Lobster Tail
Originally uploaded by jamileslie

Ingredients

* Lobster Tail
* Marinade of your choice

Directions

Cut open the lobster tail and pull out the meat. Cut away any slimy parts. ( I know, real technical term, right? haha) Cut the tail meat into bite size chucks and toss in a seafood marinade. Let sit for 30 min. Stuff the tail with the marinated meat. Heat grill on medium. Cook on medium for 6 minutes on each side. Tail turns orange when done!

Ref: Mike!

Lobster Season has opened and I’m stoked!! Perks of living in San Diego!! Mike has taught me how to hoop for lobsters which is a hilarious game of stuffing a bait box in a special round net, chucking the net overboard and pulling it up a few minutes later with hopes of some fatty lobsters in it! We’re going to eat well this winter! 😀

This recipe is simple but great. Nothing beats seafood on a grill. And a light marinade doesn’t take away from the delicious flavor of the lobster!

Halibut in Artichoke and Tomato Broth
Originally uploaded by jamileslie

Ingredients

* 1 tablespoon olive oil, plus 3 tablespoons
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt, plus more for seasoning fish
* 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
* 2 shallots, sliced into thin rounds
* 2 cloves garlic, minced
* 1 pound frozen artichokes, thawed
* 1/2 cup white wine
* 1 1/2 cups low-sodium chicken broth
* 1 (14.5-ounce) can diced tomatoes
* 1/2 teaspoon minced fresh thyme leaves

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

Ref: The Food Network

This was really different, not what I was expecting but an interesting twist to how I normally cook halibut. I dug it. I knew I was playing with fire though since Mike doesn’t like tomatoes, but he’s such a good sport with my cooking shinanigans!

Originally uploaded by jamileslie

Ingredients:
1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes

2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Ref: All Recipes

It was decent, it has potential, was a little more bland than I was expecting. Just need to play with seasoning more with this one… maybe breading the halibut may not be a bad idea either.

Ingredients

* 1 tablespoon unsalted butter
* 1 large onion, finely diced
* 2 large potatoes, peeled and cubed
* 2 cloves garlic, minced
* 6 cups chicken stock
* 1 (8 ounce) can stewed tomatoes, diced
* 2 large carrots, shredded
* 1 1/2 cups milk
* 1/2 cup heavy cream
* salt and pepper to taste
* 2 pounds halibut, cut into 1-inch cubes
* 1/2 cup shredded Cheddar cheese
* 1 pinch red pepper flakes, or to taste

Directions

1. Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
2. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Ref: Allrecipes

I loved it. Exactly what I was craving. It wasn’t as thick as I was expecting like a clam chowder, but it was pointed out to me that calorie wise, it’s perfect. The 1/2 cup of heavy cream was the only fattening aspect. I used 1% milk too. And low sodium organic chicken stock. Oh and i left out the red pepper flakes, didn’t want it to be too spicy for a certain someone’s delicate palate. 😀 I believe it’s just a lovely 190 calories per serving and still delicious. Not too many crazy ingredients makes sure you don’t lose the flavor of the halibut. Big fan! Granted that 190 calories doesn’t include the delicious extra sourdough bread bowl we used the second night we had this for dinner…. hehe