Halibut Tacos with Cilantro Chutney and Feta

Made up how to do this tonight.

Needs Refinement, but tasted good.

1. Set Oven to 400 degrees

2. Rub Halibut with olive oil.  Fresh ground pepper and crumbled Mexican Oregano.

Place on baking sheet and cover with foil.

Stick in oven and set timer for 10 minutes.

3. Meanwhile, in a blender

Mix up:

1 small container of Brown Cow Creme Top Whole Yogurt

About 7 or so Raw Cashews

One smashed clove of garlic

Handful of Fresh Cilantro Leaves

1/2 a handful of Lemon Basil

1/4 a handful of Fresh Mint Leaves

Juice of a Lemon

Blend and salt to taste.

4. Mince up some of B.D.'s mini green onions and crumble a bit of fresh feta.

5. At 10 minutes, check fish.  I put it back in for 3 more minutes.  Then I removed fish from oven and turned on the broiler.  I put the fish under there for 3 minutes.

6. Meanwhile, heat some olive oil in a pan and fry up some of those delicious sprouted corn tortillas.

7. To serve, put a tortilla on a plate. Place some fish on top.  Pour some cilantro chutney and sprinkle with scallions and feta.  (Toasted almonds would have been perfect here too).

Leftover Halibut Tacos

We had some fish left over from last night's Halibut cooked in Coconut meal.  So we made it into tacos.

1. In a blender, blend 1 inch or so of roughly chopped ginger, 1 clove garlic, 5 or so cashews, an entire bunch of cilantro, several sprigs of mint, a small container of plain Brown Cow yogurt, juice of 2 small limes and salt to create a green chutney.

2. Pull out Halibut from fridge and break up into pieces.

3. Fry up one side of those Delicious sprouted corn tortillas from Rainbow Bridge in a little olive oil.  (Fry on at a time to serve and eat).

4. To serve, break fish up onto tortilla scooping some remaining sauce on top and pour desired amount of cilantro chutney on top.

YUM! Thank you John and Shani for the Halibut!!!

Halibut Baked in Coconut Milk Curry

We defrosted the second piece of Halibut from Shani and John.  I came home thinking that a Lemon Grass Jalapeno Shallot kind of thing baked in coconut milk would be good, but after cruising around on line and looking up recipes,  ended up doing this:

1. Heat Oven 350 degrees.  Use a  Oven Proof Creuset flat bottomed saute pan for this.

2. 1/4 sliver and saute a yellow onion.  Once browned, add some minced garlic, 1/2 a seeded (or not) jalapeno, and minced ginger.  Saute for 2 more minutes.  Add Spice Mixture.

3. Spice Mixture

4tbl or so of coriander

1/2 tbl of cumin

ground together in spice grinder

mixed with:

1 tsp of smashed (loosely ground) fennel

1/4 tsp of Cayenne

1/4 tsp of tumeric

1/4 tsp of freshly ground pepper

1 tsp of salt

4. Stir and add a chopped perfectly rip heirloom and some halved orange cherry tomatoes from Tutti Frutti.  Allow to cook until tomatoes break down and sauce becomes "lumpy" as one recipe called it.

5. Meanwhile, Cut the giant fillet that Shani's husband John caught into four 2"+ pieces. Rub with oil and squeeze a little lemon on it.  Place on a baking sheet and bake in oven from 8 to 10 minutes.

6. Once tomatoes sauce has gotten "lumpy", add 1/2 can of coconut milk and simmer for another 5 minutes or so.

7. When fish is 1/2 baked, remove and add to pan with sauce.  Cover and put in oven for 10 minutes.  (Longer if fish is not cooked when you check).

8. Serve with Lemongrass Rice.  Cilantro would be the obvious herb to sprinkle on top, but we have a lot of Steve's amazing basil, so we used that and it was Delicious.