Base recipe from One Pan Mediterranean Baked Halibut from Suzy at the Mediterranean Dish (thank you Suzy this was delish). I changed up the veg a bit. Ingredients 1 lb Halibut Fillet sliced in three, 2″ pieces Marinade Zest and juice of 1 lemon 1/2…
Month: May 2020
I got two pieces of sushi grade Albacore Tuna from Skipper Otto and made this recipe based on the Lime Chili Marinated Tuna Steaks from the Recipe Girl, Lori Lange (thanks Lori!). I made a few modifications as noted below. I also “butterflied” the tuna (which is code for me cutting it into two fillets as best I could). I opted to grill the tuna on a cast iron grill pan, but I”m sure the original recipe is fabulous.
- 2 pieces of Albacore tuna
- Zest and juice of 1 lime
- 2 Tbsp soy sauce or Bragg’s (I used Bragg’s)
- 2 Tbsp sweet thai chili sauce
- 2 tsp olive oil
- 1/2 tsp of corn starch
- 2 Tbsp water
- Rinse tuna and pat dry.
- Whisk together the lime zest and juice, soy sauce (or Bragg’s), sweet thai chili sauce, and olive oil in a small bowl.
- Put the tuna in a non-reactive dish and pour the marinade over tuna, turning it over to coat.
- Cover and refrigerate for at least 1 hour.
- Oil your grill pan and heat it up over medium-high heat.
- Remove tuna from marinade and pour remaining marinade into a small saucepan.
- Grill tuna for 1-2 minutes on each side. I was just after a quick sear (this was sushi grade tuna and could have been eaten without cooking it).
- Remove fish to a serving dish and keep warm.
- In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth.
- Bring reserved marinade to a boil over medium-high heat.
- Whisk the corn starch and water into the marinade. Stir until sauce thickens, about 1 minute.
- Spoon sauce over tuna steaks and serve immediately.
I served this tuna over a simple spinach salad with mandarins and red wine vinegar dressing and a side of roasted broccoli and avocado maki. It was delicious.
I have found my new favourite baked tofu recipe. It’s based on this recipe for Korean Baked Tofu Rice Bowls from Amy Fulwood at thecookreport.co.uk. As usual I didn’t have the key ingredient which was gochujang. However, “the Google” advised that I could cheat by…
I totally messed up the first piece of Hake I defrosted from my Skipper Otto’s haul. Let’s just say, I thought it was fillets and it turned out to be a solid tale (and I don’t have a filleting knife…or ANY filleting skills). I made…
It’s Mother’s Day and I decided I wanted a treat and I’ve had a bottle of rose water that is woefully underused. So, I started hunting around for something to make and stumbled on this Persian Love Cake from Broma Bakery. However, I also had a batch of “homemade” gluten-free flour I wanted to use up and I have friends who are off processed sugars so I thought I’d give agave a whirl to see what would happen. Since I was in a “substitution mood” I thought I might as well also replace the eggs with Bob’s Red Mill Egg Replacer and use coconut oil instead of vegetable oil. If you are going to mess with a recipe my motto is “go big or stay home.”
Heads up that the batter will start to separate after adding the lemon juice and other flavourings. Don’t worry. As soon as you start adding the dry ingredients it comes back together nicely. I will also say that the batter was really delicious. I hope it tastes as good baked; it certainly is starting to smell good in here!
- 1/2 cup salted butter, room temperature
- 3 tablespoons coconut oil
- 2 large eggs, worth of egg replacer (I used Bob’s Red Mill)
- 2/3 cup agave syrup
- zest of 1 lemon
- juice of 1/2 lemon
- 2 tablespoons rose water (do NOT add extra unless you want perfume cake)
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour of your choice (I used the first Gluten-Free Flour Blend)
- 1/2 cup almond meal (or flour)
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 3/4 teaspoon salt
If you want to glaze it:
- 1/2 cups powdered sugar
- 1 tsp rose water
- 2 tsp coconut cream
Or, if you want to keep it low to no processed sugar, beat up some coconut whipped cream from The Minimalist Baker and go with that.
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside. I used a spring form plan and cut the parchment to fit the bottom. I then greased the sides.
- Using KitchenAid with the paddle attachment, cream butter, oil, egg replacer, and agave until light and smooth, about 2 minutes.
- Add the lemon zest and juice, rose water, and vanilla extract. It may separate (don’t worry, keep going).
- Turn speed to low and add the gluten-free flour, almond meal, cardamom, baking powder, and salt until incorporated (try not to over mix).
- Pour batter into prepared cake pan and spread it out gently with a spatula.
- Bake for 40 minutes, or until cake is lightly brown on top and a cake tester inserted into the center comes out clean.
- Allow to cool slightly before making the glaze.
- To make the glaze, combine powdered sugar, rose water, and coconut cream in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.
Update: This case is fantastic. Will definitely make it again.
This was my first go at baking Yellowtail Rockfish fillets and I’m very happy. Yellowtail Rockfish is a lean white fish similar to Snapper. It’s mild tasting and cooks up beautifully with very little fuss. I got mine from Skipper Otto’s Cary Williams. Thanks Cary!…