Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at firstname.lastname@example.org.
After a summer full of beer, margaritas and terrible wedding food, my husband and I are going full-court press with the detox. Call it prep for the holidays or fiscal conservation (you’ve been reading the papers, right?), but eating light and in sounded as good as a banana split being served by George Clooney on Lake Como. And everyone knows that fish is good for you. Fish is kinda scary though, too. Unless I’m shopping at a fishmonger or Whole Foods, I tend to steer clear of our finned friends, because God knows how long it’s been out of water. Make the effort to find fish of the best quality possible. Once you’ve nailed that requirement, it’s a piece of cake. Fish cooks fast and it doesn’t take a whole lot to flavor it just right. Halve the recipe after the jump if you’re feeding just two, but as dinner party food goes, this one’s the bomb. Quick and easy, tangy and satisfying—and it’s good for them too.
Sweet Cilantro-Roasted Halibut with Sauteed Shiitakes and Bok Choy
1 cup cilantro sprigs
One 1-inch piece ginger, peeled and chopped
Juice of 1 lime (about ¼ cup)
2 tablespoons soy sauce
¼ cup Asian sesame oil
1 teaspoon Asian fish sauce (or 1 tablespoon soy sauce and 1 teaspoon honey)
¼ cup sliced scallions
2 pounds skinless halibut fillets
Salt and pepper
1 tablespoon vegetable oil
One 5-ounce package sliced shiitake mushrooms
1 pound baby bok choy—ends trimmed, separated into individual leaves and rinsed
Steamed white rice, for serving
1. Preheat the oven to 450°. In a food processor, combine 2/3 cup cilantro, the ginger, soy sauce, 2 tablespoons sesame oil and the fish sauce; process until combined.
2. Place the halibut in an 8-inch square baking dish and season with salt and pepper. Sprinkle the scallions on top. Pour the cilantro mixture over the fish and roast until opaque in the center, 8 to 10 minutes.
3. Meanwhile, in a large skillet, heat the remaining 2 tablespoons sesame oil and the vegetable oil over medium-high heat. Add the mushrooms and cook, stirring, until softened, about 5 minutes. Add the bok choy and cook, stirring, until the bok choy wilts, about 5 minutes more.
4. Transfer the vegetables to a large serving platter, place the fish on top and pour the extra sauce from the baking dish over the vegetables and fish. Garnish with the remaining ¼ cup cilantro. Serve with the rice.