herbiehancock

Halibut Chowder Ingredients 1 pound fresh halibut, cut into 1-inch chunks 1 tablespoon extra virgin olive oil Old Bay seasoning 1 large Yukon gold potato, cut into 1/2-inch dice 6 slices thick cut bacon, cut into 1/2-inch pieces 1 small yellow onion, finely diced 3 cloves garlic, minced 1 cup clam juice 1 cup heavy cream Sea salt and fresh cracked black pepper Finely chopped fresh parsley and chives, for serving Method Place potatoes in a small pot, add a teaspoon of Kosher salt and cover with water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle rolling boil. Cook until potatoes are not quite tender, about 8 minutes. Drain and set aside. Meanwhile, heat olive oil in a skillet over medium heat. Generously season the halibut chunks with Old Bay, then add to the skillet. Saute the halibut, shaking the pan occasionally, until not quite done, about 4 minutes. Set aside. Cook bacon in a heavy skillet over medium high heat until crisp. Scoop out the bacon pieces...

Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto from Bobby Flay “Barbecue” Rub 2 tablespoons Spanish paprika 1 tablespoon ancho chile powder 2 teaspoons ground cumin 2 teaspoons dark brown sugar 1 teaspoon chile de arbol powder (I use New Mexican chile powder) 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper Yellow Pepper-Cilantro Pesto 2 large yellow bell peppers, roasted, peeled, seeded and chopped 1 clove garlic, chopped 2 tablespoons pine nuts 1 cup chopped fresh cilantro leaves 3 tablespoons grated Parmesan 1/2 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly grated pepper Mahi-mahi 4 Mahi-mahi fillets, 8 ounces each 4 teaspoons olive oil “Barbecue” Rub Cilantro leaves Directions Combine all the rub ingredients in a small bowl. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat gr...

For Blythe Fish Tacos adapted from Recipezaar (Note: Ignore the original recipe's title. These taste nothing like Rubio's .) Ingredients 12 1- to 1 1/2-ounce pieces of halibut or cod 12 corn tortillas oil (for deep frying) Beer Batter 1 cup flour 1 1/4 to 1 1/2 cups beer (I used Boddington's pale ale) garlic powder, pepper, cayenne and salt, to taste White Sauce 1/2 cup mayonnaise 1/2 cup yogurt Salsa 2 garlic cloves, peeled and minced 5 tomatoes, ripe, seeded and diced 1/2 onion, minced 1/4 cup chopped cilantro leaves and stems 2 jalapeno chiles, seeded and chopped 1 1/2 teaspoons salt 1/4 teaspoon pepper Garnish 1/4 to 1/2 head green cabbage, shredded Limes, cut into wedges (I fro-got to put them on my plate. D'oh!) Method Prepare white sauce and salsa and set aside. Heat vegetable oil in a deep skillet until oil temperature is about 375°F. Mix flour with spices. Stir flour mixture into the beer and mix until well blended.  Pat fish completely dry, then dip in ba...