Pan-Seared Halibut with Creamy Leeks

Pan-Seared Halibut

1 pound Halibut, cut into 4 pieces

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Pinch Cayenne

Salt, Pepper, to taste

2 tablespoons Olive Oil

Preheat an oven to 375 degrees F.

Preheat a skillet to medium-high heat, add olive oil.  Season Halibut with salt and pepper, on both sides.

In a small bowl, mix flour, garlic, and onion powder.  Season flour mixture with pinch of cayenne, salt, and pepper. 

Lighly dust the fish in the flour mixture. 

Pan-seare the fish for about 8-10 minutes, depending on the thinckness of the fish.  Move the fish over into the preheated oven.  Cook for another 6-8 minutes, until the fish is flacky.

Creamy Leeks

2 Leeks, white parts only, thinly sliced

1 tablespoon Fresh Ginger, grated

2 Garlic cloves, grated

1 1/4 cups Coconut Milk

1/8 cup Parmesan Cheese

1/2 teaspoon Chili Flakes

Salt, Pepper, to taste

1 tabeslpoon Butter

1 tablspoon Olive Oil

Preheat a skilett to medium-high heat, add olive oil and butter.  Add leeks, chili flakes, salt, and pepper.  Saute for about 5-6 minutes.  Turn the heat to medium.  Add coconut milk.  Cook for another 8-10 minutes.  Add Parmesan Cheese.

Season with salt and pepper, if needed. 

Serve Halibut on the bed of Creamy Leeks.

Serves 3-4

Wild Mushroom Soup

3 cups Dried Mushroom Blend

5 cups Vegetable Stock

2 Leeks, white part only, sliced

2 15 oz cans White Beans, drained and rinsed

1 teaspoon Fresh Oregano, chopped

1 teaspoon Fresh Rosemary, chopped

2 tablespoons Soy Sauce

2 tablespoons Butter

2 tablespoons Olive Oil

1/4 teaspoon Cayenne Pepper

Salt, Pepper to taste

Soak mushrooms in 2 cups of hot water until soft, for about 10 minutes.  Squeeze out excess liquid and reserve it for later.

Preheat a large pot over medium-high heat, and melt butter and oil.  Add mushrooms and saute for about five minutes, until mushrooms start to brown.  Add chopped leeks, oregano, rosemary, cayenne, salt, and pepper. Saute for 5-7 minutes.  Add white beans, and season with salt and pepper if necessary.

Add the reserved mushroom liquid and vegetable stock, and bring it to a boil, uncovered.  Turn the heat to low, cover with the lid and cook for another 20-25 minutes.

Add soy sauce and stir...

Serves 4-5

*Dried mushrooms after they have been soak are so rich and flavorful!!!!

They make the broth light and earthy...

*To make homemade stock: saute 2 celery stocks, 2 carrots, 1 small onion, and ten bottom mushrooms.  Add 6 cups of water, and bring to a boil.  Turn the heat to low and simmer for about 30 minutes. Makes a huge difference when making soups.

Pan Seared MAHI MAHI with Shiitakes, Leeks, and Horseradish Sour Cream

4 (4oz) Mahi Mahi Fillets

1 Pint Shiitake Mushrooms, sliced

1 Leek, white part only, sliced

2 tablespoons Capers, drained

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoons Olive Oil

Fresh Basil

Horseradish Sour Cream

3 tablespoons Sour Cream

2 tablespoons Horseradish

1 tablespoon Extra Virgin Olive Oil

Pinch of Salt

To make Horseradish Sour Cream: in a small bowl, mix all ingredients together. Leave in a refrigerator until you ready to serve it.

Preheat the skillet to medium-high heat, melt butter, and olive oil. Pat the fillets dry with a paper towel. Season with salt and pepper on both sides.  Sear the fish for about 8 minutes, flipping once. Move the fish to a plate.

Using the same skillet, add the rest of the oil and sliced shiitakes. Saute for about 4 minutes. Add sliced leeks, chili flakes, and season with salt and pepper . Saute for another 5 minutes. Add capers, garlic, and toss it all together.

To serve: place the sauteed vegetables on the bottom of the plate, then place the fish over the vegetables, and top it with horseradish sour cream and chopped basil.

Serves 4

Potato Leek Soup

3 medium Leeks, sliced thinly (white part only)

2 large Russet Potatoes, peeled and cubed

1 pint Half and Half

3 cups Vegetable Stock

3/4 cup White Wine

2 Garlic cloves, minced well

1/2 teaspoon Cayenne

1 teaspoon Dry Oregano

2 tablespoon Olive Oil

1 tablespoon Butter

1/4 cup Flour

Salt, Pepper to taste
Chives

Pre-heat oil in a large pot on medium heat, and melt the butter.  Saute leeks for 4-5 minutes until they become soft. Then, add garlic, oregano, cayenne, salt, and pepper. Add flour and cook for 2-3 minutes, stirring constantly. 

Pour wine and let it cook for 3-4 minute so the alcohol cooks out, stirring constantly. The mixture will be thick...

Turn the heat up to high and add stock. Using a whisker break up the leak-flour mixture so it blends together with the stock. Bring it to a boil.
Turn the heat back to low and add half and half, potatoes, and season with salt and pepper. Turn the heat back up to high and  bring the soup to a boil. Once it comes up to a boil, turn it back to low, cover, and cook for abot 20 minutes, until potatoes are tender. Using the back of the wooden spoon smash most of potatoes up against the walls of the pot (be very careful). Stir and serve it with some chives.

Serves 4-6

*So nice to have a bowl of hot soup on a rainy day...there are just few of those in Oregon :0)