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Poor Boy's Lobster

If you live on the East Coast, you better be at the supermarket every week in August and September asking for lobster specials (Hopefully inexpensive everywhere else too!). I have been hearing from some of my wine and foodie friends that lobster has been ridiculously cheap; however, I thought they would surely be gone by the time I get off work if they're priced at $5 a pound. Over this past holiday weekend, I scurried into the grocery store to hopefully get a lobster before they had gone away. With a parking lot full, a massive sign designating fresh lobster, I was sure my chances were looking even slimmer. To my surprise, when I got to the meat department I encountered a massive tank with loads of fresh lobster. At $5.99 a pound, these lobsters were cheaper than a basic ribeye steak!

Although I tend to create recipes with a massive laundry list worth of ingredients, I am actually quite the naturalist when it comes to fish this good. If cooked correctly, I enjoy this shellfish with some lemon butter and herbs. A perfect summer accompaniment would be some fresh grilled corn and grilled sliced Yukon potatoes. Believe it or not, this lobster dinner came to about $10 a person! Once again, I am reminded how amazing cooking can become when using fresh ingredients of the season. I generally go by this rule when strolling through the meat and produce sections... the larger the quantity on a product, the more in season it is - grab it! Chances are the price is now lower also because they have a greater supply. Fresher food, lower prices, win win situation. Enjoy this simple, delightful, end of summer treat listed below.

This hearty fish accompanied by butter will clearly go well with any Chardonnay. If you are willing to sacrifice a few extra bucks on something spectacular, I would especially recommend a Puligny-Montrachet from Burgundy, France. This style will be more polished than many of the over oaked Chardonnay's available in today's market. The natural link comes between the buttery sauce and richness in the wine. Fresh lobster tastes best with a match that has the same elegance. Burgundy sets the bar for the world's greatest Chardonnay and is worth every penny.

Lobster
- 1- 1 1/2lb Lobster
- Herb and Lemon Butter - listed below
-Corn on the cob
- Sliced Yukon Potatoes

Boil lobster for 7-8 minutes in water. Chop off the tails and cut down center(butterfly it). Grill parts for 7-8 minutes. Layer sliced potatoes with olive oil, salt, and pepper in a foil pocket and grill for about 15 minutes. Grill corn until kernels are bright yellow and slightly browned. Serve with butter below.

Herb and Lemon Butter
-Minced Thyme
- Minced Rosemary
-Zest and Juice of 1 Lemon
- 4 tbsp butter
Melt butter and add ingredients. Use for dipping lobster

Pizzalicious!

About a month ago, my husband Scott and I were busy with house projects and we decided to order out. Scott swore by a place he drove by on his way home named "Pizzalicious". We searched for at least thirty minutes via internet to hopefully call in an order and found nothing in our immediate area with that name. He finally decided to just go to the pizzeria. The name of the place was actually something similar to "Pizzarellos". In his head, he had transformed the name because of how delicious he thinks pizza is. Whether it be children or adults, we all find pizza night to be a big thrill. Turns out, the pizzeria gave us one large greasy pizza for twenty some dollars, very few toppings, and a massive side-ache the next day while I was running. Our solution... create our own "Pizzalicious" pizzeria at home from now on. Whether it be on the grill or in the oven, pizza is a year round favorite.

Pizza can be healthy- incorporate your favorite veggies! Believe it or not, the vegetables seen in the picture on the left were all used in the four pizzas with recipes below. Who knew pizza can be healthy too?! Pick up your local seasonal vegetables and incorporate into any pie. Corn is a Jersey favorite in September so I added that to my BBQ chicken pizza. I also tend to use pizza night as a clean-up the refrigerator event. Have vegetables left over from a meal and not sure what to do with them? Get creative and incorporate into an innovative pizza. I created a sweet potato pizza from leftovers. See recipe below.

