Lemon Garlic Halibut

Like a lot of people, I am trying to include more fish in my diet. I came across this recipe on the internet and it looked good. The original called for Cod but I prefer Halibut instead. I upped the garlic and ditched the parsley. It turned out pretty tasty but next time I’ll increase the amount of spice as it wasn’t as favorable as I had hoped it would be. But then it’s hard to compete with the garlic and lemon. Enjoy!

Lemon Garlic Halibut

  • 2-4 8oz Halibut fillets
  • 5-8 cloves of garlic, minced
  • 1 lemon juiced
  • 5 tbsp olive oil
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp kosher or sea salt
  • 1/2 tsp black pepper


Preheat your oven to 400°.

Mix the lemon juice, olive oil, and melted butter in a shallow bowl.

Mix the flour, spices, and salt in another shallow bowl.

In a frying pan that is oven proof, heat the vegetable oil on medium-high heat. Pat dry the fish fillets. Dip them in the lemon oil mixture and then into the flour mixture. Shake off any excess flour. Add the fish to the skillet and brown on each side, about a minute per side.

Add the minced garlic to the remaining lemon mixture and drizzle over the fish. Put in the oven for 10 minutes. Serve with rice or couscous.

Halibut Lemon Risotto

This recipe is based on one from Giada De Laurentis. Hers was with shrimp and had fennel and arugula in it. Not a fan of any of those. So I decided to skip them, add halibut and parmesan cheese as well. Turned out delicious! Not too lemony and it accentuated the fish perfectly. I used my Anova Sous Vide to make sure the fish turned out perfect, then gave it a little pan sear for additional flavor and color. Now I’m pretty sure you could make this with any type of fish or even add the shrimp back in. Like my other risotto recipe I topped this off with some crispy prosciutto.  Enjoy!


Halibut Lemon Risotto

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 medium sweet onion, chopped
  • 3-4 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 cups chicken stock
  • 1 lemon, zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1/2 to 1 Lbs Halibut (1/2 feeds 2 people easily, more fish if you have more people)
  • 1 Tsp salt
  • 1/2 Tsp black pepper


In a medium pot bring the chicken stock to a simmer.

In a large heavy pot, I like to use my Le Crueset dutch oven, heat the oil and butter on medium-high. Add in the chopped onion and saute for 3 minutes or until the onion is tender. Add the garlic and cook for about 30 seconds. Add the rice and stir until well coated and translucent in spots, about 2 minutes. Add in the wine and cook until it’s mostly absorbed, stirring often. Add in a ladle of hot stock, the zest of the lemon and the lemon juice. Bring it to a boil, turning up the heat if need be. Continue to cook at a low boil, adding a ladleful of stock as needed, until the rice is just tender but still has a bite to it. Stir constantly to prevent it from sticking or burning on the bottom. This will take about 15 or so minutes. You don’t want it soupy nor the rice to get mushy. Once it’s just al dente, turn the heat off and add the parmesan. Add the salt and pepper.

Now for the fish. If you’re using a Sous Vide you will want to season lightly with salt and pepper. Set you Sous Vide to 115 degrees and cook for at least 45 minutes. Do a quick sear in a frying pan, about 1 minute per side.

Basil Pesto

I don’t think most people realize how easy it is to make your own pesto. I have, and absolutely love, my AeroGarden Ultra (LED) . Now it’s not perfect for everything but for herbs and such it’s amazing. And I found a great company that has fantastic seeds; organic, non-gmo and heirlom. I recommend their seeds. But I definitely buy the basil on a regular basis. I love the flavor of basil but you can make pesto using arugula, spinach and walnut instead of pine nuts. Enjoy!


Salmon with Basil Pesto

  • 2 cups fresh basil, packed
  • 1/2 cup plus 1/4 cup pine nuts
  • 3-4 cloves of garlic, minced
  • 1 cup finely grated parmesan cheese
  • 1/2 cup of olive oil*
  • 1/2 Tsp kosher salt
  • 1/4 Tsp black pepper
  • 1 filet of salmon


In a food processor combine the basil, 1/2 cup pine nutes and garlic. Pulse to combine. With the processor on low speed, slowly add the olive oil until smooth. *You may need a little more than 1/2 a cup.

Once it’s smooth add the cheese, salt and pepper and combine until smooth again.

Poach the salmon (about 5 minutes), or if you’re like me and have a Anova Sous Vide, cook at 115 degrees for 45 minutes.

Pre-heat your oven on the broiler setting. Spread the basil pesto on the top of the salmon and sprinkle with 1/4 cup (or so) of pine nuts. Toast in the broiler oven until the pine nuts are brown and the pesto is bubbly.

Fish in Cheese Sauce

Several years ago I went on a cruise with about 20 friends. In one of the ports in France 4 of us wander off to the side streets, away from the tourist crowds. On one of those back streets, we found a cute little restaurant/bar that was an old nunnery I think. Anyway, they had a lunch special; starter, main and dessert with a glass of wine for 12 Euro if I remember correctly. The meal was amazing! One of the options for the main course was a white fish in a cheese sauce with rice. It still resonates with me after all these years and I’ve been trying ever since to recreate it.

Part of the problem, I’m sure, is I don’t have access to the same ingredients that are available in France. You know, the FDA is fussy about import cheese because it could kill you or something. Anyway, this is as close as I’ve been able to come so far but this recipe is still a work in progress. Now, this makes more cheese sauce than you probably need but extra is never a bad thing. It goes well on top of broccoli FYI. Enjoy!


Fish in Cheese Sauce

  • 2 – 4 fillets of fish (I use Halibut)
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1/2 cup grated fontina cheese*
  • 1/2 cup sharp cheddar (or 1 cup if you don’t have the next cheese)
  • 1/2 cup Cougar Gold or Beechers Flagship (sorry this is a PNW cheese mostly)
  • 1/2 cup dry white wine (French or Sauvignon Blanc is best)
  • 1 1/2 cups milk
  • Salt and Pepper to taste


In a medium pot, I use my Le Creuset Dutch Oven, melt the butter on low temperature. Once melted turn the heat up to medium-high and add the flour, whisking constantly. Cook for at least 2 minutes, you want to get rid of the flour taste. Now the next part is tricky and you need to be prepared. Have the wine and milk close at hand. Slowly, whisking fast the wine into the flour/butter. It will steam up and start to thicken fast. That’s why you want everything on hand. Immediately start slowly adding the milk. The idea here is to make it smooth and thick but not lumpy. If you add it too fast or to slow you can get a mess.

Once you have the milk incorporated turn it down to medium-low and add the fontina. Stir until it pretty much melted, this is the base of the sauce and what makes it creamy. Now add the rest of the cheese and stir until it’s melted. Salt and Pepper to taste.

So for the fish. Cooking fish can be hard. It is so easy to over-cook. If you’re comfortable with fish, you shouldn’t have a problem. I, personally, use my Anova Sous Vide . It guarantees that it will never be overcooked. I cook it up to 120 degrees for 45 minutes. Then a quick sear in a hot skillet for about 1 minute on each side. Pour the cheese sauce over and serve with rice (optional).

*If you don’t have fontina on hand or can’t find it I’ve used velveeta. Not the best but it’ll do in a pince.