sauté pan heat 2 T. olive oil over medium heat.  Sauté lemongrass, shallot and garlic until fragrant.  Add snap peas.  Sauté 1-2 minutes just to heat through. (You want to keep that beautiful green color and crispness of the peas!) Cover and set aside to keep warm.

peas2

Halibut:
2 – 8 oz. halibut filets, skin off
salt and pepper
butter

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Preheat oven to 400 F.  Heat 4 T. olive oil in a medium sauté pan until hot.  Add halibut filets and let sit until easily released from the pan and starting to get a golden color on the bottom.  (Adding 1 T. of butter as they cook will help with the browning and give a little extra richness to the fish)  Flip the filets over and put in oven.  Cook until firm but slightly translucent in the center, approximately 4 minutes (depending on the size of your filets).

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Watercress salad:
1 small bunch watercress
4-5 Radishes, sliced
1-2 T. Lemon juice
Olive oil
Salt

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Mix watercress, radishes, olive oil, lemon juice and salt to taste.

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Plate and enjoy!!!!!

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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