Now that you're saving a few bucks by making at home, go for the specialty cheeses and meats. Fresh mozzarella, feta,goat, Gruyere, blue, and Gorgonzola are some of my favorites. If you are entertaining a large party, create a mix of the specialty cheeses above and shredded mozzarella from the bag (much more cost effective). Some meats to include: leftover chicken or strip steak, salami, prosciutto, and uncured bacon.

Pizza as a date night or party. Making pizza at home tends to become a progressive dinner. I love how casual and social the event is. As each pizza cooks on the grill or in the oven, we're gathered around the table sipping on wine and having a good time. Generally, the evening turns into a 2-3 hour event of cooking four different pizzas and eating one slice at a time. Don't be afraid to get everyone involved either. It will help take the stress off doing all the cooking and you'll have a great time. Help make the event easier on yourself and have ingredients organized and ready to go when guests arrive. I buy pizza dough already made at a local pizzeria or grocery store. A budget friendly and perfect Friday night!

Ready, Set, Pizza! Heat your stone on the grill or in the oven, about 400 degrees. You'll end up cooking about 20 minutes or until brown. Work the dough and lay over a floured pizza board. I glaze the outer crust with olive oil. Layer sauce of choice and favorite ingredients. I treat each pizza like a different course, pair a different wine with each. Picture of pizza on the grill, left hand side.

Featured Pizza:
Sweet Potato, Arugula, Caramelized Red Onions, Gruyere, Bacon with a Bechamel Sauce
- Bechamel sauce: Basic French white sauce - saute leeks and shallots in olive oil with salt, pepper, fresh thyme and rosemary. Add a tbsp of flour and mix. Add milk and Gruyere until thickened.
- Saute red onions and add tbsp sugar and red wine, cook bacon
- Cook sweet potato in microwave for about 2 minutes, until slightly soft. Slice thin.
-Layer Bechamel sauce, onions, arugula, sweet potato, bacon bits, and Gruyere on dough.
- Cook 20 minutes

Other Pizza Recipes I've Created:
Greek:marinara sauce, sun dried tomatoes, shallots, artichokes, mint,feta, mozzarella, olives.
Basic Italian:marinara sauce, minced garlic, fresh basil, sliced zucchini, salami, chopped tomato, fresh mozzarella
Steak and Chutney: Mango chutney, sliced strip steak, caramelized red onion, arugula, blue cheese crumbles, shredded mozzarella
BBQ Chkn:BBQ sauce, cooked chicken bites, fresh corn kernels, chopped raw red onion, chives, chopped red onion, Mexican cheese
Pesto Pizza: Pesto sauce, cooked chicken bites, saute red onion, chopped tomato, bacon, fresh mozzarella

What is your favorite pizza recipe? Comment with link below. Not a follower? Click "Follow" button in upper left hand corner.

Easy Entertaining - No Fuss Appetizers with Sparkling Wine

In the past, champagne or any sparkling wine signified a special occasion. Sales at New Years soared and then sat on shelves for the rest of the year. Nowadays, sometimes a celebration can mean getting off of work and feeling like some bubbly. Great values have penetrated the market from Spanish Cava to Italian Prosecco and the consumer no longer has to choose between expensive Champagne from France or cheap headaches in a bottle like Andre for $4.99. The Prosecco shown on the left retails between $10-$15!Ca'Furlan Prosecco for those interested.

In addition, these dry and sparkling tasty treats go great with appetizers! Often times it can be hard to pair wine with dishes that have raw or uncooked ingredients. Appetizers can easily fall into this category. Think Antipasto, bruschetta, vegetable sticks, etc. For instance, raw garlic can be extremely potent and overpower a wine; however, when cooked or roasted the caramel notes can pair beautifully with oaky wines. The acidity in tomatoes can also be too much for a wine. The Prosecco shown in the picture is a perfect way to connect the bridge between different flavors of various appetizers. The bubbly can help neutralize sharp tastes with out sacrificing overall flavor. Sparkling wine also acts as a cleanser in between various dishes. If your done with the salty bruschetta and ready to move on to the sweet apricot, walnut, and Brie appetizer, then the garlic won't hang out on your taste buds as long.

