A family favorite for us to enjoy this delicious meaty fish. It’s a fresh spring/summer meal, or even a hearty winter meal. Enjoy with roasted potatoes and a crisp green salad!
1/4 cup chopped fresh basil 1/4 cup extra virgin olive oil 2 Tablespoons fresh lemon juice 1 Tablespoon capers with 2 teaspoons juice 1 Tablespoon chopped drained sun dried tomatoes 1-1/2 Tablespoon minced garlic 4-8 ounces halibut steaks
Whisk basil, olive oil, lemon juice, capers with juice, tomatoes and garlic, to blend. season with salt and pepper. Let stand at room temperature at least 2 hours — can be prepared several days ahead. Bake or grill halibut. Transfer fish to plates and top with 3 Tablespoons of the vinaigrette. Garnish with lemon slice and parsley.
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Serves 4.
2 Tablespoons extra virgin olive oil 4 Tablespoons minced fresh ginger 1-1/2 pounds chicken breasts or thighs Freshly ground pepper 1 — 14 ounce can coconut milk 1 medium onion, chopped 1 cup chicken stock 1-1/2 Tablespoon Thai green curry paste 1/3 cup plus 2 Tablespoons coarsely chopped basil leaves 3 Tablespoons minced cilantro 3 scallions, white and light green parts only, cut into 2” lengths 1/2 cup chopped roast peanuts (cashews are good too) 1/3 cup toasted coconut Sliced avocado and mango, for garnish
In a large skillet, heat 1 Tablespoon of the olive oil. Add 2 tablespoons of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season lightly with salt and pepper and cook until lightly browned — about 5 minutes. Transfer to a bowl.
Add the remaining 1 Tablespoon of olive oil to the skillet. Add the onion and the remaining 2 Tablespoons of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened. Add the chicken, 1/3 cup basil, 2 Tablespoons cilantro and the scallions.
Simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper. Garnish with toasted coconut, remaining 2 Tablespoons basil, cilantro, and the peanuts. Serve with avocado and mango on the side. Excellent served with coconut rice and sautéed bokchoy with wild mushrooms.
A popular delicious vegetarian dish that serves 4.
4 cloves garlic, minced 2 Tablespoons minced fresh ginger 2 Tablespoons tahini 1 Tablespoon tamari 1/3 cup toasted sesame oil 2 Tablespoons brown sugar 5 Tablespoons white wine 4 large portabella caps 1 Tablespoon peanut oil
In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended. Put mushroom caps in shallow baking dish, after coating with peanut oil. Add ginger mixture, turning to coat mushrooms and let stand for 1-2 hours (or overnight!), turning occasionally. Heat oven to 350 degrees.
Bake mushrooms for 10 minutes, approximately — uncovered. Cut each mushroom on a slight angle. Reduce sauce by 1/2 and pour it over mushrooms to serve. Excellent with almond rice pilaf and fresh steamed green beans drizzled with sesame oil, or mashed edamames.
Photo credit — Portabello mushrooms, ©iStockphoto.com/Ladida
