Halibut with Cocoa

Parish and I enjoyed a wonderful cooking show on PBS.  Between show choir sets we purchased some of the ingredients and made a wonderful Scandinavian dish.

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Victoria, Sam, and Valentina cheering on Vivian!

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Rhapsody!

Looking up the recipe was easy!

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http://www.newscancook.com/recipes-by-chef/halibut-with-cocoa/

Link to website with recipe above!

INGREDIENTS

Four 1/3 pound (150 g) halibut filets
1 lb. (450 g) carrots, peeled and boiled
1 ½ lb. (700 g) potatoes, peeled and boiled
½ cup (1 dl) milk
1 small red cabbage (about 1 pound or 450 g), finely cut
2 tbs. cocoa butter
4 tbs. cocoa beans, crushed, or 1-2 tbs. unsweetened cocoa powder
1 orange
3 tbs. butter
1 tbs. apple cider vinegar
½ tsp. sugar
Salt
Pepper

We had to search for Raw Cacao Butter, but we found it at The Good Foods Grocery Store! I wish I could put smells on this post.  OH MY GOODNESS!  It tastes and smells Divine!

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In our show about chocolate, we traveled to St. Lucia in the Caribbean to pick up fresh cocoa beans and to find inspiration for this dish.

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We could not find the cocoa bean, so bought this instead.

 

Fish and cocoa are an unusual combination, but it works out better than you would think – the cocoa is used as a spice, with no sweetness involved.

Serves 4

PREPARATION:

  • 1Mash the boiled potatoes. Boil the milk and 2 tablespoons of butter and fold in the mashed potatoes. Add salt and pepper to taste.

Our twist: I used my Ninja to mash/blend the potatoes.  I also added some left over rosemary butter that my husband previously made for a loaf of Artisan bread we purchased.

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  • 2Place the boiled carrots into a beaker with 1 tablespoon of butter and blend together using a hand blender until you obtain an even mixture. Add salt and pepper to taste.

Our twist:  We did not have whole carrots so I used the bag of small bite size carrots. They worked great!  I also used my Ninja on pulse so I could keep the firm texture.

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  • 3Salt the halibut filets well. Season the filets with the cocoa beans and pepper. Fry the filets in the cocoa butter for 3 minutes in a frying pan over a high heat with the skin side facing down. Then fry the filets on the other side for 2 minutes. The filets will be ready when their core reaches a temperature of around 118 Fahrenheit (48 Celsius) for perfectly cooked but still quite rare.

Our twist:  We went to the Fresh Market, and they had run out of Halibut.  We laughed. I think it’s because everyone saw this special on PBS the night before! 🙂  So I asked him what fish would be “similar” in texture and cooking as Halibut, and he offered Sea Bass.  So we cooked this recipe with Sea Bass.

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Our twist:  We used a cast iron pan!

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  • 4Prepare a simple cabbage salad: fry the red cabbage pieces in the fish juice along with the vinegar, sugar and the juice of half an orange. Add salt and pepper to taste.
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God made such beautiful foods! That cabbage is so rich in purple , and the design a miracle!

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Our twist:  I used my Ninja to “cut” the cabbage.  I am loving my Ninja!  We also did not have an orange, so used orange juice.  You’ll notice in the video below that we caused a lot of heat and great aroma smoke in the kitchen.  Our smoke alarm went off! We were reminded that on the show the chef was cooking outside in Norway!

ENJOY!

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Someone got her own pound of crab legs!  A special treat!

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Just some dinner time humor!

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