Generally, when I am putting out a spread of appetizers one of two events is happening. Either I am making a big dinner and want to keep the guests happy when they initially arrive or I am having a group meet at my house before going somewhere. Either way, I do not want a big fuss and a messy kitchen as a result. I would rather be putting my energy elsewhere whether it be cooking the large meal or getting ready to go out. Above are some simple ideas to satisfy any party. Bruschetta is one of the easiest appetizers to make. Simply chop some tomato, garlic, and basil.. throw some olive oil and salt into the bowl and serve on a toasted baguette. Done! Brie cheese is an all time favorite. This cheese can go with salty or sweet counterparts. Above I served with sliced peaches and walnuts. I have also put sundried tomatoes and pesto with it. In the upper right corner are some shortcake cookies. Grocery stores these days have a large variety of specialty cookies and many that are baked that day. In the bottom corner, I put blue cheese stuffed olives in a bowl. Any form of olive works. Not everyone likes olives but they sure do add a touch of class! I've been known to sip on a dirty martini with stuffed olives every now and then... I have to say, I feel classier than I do when I'm sipping on wine! Another appetizer idea not shown above, toothpicks with fresh mozzarella, salami, grape tomato, or olives. Cheers!

NYC Restaurant Inspired Fresh Catch Fish

When describing a dish, generally the words simple and gourmet are not used in tandem. Last night I realized that these terms can co-exist with cooking. Quick preparation, quick clean up, less than ten ingredients total! The secret... let the freshest of ingredients do the work for you. How does a fresh white fish with an herbaceous, citrus, and white wine broth sound? The recipe I created below stemmed from a few inspirations I have encountered in recent weeks. While visiting NYC the other weekend, we visited a quaint, reservation only, eclectic, and gourmet restaurant called The Little Owl. Recommended by a native New Yorker and located in the chic West Village, my husband and I ate like kings and queens for the evening. A sparkling cava rose to start, an almond based salad with tender duck strips, lamb with home-made ricotta risotto, whole white fish with lobster risotto, and a chocolate souffle to end the evening. I can see how this meal may appear to be pure gluttony; however, it was our anniversary dinner. Lets face it, we all can't afford to eat like that everyday. Similar to how I felt after eating the crab cake portabella sandwich at Corner Bistro, I came home wanting to bring one of these gourmet dishes to your table. Additionally inspired by the French cookbooks I have been reading, I decided to pursue the flavors of the white fish and put my own spin on the recipe. I started by seeking out the freshest white fish I could find. I would recommend a cod or halibut. In French cuisine, fresh ingredients by region are often incorporated into the dish. Considering basil grows like wildfire and tomatoes are the size of small pumpkins in Jersey, I decided to focus on these delicious summer treats. Cooking the fish in sealed parchment paper is a classic French technique that allows the steam to create an intense aroma and keep the fish tender. Do your best to maintain a tight seal so that no steam is released and all of the flavors can blend together. Picture above taken before cooking.Bon Apetit!

Enjoy this dish with a wine like Adelaida Chardonnay. In Wine Spectator's most recent issue, they focused on pairing wine with food. Within the article, they mentioned to look for flavor links when deciding on a wine for the meal. For instance, earthy herbs and butter are often associated with Chardonnay. It makes perfect sense that this style wine would go great with a fish that has a buttery component and is cooked with  fresh basil. Try to look for one or more links. As a result, these flavors will be heightened while eating and drinking.

