When you live where we do, winter settles in starting back in November and its frosty breath hangs around until late March or early April. January is the month to really push one's tolerance of cabin fever...
Last night our temperature dropped to -23 below - with a moon so full and bright, a newspaper could be read if one decided to go outside...silly person!
Hearty meals filled with naughty calories begin to appear at dinner time and every once in a while, sensibility takes over and you know it is time for a "healthy" plate of food. Last night was such a night...
The balance of our salmon arrived from Alaska on Tuesday via Fed Ex - Mr. Outback did extremely well fishing in Valdez last Fall and we only had enough room to bring part of the catch back with us in the RV frig. Friends kindly kept the rest and it was shipped on Monday with no threat of it thawing in transport! What we didn't expect was the fabulous packages of halibut they included...at $17.00 a pound in our local stores, we would push our carts pass the glass cases and sigh. So this was an incredible treat!!!!
I had no trouble planning our dinner on Thursday...this is my favorite way to prepare halibut indoors (grilling outside in subzero temperatures just doesn't do it for this cook)
Golden Pan-Fried Fish
(Bon Appetit - November, 2008)
2 pounds of 1 1/2" thick halibut filets
1 1/2 cups Panko (Japanese breadcrumbs)
1 tblsp. Italian parsley
2 tsps. kosher salt or Fleur de Sel
2 tsps. grated lemon peel
1/2 tsp. cayenne pepper
3 large egg whites
1/4 cup amber or dark ale beer
Olive oil for pan
Cut halibut into 1 1/4" rectangular sticks
Sprinkle with salt and pepper
Combine next 5 ingredients in a bowl
Whisk egg whites and beer in a bowl and add fish to the mixture
Shake off excess and coat filets in the Panko mixture on all sides.
Heat 3 tblsp. olive oil in large nonstick skillet over medium-high heat.
Cook until golden - approximately 2-3 minutes each side or until just flaky.
Add more oil if necessary. Transfer to dish with paper towels and sprinkle with salt pepper if desired.
This is a nice recipe if you are watching cholesteral like me - no heavy breading and only using egg whites.
It makes for a light preparation and the taste with the cayenne pepper has just a little zip to it. I adjust amounts for our smaller portions. (And I get to finish the Alaskan Amber too!)
Continuing to crave Spring and being outside, my copy of Country Gardens arrived yesterday & was quickly pulled out of the very cold mailbox.
A beautiful issue featuring a Favorite Blogger, Sharon Lovejoy - 8 pages of her California gardens - the magazine fed my soul all evening along with the halibut! And be sure to check out Sharon's recent posting about her husband making pasta...oh yum! Just have to try that too!
Wishing each of you warm thoughts from the Wisconsin Northwoods - have a great weekend and
GO PACK!!!!!
Pat
Last night our temperature dropped to -23 below - with a moon so full and bright, a newspaper could be read if one decided to go outside...silly person!
Hearty meals filled with naughty calories begin to appear at dinner time and every once in a while, sensibility takes over and you know it is time for a "healthy" plate of food. Last night was such a night...
The balance of our salmon arrived from Alaska on Tuesday via Fed Ex - Mr. Outback did extremely well fishing in Valdez last Fall and we only had enough room to bring part of the catch back with us in the RV frig. Friends kindly kept the rest and it was shipped on Monday with no threat of it thawing in transport! What we didn't expect was the fabulous packages of halibut they included...at $17.00 a pound in our local stores, we would push our carts pass the glass cases and sigh. So this was an incredible treat!!!!
I had no trouble planning our dinner on Thursday...this is my favorite way to prepare halibut indoors (grilling outside in subzero temperatures just doesn't do it for this cook)
Golden Pan-Fried Fish
(Bon Appetit - November, 2008)
2 pounds of 1 1/2" thick halibut filets
1 1/2 cups Panko (Japanese breadcrumbs)
1 tblsp. Italian parsley
2 tsps. kosher salt or Fleur de Sel
2 tsps. grated lemon peel
1/2 tsp. cayenne pepper
3 large egg whites
1/4 cup amber or dark ale beer
Olive oil for pan
Cut halibut into 1 1/4" rectangular sticks
Sprinkle with salt and pepper
Combine next 5 ingredients in a bowl
Whisk egg whites and beer in a bowl and add fish to the mixture
Shake off excess and coat filets in the Panko mixture on all sides.
Heat 3 tblsp. olive oil in large nonstick skillet over medium-high heat.
Cook until golden - approximately 2-3 minutes each side or until just flaky.
Add more oil if necessary. Transfer to dish with paper towels and sprinkle with salt pepper if desired.
This is a nice recipe if you are watching cholesteral like me - no heavy breading and only using egg whites.
It makes for a light preparation and the taste with the cayenne pepper has just a little zip to it. I adjust amounts for our smaller portions. (And I get to finish the Alaskan Amber too!)
Continuing to crave Spring and being outside, my copy of Country Gardens arrived yesterday & was quickly pulled out of the very cold mailbox.
A beautiful issue featuring a Favorite Blogger, Sharon Lovejoy - 8 pages of her California gardens - the magazine fed my soul all evening along with the halibut! And be sure to check out Sharon's recent posting about her husband making pasta...oh yum! Just have to try that too!
Wishing each of you warm thoughts from the Wisconsin Northwoods - have a great weekend and
GO PACK!!!!!
Pat
Go Pack-back to you, Pat! I have to eat more salmon. The recipe looks good except for the beer. Not drinkers here. Isn't the Country Gardens article on Sharon the best? It would only be better if it were the whole issue! Talk to you Sunday!
ReplyDeleteNice life you got there.
ReplyDeleteAnd healthy too.
Keep warm and don't let the cold get you down. Change will come, I promise. As you know I went out and found some pretty pictures on a rare sunny morning. They'll probably have to last me for a while.
GO PACKERS!!!
ReplyDeleteSorry that had to come first.Lol....Another halibut recipe that my family loves. Quick and simple. Mix mayo with lemon pepper until you get the tang you want. Spread over halibut fillets and bake. Yummy!
I thought of you today when I saw the news that parts of MN had -43 without the wind chill! Brrrrrr. The bright side is though that we arent too far off from spring! (ok I may be stretching that but I like my happy bubble)
I dug out my Packer shirt to wear to Falcon Fan's house for dinner and game last weekend. This weekend Sweetie and I will be on the loveseat, me cheering for the Packers and Sweetie for the Bears.
ReplyDeleteStay warm!
That Halibut looks so appetizing and healthy and comforting. I love uncomplicated food and plates. Since I am not really vested in which team wins... I will holler for the Packers in honor of you. Now to find out who DWH is rooting for - should be interesting games this weekend. Take care friend ... what will you be sewing this weekend?
ReplyDeleteGood Morning! I must say the recipe for halibut looks so delicious! I'm making this recipe for us some night soon, and I'm so glad you guys are enjoying the decadent fish for yourselves!! Alaskan Amber beer must be on the menu when serving fresh Alaskan fish! :) I had such a good time talking to you last night, it made me smile so big and feeling better. Today, I'm at home resting and this morning I wasn't feeling so good, voice was cutting in and out, plus I sound stuffy. Just ate some oranges, and about to go read a book for awhile: Eat, Pray and Love. :) We'll talk soon, and I'm thinking of you all back home! Much love! GO, Pack, GO!!!
ReplyDeleteHi Pat, Just had to stop by and catch up on all your posts. Staying warm on these frigid days - lots of sewing projects to keep me busy! Chris
ReplyDelete