A spicy Creole recipe and a McCall 1930s apron to cool it down.
This is a first for this blogger: Sharing a recipe. But it turned out so well, so delicious, that I musn't hoard it. So it is yours, dear readers, yours for the taking.
I adapted it from The Fannie Farmer Cookbook's Halibut Creole recipe. I didn't have all the ingredients on hand, and I wanted to make it a bit healthier as well. So here goes. Let me know if you try it.
Creole Halibut Gonzales
2 six-ounce halibut filets, washed and dried
Creole seasoning (I make my own using Emeril's recipe)
1 1/2 c. sliced pear or cherry tomatoes
2 sliced inner stalks of celery with leaves (about 15" total length)
1 large jalapeno, diced and seeded
1 small yellow onion, chopped
2 T. butter
4 T. high-quality EVOO
3 T. lime juice
1/2 to 1 T. Tabasco, depending on how spicy you like your food
Freshly ground sea salt
1. Preheat oven to 425 degrees.
2. Rub filets liberally with Creole seasoning and place in Pyrex or other baking dish, about 11 inches long.
3. Prepare veggies and pour over and around filets.
4. Sprinkle with more Creole seasoning and salt.
5. Melt butter in olive oil. Add Tabasco and lime juice and pour over fish and veggies.
6. Cook uncovered 25-35 minutes, depending on how done you like your fish.
6. Serve over basmati rice or with French bread for sopping (You don't want to miss any of the delicious sauce.)
And you may purchase this rare and so very hard to find apron at The Blue Gardenia. At a discount, mind you. How fabulous is that? Drop by our End-of-an-Era Sale and score some terrific patterns at huge discounts. The more you buy, the more you save. Yes indeedy. And prices go up in January when our new site debuts. You know, the one with all the bells and whistles.
And Thursday, you are in for a real treat: an interview with Oonaballoona! I am smitten with her. Totally. It just doesn't get any better than that, does it? Well, maybe your own Gulfstream with Stephen Colbert as your pilot, asuming that is, he's a licensed pilot!