Fresh White Cod Wrapped in Parchment with Vegetables and Broth
- Fillet of fresh white fish like cod or halibut
- Parchment paper
- Good quality olive oil
- Sliced Yukon gold potato 1/8" thick, microwave until softened first
- Fresh basil leaves
- Sliced tomato on the vine
- Sliced fresh garlic
- Lemon slices
- s&p
- dry white wine

Lay a large piece of parchment on the counter. Layer potato, basil, tomato, garlic, fish, salt & pepper, olive oil, lemons, and 1/4 cup white wine in that order. Wrap fish in parchment with little or no air pockets. Cook in oven at 400 degrees for about 15 minutes. Important to pre-cook potatoes.Serve with Chardonnay.

Pesto Mania

I fell in love with pesto while living in Italy and travelling up and down the coast. Pesto with seafood, pasta, pizza, you name it! Once I realized this nutty and herbaceous sauce was actually quite simple to make, I began experimenting. Traditionally, pesto is made in a food processor from basil, garlic, olive oil, pine nuts and Parmesan. Italian style dishes initially come to mind; however, when substituting basil for cilantro I found that this sauce is easily transferable. Why not lather up a quesadilla with a cilantro pesto and serve it with avocado and salsa? Tonight, I did just that. My advice to the home chef... have fun with pesto. Substitute the herb with any one or combination of the following: basil, parsley, cilantro. Don't be afraid to use walnuts instead of pine nuts. I once used shaved Manchego cheese instead of Parmesan. Bottom line... stick to the leafy type herbs that blend up well and use a sharp and salty cheese that's easy to shave. See below for instructions on how to make pesto. Also, I included two recipes using my cilantro pesto. You'll want to use this sauce while its tasty and fresh.

Cilantro Pesto
- bundle of cilantro, about 2 cups
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup Parmesan
- 1/2 tbsp honey
- olive oil

In a food processor, pulse the garlic and nuts first. Add cilantro and honey and turn on. While blending, add olive oil to desired consistency. Add Parmesan and blend.

Peppered Bacon Wrapped Scallops with Cilantro Pesto
- 1/2 lb. scallops (drain well and pat dry)
- 1/2 lb bacon
- Salt, pepper, cayenne to season scallops
- toothpicks
- Cilantro pesto to drizzle over scallops

In a medium pan over medium heat, cook bacon half way through until light brown but still pliable. Keep fair amount of bacon fat in pan and discard the rest. Increase heat to medium high. Season scallops. Take half a bacon strip and wrap around scallop, use toothpick to hold. Cook scallops on each side for a minute or two. Should still be tender when finished. Drizzle pesto over top and serve. Can be an appetizer or served for dinner. I made for dinner with vegetables and orzo with a tomato aioli.

Slow Cooked Beef Quesadillas with Caramelized Onions, Peppers, and Cilantro Pesto







- 1 lb beef short rib seasoned with salt, pepper, and chili powder
- Sliced medium red onion caramelized in red wine, sugar, butter, and thyme
- Sliced red bell pepper
- Sliced jalapeno
- Jack cheese
- Cilantro pesto
- Medium flour tortillas
- Avocado, salsa, or sour cream to garnish

In a crock pot, season beef and cook on low for about 6-8 hours with an inch of water on bottom. Shred with fork and set aside. In a medium saucepan, saute red onion over medium heat in some butter. Add tbsp sugar and thyme. After a few minutes, add 1/4 cup red wine.  Meanwhile, cook peppers over medium heat.See pictures below. Once all ingredients are ready, set up station and layer pesto, beef, onions, peppers, and cheese between two tortillas. Heat butter in large saucepan over medium heat. Cook quesadillas on each side until brown and crispy. Serve with above garnishes.

