Mediterranean Halibut with Olives and Artichoke Hearts

Mediterranean Halibut

With two active little boys its sometimes 3 o’clock in the afternoon before I really start thinking about what I’m going to cook my family for dinner. I really wish I would plan ahead more often but I have learned to enjoy the challenge that comes from whipping something up on a whim. I think the only thing that saves me is that I keep a lot of fresh ingredients on hand in addition to a full pantry.  Maybe I do this to myself on purpose to see what kind of amazing meal I can pull off in minutes. Sometimes it works and sometimes…well…it doesn’t. Lucky for all of us this particular night was a huge success! If you enjoy fish and the flavors of the Mediterranean this is a must try dish.

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Seafood “Who Needs Rice” Jambalaya

jambalaya

My whole family likes it spicy.  Even my two year old will slurp down curries and salsa with a smile.  My oldest recently started a ritualistic competition with my husband to see who can eat two hot pickled peppers the fastest.  It’s a pretty comical way to start our evening meal… I contribute my children’s spice tolerant palettes to all the jalapenos I craved – and consumed while pregnant, and this recipe can be a bit spicy so feel free to omit the hot sauce if you prefer a more mild jambalaya.

Seafood “Who Needs Rice” Jambalaya

1 lb wild Alaskan cod fillets (or other wild caught fish of your choice)

1 16 ounce bag of frozen already cooked shrimp (thawed and drained)

2 cups chicken broth

1 green bell pepper cut into strips

1 orange bell pepper cut into strips

1 red bell pepper cut into strips

4-5 carrots cut into strips

a pinch or two of sea salt

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp fresh cracked pepper

4 cloves of minced fresh garlic

1/4 cup organic butter or ghee

a lot or a little Tapatio hot sauce

Make sure your fish and shrimp are thawed and drained.  I like to pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this.   Cut the fish into bite size pieces. Melt butter in a large soup pot and saute carrots for about 4 minutes.  Add the bell peppers and garlic and saute for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil.  Throw in the fish and simmer until the fish begins to flake and then add the shrimp and stir just until the shrimp are warm.  Dowse with Tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together.  Serve in bowls immediately.  Add more hot sauce of desired.

Enjoy!

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