Blackened Halibut

3 servings

INGREDIENTS

Halibut steaks,                                                           3 each 150g

Salt, and freshly ground pepper                                to taste

For the blackening mix

Cayenne pepper                                                         5 gr

Mustard powder                                                        5 gr

Dried oregano                                                           5 gr

Garlic powder                                                           10 gr

Onion powder                                                                       10 gr

Celery salt                                                                 5 gr

Thyme                                                                       1 pinch

White pepper                                                             5 gr

Limes, to garnish                                                       ½ each

Coriander, to garnish                                                 2 sprigs

                                  

METHOD OF PREPARATION

1. Mise en place

2.      To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.

3.      Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.

4.      Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.

5.      Serve the freshly fried halibut garnishing each portion with lime wedges and coriander sprigs.

Moqueca

4-6 servings

INGREDIENTS

White-fleshed fish, cut into chunks                          1 kg

Limes, juice only                                                       2 each

Salt                                                                            5 gr

Oil                                                                             30 ml

Onion, diced                                                              2 each

Bell peppers, diced                                                    2 each

Garlic, minced                                                           2-3 cloves

Chili peppers, minced                                                1 to 3

Tomatoes, peeled, seeded and diced                          700 gr

Coconut milk                                                              500 ml

METHOD OF PREPARATION

1.      Mise en place

2.      Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.

3.      Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chili peppers and sauté for another minute more.

4.      Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.

5.      Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.

6.      Adjust seasoning, and serve in bowls alone or over rice.

Aji de Gallina

(Peruvian spicy chicken in a creamy pepper sauce)

2-3 servings

INGREDIENTS

Chicken breast, boneless, skinless   500 kg

Water or stock   350 ml

Salt and pepper to season

Oil 20 ml

Onion, finely chopped  1 each

Jalapeno peppers, finely chopped  2 or 3 each

Garlic, minced 1 or 2 cloves

Fresh bread crumbs (see notes)  120 gr

Cream 120 ml

Walnuts, ground  55 gr

Parmesan, grated 55 gr

Salt and pepper to taste

Turmeric powder 5 gr

METHOD OF PREPARATION

1.      Mise en place

2.      Put the chicken, water or stock, salt and pepper to a saucepan and bring to a boil. Reduce heat to low and simmer until the chicken is cooked through and tender, about 30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough to handle, shred the chicken with your fingers. Set aside.

3.      Heat the oil in a large saucepan or skillet over medium flame. Add the onion and jalapeno peppers and garlic and sauté until the onions are translucent, 3 or 4 minutes.

4.      Add the shredded chicken back to the pot, along with the breadcrumbs, cream, turmeric powder and enough of the reserved stock enough to give it a nice saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.

5.      Stir in the walnuts, Parmesan cheese. Simmer for another 2 or 3 minutes, adding more of the remaining broth as needed to make a nice sauce. Adjust seasoning with salt and pepper.

6.      Serve hot over rice or boiled potatoes. For a typical garnish, top portions with sliced hard-boiled eggs and pitted black olives.

Variations

•     Add a chunk of onion, a stalk of celery, a small carrot and a bay leaf to the simmering chicken for a more flavorful stock.

Notes

•     To Make Fresh Breadcrumbs: Trim the crust from 4 or 5 slices of fresh bread, then put into a food processor and pulse to make crumbs.