Carne Asada Seasoned with Roasted Peppers

Generally about once a week I crave Mexican food. Having grown up in Southern California I experienced the flavors of this culture at their finest. Since moving away, I've realized what an influence the West Coast has had on my taste buds. I can eat a whole jalapeno and enjoy it. Ok Ok, maybe its been grilled, wrapped in bacon, and my nose runs profusely for an hour after. I find it hilarious that my friends on the East Coast think I'm strange to put avocado on everything. Some other states don't understand the idea of a burrito either. When living in Texas, tacos and quesadillas existed but the burrito was a completely foreign object. I burrito anything(yes I just used that as a verb ha!) from eggs at breakfast, turkey at lunch, and in the case of today's recipe carne asada at dinner. Apparently I'm not just the girl that says "Gnarly", "Dude", and "Awesome" on occasion... I have California taste buds and am proud to represent them. See my recipe below inspired by the Spanish style cuisine of Bobby Flay.

Although I am proudly boasting about my California roots in this post, I have to admit that I need to steer in a different direction for a wine. Unfortunately, Mexico is not known for their wine. The Spanish speaking countries of Chile, Argentina, and Spain are though! Carmenere from Chile is a delicious varietal to pair with the burritos below. Rich blackberry, slight woody character, and touch of spice stand up to the steak in an amazing way. I recommend Palin Carmenere from the Colchagua Valley. Completely organic and affordable too!

Carnes Asada Marinade
- 1 red and yellow pepper
- 2 jalapenos
- 2 cloves garlic
- 1/4 cup olive oil
- 3 tbsp sherry vinegar
- 4 sprigs of fresh oregano
- salt and pepper

For Burritos
- Carne asada and peppers above
- Avocado
- Burrito shells
- Sour Cream
- Salsa

Roast the peppers and garlic at 400 degrees for about 20 minutes. Enclose in ziploc bag until peppers wilt. Coarsely chop peppers and garlic. In a bag, combine all ingredients above and refrigerate for 24-48 hours. Grill over medium high heat for about 4 minutes on each side. Grill peppers in separate pan. Serve with fajita style burrito shells, diced avocado, sour cream, salsa of choice, rice, and beans.

Do You Eat to Live or Live to Eat?

 Those that read my blog may wonder why I write about every concoction I think is worth noting. Today I was reminded of where my passion and inspiration stems from. The Travel Channel just aired Anthony Bordain's visit to Rome. For those that don't really know me... Bobby Flay, Giada de Laurentiis, Anthony Bordain, and Ruth Reichl are like Brad Pitt and Jennifer Aniston in my life. In other words, they are my Hollywood and can be found on Food Network, Travel Channel, and chief editors of food magazines. Anthony Bordain was previously a chef in NYC, wrote the famous book Kitchen Confidentials, and now travels the world eating, drinking, and telling the world about it on his show No Reservations.

Why did his Rome episode remind me of my passion for food? Four years ago, I studied abroad in Italy. Not only did the video shots of the Colosseum and Trevi Fountain bring back nostalgia, but the food made me hungry to watch more. One of the opening shots shows him eating at a trattoria style restaurant. I actually studied the different types of restaurants while I was there. A trattoria is a family owned and family style restaurant. The tables are close together in a very intimate environment and feels almost as if you are eating with every other person there. This reminds me... food brings social gatherings. Wine completes the meal and bonds people. In another scene, a native Italian takes him to a restaurant where seasonal ingredients are served. Every new month brings an entirely new menu. I love the idea of cooking with what is available. My grandma, maybe one of the most inspirational people in my life, lived through the Great Depression and fed eight children on a nurse's salary. She could make something out of an entirely empty cupboard. I feel that creativity can truly shine when given specific and limited ingredients. On the show, The Next Food Network Star, I am always amazed when the contestants are given 5-10 ingredients, have never cooked with half of them, and manage to make a delicious masterpiece. In his last scene, he cooks out with local Italians at the beach. The fish they are barbecuing is so fresh that it still has rigor mortus and is hard as a rock. The scene depicts them sipping on wine and tossing whatever ingredients they can dream of into the mix. I'd like to admit something... I never measure. Everything listed in my blog is an estimate. I am the queen of experimentation. I taste before I eat. I imagine flavors blending and then toss together in a dish. For me, cooking is a way to gather a crowd, be more creative, and express myself.

