Alaskan Halibut in Parchment Paper

My sweetheart went to Alaska where he caught a 73 lb halibut! Needless to say he requested that I find a delicious way to prepare it, while maintaining its lovely mild flavor and flaky texture. So I decided that parchment paper baking would do the trick. The first time I served it, I blanched watermelon radish slices and baby carrots, and added a few chopped chives and shallots as well as thinly slice peeled cucumbers. I then drizzled olive oil and a splash of dry white wine on top of each filet, before twisting the ends of the paper closed. I baked the individual sized portions on a rimmed baking sheet at 350 F for 10+ minutes depending on the thickness of the filets. Be careful opening the packets to serve, as the steam can cause burns.

The second time I prepared the halibut in parchment paper, I used preserved lemons, finely minced with fresh sprig of thyme and the olive oil and white wine. Both versions were delicious and impressive to guests  too.

My fisherman, (tall at 6 ft 4in) and his big catch, the 73lb halibut. This was a BIG fish.

Spicy Hummus and watermelon radishs

Its been a long time since I posted but I'm back with another fresh appetizer, spicy hummus with a twist, namely using slices of watermelon radish instead of pita or other chips. The color pops and the crunch and slight peppery flavor of the pink flesh radish is a prefect match for the hummus. So this is gluten free and vegan friendly appetizer as well. I am currently living and gardening in the Eastern Sierra and our first efforts to grow vegetables at 7300 ft has exceed our expectations. The watermelon radishes grew so well and some so big that I was compelled to come up with another way to serve them, hence this combination.
These radishes are also lovely sliced thin then placed on buttered rustic bread open face with a little sprinkle of finishing salt.
 

Spicy Cilantro Hummus

Yields 2 cups (16 servings)

Serve with slices of watermelon radish (or pita chips)

2 cups canned garbanzo beans, drained           

1/3 cup tahini

1/3 cup lemon juice                                        

1 tsp salt

4 cloves garlic, halved 

¼ C up olive oil                                  

¾ cup chopped cilantro

2 jalapeno, seeded and minced

Directions: 

Place the beans, tahini, lemon juice, salt and garlic in a blender or food processor. Slowly add the oil through the feed tube.

Blend until smooth. 

Add more olive oil if it is too thick (slowly).

Add the cilantro and jalapenos, pulse for about 10 seconds.

Transfer mixture to a serving bowl

If you chill it,  bring it back to room temperature for full flavor.