Archive for the Main Courses Category

Braised Fish in Tomato Fennel Broth

Braised Fish in Tomato Fennel Broth Ingredient tip: Thinly shave the leftover fennel, marinate in your favorite vinaigrette, and toss with green salads. 1 1/2 pounds skin-on halibut fillets Salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 1 medium fennel bulb, trimmed, cored, and very thinly sliced 2 cloves garlic, minced 1 cup chicken broth 1/2 cup dry white wine 1 pint cherry tomatoes 2 tablespoons minced fresh parsley 1 tablespoon minced fresh fennel fronds Cut fish into equal serving-size pieces; season with salt and pepper. Heat 2 tablespoon olive oil in a large skillet over medium-high […]


Coconut Curry Halibut and Roasted Green Beans

2/3 to 3/4 pound thin green beans, ends trimmed 1/4 cup coconut oil, divided 1/4 cup coconut milk 1 tablespoon soy sauce 1 tablespoon green curry paste 2 teaspoons grated ginger 1 teaspoon sugar 1/2 cup organic unsweetened grated coconut 4 (4- to 5-ounce) halibut fillets 3 to 4 tablespoons fresh cilantro leaves Preheat oven to 400 degrees F. Toss green beans with 1 tablespoon coconut oil; spread in a single layer in a rimmed baking sheet. Roast until just tender and lightly browned, about 15 minutes. Keep warm. Meanwhile, combine coconut milk, soy sauce, green curry paste, lime juice, […]


Grilled Shrimp with Gazpacho Sauce

3 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lime juice 1 tablespoon Mexican seasoning blend 24 to 30 jumbo shrimp, peeled and deveined, with tail on 2 cloves garlic 2 large fresh, meaty tomatoes, cubed 1/2 cup diced seeded cucumber 1/2 small red onion, coarsely chopped 2 roasted red peppers from jar, coarsley chopped 3 tablespoons chopped fresh cilantro 1/4 teaspoon salt Mix 2 tablespoons olive oil, lime juice, and Mexican seasoning blend in a bowl. Add shrimp, and toss to coat; cover and let stand while you prepare the grill for medium-hot heat. Meanwhile, with machine on, drop […]


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