After feeling inspired to cook with whatever I had on hand, I made this tasty appetizer with a wine I sampled through out the day on customers. This simple tasty treat became the focal point of an after work conversation, the center of a good laugh, and a reminder of why I love my husband. Do you eat to live or live to eat?

A New Take on Caprese
- 2 roma tomatoes sliced into large pieces
- 2 garlic cloves sliced
- 1/4 cup goat cheese block, crumble into pieces
- 1/4 cup basil chopped
- s&p
- olive oil to coat pan and drizzle over tomatoes
- 1 tsp balsamic to finish
- pita bread toasted and sliced into quarters

In a saucepan coated in oil, saute garlic over medium high heat until bronzed. Add tomatoes and cook for just a few minutes. Meanwhile, toast the pita. Season tomatoes and garlic, add dash of balsamic, and crumble goat cheese on at last minute. Serve with pita or any other bread on hand.

Wine Pairing: Santa Barbara Zinfandel Carignane Sangiovese blend

Fun with Fish: Linguine with Clams and Cassavecchia

When I originally started posting about fish a few weeks ago, I envisioned the series to contain a few recipes. I really thought I'd be creating four different types of fillets and a sauce for each. The beauty of living on the East Coast has brought oodles(yes I just used that word) of fresh fish to local grocery stores and I have not been able to resist. In particular, shellfish has been much cheaper and readily available. Tonight, I had  planned on making a pasta dish with some frozen shrimp in a bag until I stumbled upon bin after bin of fresh clams. With bags full of clams and after a quick pit stop at the library for a french cookbook, I came home at 5 o'clock inspired and excited to cook.

One of the important tips I read about clams pertained to the cooking process. The famed chef Jacques Pepin compares clams to beef. Cook quickly over high heat for a few minutes or in a slow process like braised beef in a stew.  I found this to be very interesting. I had imagined making a broth and putting the clams in for about 20-30 minutes like I would for chicken. Apparently, if not cooked rapidly or over a few hours at a very low simmer, the clams become rubbery and tough. I have learned that cooking consists of three parts: flavor, process, and freshness of ingredients. Its truly amazing how a fresh salmon fillet with a bit of butter, parsley, lemon, and s&p can be deliciously flakey and tender if cooked at the right temperature and the right amount of time.

In addition to the tips I read about, I also took into account some personal experiences of eating shellfish at some of the best pubs in Philadelphia. A tavern called Monks has been accredited for their delicious mussels. Every time I eat there I am impressed by the spicy flavors in the broth and the fresh bread for dipping. I learned to not be deceived by a liquid broth that appears watery. One bite deep and I am pleasantly surprised by flavors of garlic, herbs, butter, and wine.

Considering I created a tomato based sauce, I felt that an Italian red wine seemed like a perfect pairing. I will always recognize Chianti Classico as a nice pairing; however, I also like to recommend something a little different for those that are a bit more adventurous. Campagnia in southern Italy has recently grown in popularity due to an increase in the quality of wines. Some interesting varietals worth trying are from the grapes Aglianico, Casavecchia, and Palagrello Nero. For this particular meal listed below, I enjoyed sipping on a young Cassavecchia with no oak. A rich purple color and notes of black cherry and earth, a wine that sips in perfect harmony with each bite.

Clams in a Tomato Broth with Linguine

• 3 tbsp unsalted butter
• 2-3 small red hot chili peppers sliced(depends on spice preference)
• 2 large cloves garlic minced
• 1/2 large yellow onion
• 1 cup dry white wine like Pinot Grigio
• 3 cups choppped roma tomato
• 1 1/2 - 2 cups good culinary chicken /vegetable stock
• 1 cup fresh basil chopped
• 1 tbsp fresh rosemary minced
• 1 tbsp fresh oregano minced
• 5 sprigs fresh thyme
• About 30 small clams rinsed
• 1/2 box linguine cooked for 8-10 minutes until al dente
• Shaved Parmesan
• Favorite fresh bread from local grocery store

All herbs are optional but fresh is key! Start by chopping pepper, onions, and garlic and cooking in a deep dish pot. Saute in half of the butter over medium heat until soft. Add white wine, salt and pepper and cook down for about 5 minutes. Add tomatoes, herbs, rest of the butter, and stock and cook on medium low heat for about 20 minutes. Meanwhile, heat pot of water to boiling and cook linguine. When pasta has 5-10 minutes remaining, add closed clams to broth over medium heat and put lid on top. After about 7 minutes, lift lid and turn off heat. Combine pasta with brothy sauce and clams. Serve with grated Parmesan, fresh bread, and Cassavecchia. Enjoy!

Fun with Fish: Halibut Three Ways

For the past year I have engaged in blogging to hopefully inspire friends, family, and those willing to cook more at home. I try to make dishes that are unique and interesting while not being too complicated. I love the idea of having one part of the dish bursting with flavor and spices and having other components be more simplistic in nature. For instance, in one of my last posts, the crab cake sandwich definitely has many ingredients and is a time consuming process. As a result, I created a simple sweet potato wedge recipe as a side. I want cooking to be exciting but not too overwhelming. I want people to feel comfortable making the dishes I create and excited to experiment. I love feedback and special requests. Last week, I had the pleasure of responding to a family friend's inquiry about a recipe for grilled halibut and a wine pairing. Sometimes when I am searching through recipes for inspiration, I will pull a few and decide day of depending on the mood I am. Below is a list of three ways to cook halibut for those that are as indecisive as I am.


1. Grilled halibut and salsa. Grill the halibut seasoned with garlic salt, pepper, and lemon squeezed over medium high heat for a few minutes on each side. Cook until flakes with fork. Make a warm mango salsa to pour over top. Mango salsa: Saute chopped red onion, chopped jalapeno and minced garlic. After a few minutes add chopped roma tomato and squeeze lemon. Cook with tomato for about a minute. Add chopped mango and cilantro to salsa before serving. Sauteed asparagus and white rice are a great accompaniment.

2. Breaded halbut with roasted garlic smashed potatoes.In a food processor, add about a cup of almonds and pulse until the nuts are in small bits. Add about ½ cup panko bread crumbs, dried rosemary, dried thyme, salt, pepper, cayenne pepper if you like a bit of heat. Set up a station of the bread crumb/almond mixture on a plate, and beat an egg in a bowl. Dip the fillet in the egg and then the bread crumb/ almond mixture. This dish may be better in the oven at 375 for 20 minutes or until crispy and flaky. Don't forget to put some oil or butter on bottom of pan while baking. Squeeze with lemon after. Boil red potatoes until soft, add roasted garlic(roast at 400 degrees for 20 minutes and then mince), fresh minced rosemary, a tbsp butter, and some milk. Mash together and serve alongside halibut.

3. Teriyaki style halibut. In a sauce pan, cook on medium minced garlic and white onion until soft. Add 2tbsp rice wine vinegar and sauté a few more minutes. Add 1-2 cups soy sauce and brown sugar to sweeten. I simmer for a while and taste test based on the sweetness I’m in the mood for. Let cool down and then marinate halibut for 1 hour with chopped ginger. My step mom used to make this often when I was growing up. A great way to grill the halibut and keep the marinade is to lightly oil tin foil and wrap the fish. Serve with white rice.

For a wine pairing, I would go with a California Sauvignon Blanc. California recently was written up for the wonderful wines of this varietal that have been produced the last few years. Look for 08 or 09. I love the one by Santa Barbara Winery. They use a tiny bit of Riesling and a bit of oak. Perfect food wine, especially if you have a bit of spice in the dish. From New Zealand, Arona Sauvignon Blanc is another great option. This wine also has a bit of Riesling, no oak, and more of a mineral character. Enjoy!