What a couple of weeks, #amiright?
Camp Garcia has been crazy busy since my last post with MuckFest, Travel, and a few other Super Secret thingies that might find their way into a blog someday.
Buuuuuuut, things are finally getting back to normal and I’m getting back to the kitchen and back to the blog to write about recipes and other life type thingies.
So, buckle in and put your pants back on cause here comes another tasty dish from the Mess Hall Diaries.
BTW, I’m watching Storks while I write this.
Not sure why that’s important…but there it is.
K, TO THE DISH!
First, get your ingredients ready for the edamame purée. Chop up the garlic and ginger. No need to chop it too fine as you’ll be dropping those babies into a blender later.
In a hot pan put your sesame oil and a bit of olive oil and begin to saute your yellow and off-white bits.
Right about the time the garlic starts to brown add your edamame.
While you’re cooking the edamame, add salt and pepper, lime juice, and cook until the edamame starts to brown.
Turn off the stove and let cool.
Once cool, put those bad boys into a blender, add the second lime juice, the chicken broth and salt/pepper to taste. When you’re done, it’ll look like this…or better…likely better.
Put that off to the side, and get started on your fish.
With such a large and hearty piece of fish like halibut, I’d suggest marinating it overnight.
Halibut cooks a bit like a steak so I like to take it out of the fridge a bit early to help get an even cook on the stove.
Cut the halibut into pieces and place them in a hot pan. Brown the first side for about 3 minutes before flipping and putting the cover to steam the fish. Cook for another 5-8 minutes (depending on preferred #doneness). Shut it off and get to plating.
In the end, and if you make this sweet potato kale salad I made (blog post to come), you’ll end up with something like this!
You could eat this without the kale if you want, I just had it in the fridge and needed to make it before it went bad. Slap a bit of chopped Chi-lantro and a squeeze of lime juice and you’ve got a delicious, easy and healthy meal.
- 1/4 cup soy
- 1 tsp of sesame oil
- 1 tbsp Mirin
- 1 tbsp Honey
- 1 tbsp of Sambal
- 1 juice of lime
- 1lb of Halibut or other hearty fish
- 3 cloves Garlic
- 2 tbsp ginger
- 2 cups of cooked edamame
- 2 tbsp sesame oil
- 2 limes
- salt and pepper
I'm an acting/improvising optimizing son of a gun.
I've been living and working and performing in Chicago since 2005. I love to eat, travel, talk and make people laugh. So for me this blog stuff is pretty neat.
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