Delayed but here: Pan Seared California Halibut with Red Pepper Aioli

Sorry for the delay, been very busy with my day job.

I'm in Southern California so now halibut and tuna are in season (among others that are just as good---eg seabass). I found a great 1/2 pound of fresh cali halibut and just made this in less than 30 minutes. Quick, easy and just so good. Great for a weeknight "gourmet meal". I really like the taste of the fish so not much seasoning going on here, just partnering it with the aioli. You can buy prepared red pepper aioli but I like making it fresh. Just substitute. I will post this recipe with store bought, but if you want fresh leave me a message and i'll post how I made mine.

1-2 pounds halibut or as big as your skillet can occupy ( I say err on the side of excess :))
1 lemon
1 clove garlic, minced (to your liking)
1 package store prepared red pepper aioli
1 cup dry white wine
1/2 tsp good paprika

In a heated skillet to medium high with ~2tbsp olive oil sear the halibut skin side up ( I skinned the fish-but to your liking) until there is a nice crust on the fish. Timing depends on your fish thickness. Mine was a bit more than an inch thick about 5 minutes- don't over cook you can visually see the fish cooking- if your pan is hot enough you'll see it cook through. Then take it off!

Remove the seared fish add the wine, garlic, paprika, 1 tsp butter and a touch of lemon juice saute for 2 minutes on low, the milk solids will move to the side of the pan essentially leaving infused paprika, lemon and garlic clarified butter. The paprika turns it pink/red and looks nice over the browned white fish. Save keeping warm.

On your plate, spoon about 1 tablespoon of aioli on the plate and spread out so it's uniform but slightly bigger than the fish piece you serve (so you can see it once the fish is placed on top). Place the fish on top of the aioli, such that when cut there is enough for a dip of "sauce" for each bite of fish. Spoon over the fish about a Tbs of infused butter, not a lot just to taste. This is really simple but delicious! I garnished with a sprig of parsley.

I served this with roasted almonds/steamed green beans and fresh basil polenta.

Enjoy!

This is NOT your Mom's Chicken Piccata!

I was in the grocery store tonight and was thinking..."Let's put a twist on piccata but keep all the flavors there"...Sooooo I found that cremini mushrooms and boneless chicken thighs were on sale and I had to include them.

So here's my version of piccata:

bunch of fresh parsley
1 bunch of green onions
about 15 cremini mushrooms
4 boneless chicken thighs, washed and trimmed
fresh garlic, chopped
one branch of fresh sage leaves, ~8 leaves
butter, about 3 tbsp
flour, seasoned with salt and pepper and a touch of chili powder
2 tbsp olive oil (I use grape seed oil--you can get it hotter without smoking but OO will work just fine)
1 medium lemon
1 tsp of lemon zest from the bottom half of lemon
2 very thin slices of parma (left over from another recipe I'll post tonight as well LOL)
1 tsp of capers with juice
about 3/4 cup of whipping cream
about 2 cups of chardonnay

This recipe is really easy so here's how I played it:

In a nonstick skillet, heat oil to medium high heat but not smoking. IN a gallon size ziplock (no clean up!) add the seasoned flour and coat each chicken piece (you don't have to use thighs think ON SALE!) and cover well shaking off any extra flour. Add the chicken, in batches if you have to and just a touch of butter, maybe a tsp. Saute the chicken until golden on both sides. Remove from pan and turn heat to medium. The chicken should be done, but don't worry it's going back in with the sauce to simmer and will finish there.

To the hot pan add the white wine, scraping the bits of browned meat juices and oil to mix. Add the mushrooms, garlic, capers, zest and the juice from 1/2 the lemon. Turn heat to low and simmer until reduced by half---10-15 minutes. TASTE IT!!! If you like more lemon, add it! I added another slice of juice, the lemon was there but not overpowering. YUM

When it's reduced, add the sage, parsley, cream, and parma. Mix. Remove from heat, add the cream and stir. Slowly bring back to a simmer, add the chicken but don't cover it leave the outside browned uncovered. Simmer 5 minutes

I served it over wheat pasta al dente with the sauce mushroom mixture over the pasta and the chicken just leaning up against the pasta. Garnish with chopped green onions and just a touch of freshly grated parmesan reggiano. I've found that the longer this sauce sits on low heat or reheated, the better it gets.

I hope you like it! Remember, don't follow a recipe verbatim, eat what you like. If you don't care for the mushrooms or cream, use asparagus (for example or whatever!) or vegetable broth instead of cream. Eat what you like.

Pan Seared California Halibut with Red Pepper Aioli

topped with a clarified paprika lemon butter sauce.
Coming today....

And I did not forget...my test kitchen loved the chicken dish with parma, so that recipe will be up today as well. YUM!