Saturday, July 25, 2009

Craig's Halibut ala the "Galloping Gourmet"

Submitted by Linda (at Michelle's house)
So I sneaked away from C-Mont to La Quinta for another stamping marathon with Michelle. Since we are both trying to stay committed to Weight Watchers (or 'dub dub', as Michelle likes to say), I asked her to make sure that we cooked and ate healthy while I was here.

Over a year ago, my DH (dear husband) went on an Alaskan fishing trip, and I still have a freezer full of fish! Not being a big fish fan, I haven't excelled at cooking it this past year.
Don't tell Craig, but I grabbed a package of it from the freezer to bring to Michelle's - I knew that she would have a tasty and healthy plan for it.

This afternoon, she pulled out various cookbooks from her favorite chefs: Mario Batali, Ina Garten, Nigela Lawson, and then pulled out a Graham Kerr Book. Known as the "galloping gourmet", I remember him giving a talk at my church in Oregon when I was a kid. Interestingly enough, Michelle's mom recently heard him give a talk on her travels and bought her a cookbook. The recipe we chose was Grilled Halibut with Mango Chutney.

Now I don't usually have mangoes on hand, and neither did Michelle. But enter her DH Dave, who happens to work at Bristol Farms in Palm Desert. She called him up, and he brought home a perfectly ripe mango. Here is the chopped mango, with scallions, and a chunk of ginger waiting to be grated:

Here is the finished chutney. The recipe called for cayenne pepper, so it has a bit of a kick:
The recipe called for the fish and chutney to be served over a bed of arugula, but chef Michelle opted to saute spinach with a bit of shallot and butter instead.
Here is our beautiful plate: we added angel hair pasta with olive oil and parmesan, and my contribution was the cucumber salad, which is simply cucumbers, sweet onion, rice vinegar, a bit a sugar and a sprinkle of dill. I must say the entire meal was really flavorful!
Here's the recipe, for anyone else who may have a freezer full of fish:
Halibut with Mango Chutney
Mango Chutney Ingredients:
1 (1 C.) fresh mango
2 (1/2 C.) green onions
1 T. peeled, grated fresh gingerroot
1/2 C. fruity white wine (Michelle used Pinot Grigo because that is what she had on hand.)
1/4 t. cayenne pepper (This made our dish pretty hot- we would suggest you use 1/8 t.)

Before you cook:
Peel the mango, then pit and finely dice. Chop the white part of the green onion finely. Grate the gingerroot. Measure the remaining ingredients.

Cooking method:
Combine the mango, onion, ginger, wine, and cayenne in small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from heat and set aside until ready to serve. You can make this ahead if you like.

(We grilled the fish with olive oil, salt and pepper, for about 20 minutes. Michelle sauteed shallots and spinach in butter until it was wilted, about 2 -3 minutes. Then we served the chutney over the fish, over the spinach).

No comments: