Steamed Savory Halibut

Source:  Good Housekeeping Magazine

4 6 oz halibut or cod fillets
pinch of cayenne
pinch of salt
1 lb plum tomatoes chopped
1/2 c green olives thinly sliced
1 T Champagne vinegar
1 T fresh lemon juice
2 T olive oil
1 small shallot chopped
1.5 c corn kernels
1 T fresh mint leaves
2 T fresh chives

Fill saucepot with water -- put seasoned (salt/cayenne) fish  fillets in steamer basket and steam for 20 minutes.  Meanwhile, combine tomatoes, olives, lemon juice, vinegar, oil and 1/4 t salt.  Set aside.  In skillet heat 1 T oil, add shallot and cook for minute.  Add corn and cook 2-3 minutes, stirring occasionally.  Transfer to bowl with tomato mixture.  Serve fish on top of tomato corn mixture.

Today is Sunday, and we had no particular plans, so it seemed like a good time to try a recipe that required a little bit of attention.  It's been a while since I've made fish, and it just sounded fabulous.

A couple of ingredient notes:  I couldn't find Champagne vinegar at my regular grocery store.  I ended up using red wine vinegar -- using the rationale that it should be an alcohol based vinegar ?  Also, the recipe says cod or halibut.  For all that's holy, don't buy halibut.  RIDICULOUSLY expensive.   Use the cod, and you'll have a much more user friendly repeatable recipe.

This is not a complicated dish to make.  Just some chopping, steaming and sauteeing.  The flavor combination is lovely.  The "salad" is fresh, acidic, briny and crunchy, which pairs very well with the mellow flavor of the fish.  I used dill instead of the mint and chives -- that's what I had at home, and after a summer of free fresh herbs (granted, from the neighbor's yard -- thanks Andy) -- I still have trouble coughing up $2-3 for a tiny package of herbs.  But the dill worked well.  Also, I think I oversteamed the fish -- it flaked apart and was a little dry.

Nevertheless if you are trying to introduce more fish into your diet -- this is excellent.  Just use cod.  Really.

Almond Crunch

Source:  Giada DeLaurentis

1/3 c slivered almonds  (toasted)

1/2 c sugar

1/4 c water

Spread almonds on cookie sheet covered with parchment paper.  In a small saucepan heat sugar and water until sugar is dissolved.  Continue cooking for 6-8 minutes, until mixture is golden brown.  Pour over almonds.  Let cool.  Break into pieces.

This is one of the simplest recipes ever.  If you are like me, and have a  variety of nuts on hand at all times -- then you can make this recipe in like 10 minutes, anytime.  It's quick, simple and delicious.  There are just a few things to pay attention to, and you can have a delectable treat.

I am having a rough week, and another rough one is coming up at work.  I really needed to find a recipe that was super simple.  I had neither the time nor the energy to do anything complicated.  At the same time, I didn't want to miss a week.  So although Giada labeled this recipe a "garnish", I thought it was worth a try.

As I mentioned -- super simple.  Do not skip the extra step of roasting the almonds.  It adds a depth of flavor that takes this candy to the next level.  The only other thing I would suggest is to be super careful with the sugar.  Keep watching it while it's cooking.  There is something magical when water and sugar all of a sudden starts to smell like caramel, and looking golden and beautiful.  However, it can go from that to burnt and bitter in a minute, so be careful.  Also, hot sugar burns like nothing else, so do be careful when pouring.

It's a glorious recipe -- see pictures below.  It's sweet and crunchy and nutty.  It looks pretty.  If you don't like hard sugar sticking in you teeth - this recipe is not for you.  Otherwise, make it and enjoy.

This is the color of the caramel when it's ready --maybe I could have let it go 30 second longer, but I wanted make sure it didn't burn.

And now you are done.

Delicious treat is ready!

Isn't it beautiful?