cooking together

We had our friends, Steve and Tram, over for dinner on Sunday. Well, golf and dinner for the boys and antiquing and dinner for Tram and me.  As an added bonus, Marissa arrived home at about 5:00, just in time for dinner. She had been in Tucson for UofA’s Homecoming and was able to drop in on Scottsdale for a whirlwind 22 hours.

Tram the Reporter (writing down the recipe for me), Steve the Chef, and Marissa the Photographer

This was a new sort of dinner party for us, I had a co-chef in the kitchen! Steve is a fabulous cook and he actually ended up making more dishes than I did. Plus he and Tram provided the main ingredient – halibut – that they caught themselves, in Alaska last summer. So Good! Steve and I each took half of the halibut and cooked it our own way.

To top off the perfect day, Tram brought THE MOST gorgeous and delicious angel food cake that I have ever seen or have had the pleasure of eating. She made it from a recipe recently given to her by her mother-in-law. It was divine! If she decides to share it with me (I didn’t even ask yet – I mean she just got it from her MIL!), and if she gives me permission, I will share it with you. Until then just drool over that picture above! Oh my!

Today I am sharing with you Steve’s recipe for halibut with limoncello sauce. If you were smart enough to make the homemade limoncello I taught you how to make last year, then you are ready to crank this out. If not, purchased limoncello is perfectly wonderful to use too.

Thank you, Tram and Steve! xoxo

Steve’s halibut with its luscious sauce is front and center. Clockwise around the plate, we have; cauliflower puree, pecan-crusted halibut, Brussels sprout salad, and sauteed julienned potatoes.

Steve’s Pan Grilled Halibut with Limoncello Sauce

3 tablespoons olive oil, plus additional for brushing fish
4 large garlic cloves, peeled and minced
1 medium shallot, peeled and minced
3/4 cup white wine
1  1/2 pound halibut fillet
Tram’s Mom’s Special Seasoning (see note below)
1/4 cup limoncello liqueur
3 tablespoons half-and-half or heavy cream
Freshly ground black pepper
2 tablespoons cornstarch mixed with 1  1/2 tablespoons cold water to create a slurry

Heat a medium skillet over medium-low heat and a grill pan over high heat on the stovetop. Add the olive oil to the skillet swirl to coat add the shallot and garlic, slowly sweat the shallot and garlic and then stir in the white wine. Increase the heat to medium-high and reduce the wine by about half.

Meanwhile, pat the fish dry, brush lightly with olive oil and sprinkle the halibut on both sides with Tram’s Seasoning; then place the halibut on the hot grill pan and grill fish, turning once, until just cooked through, 8 to 10 minutes total.

When the wine is reduced in the skillet add about 1 teaspoon of the limoncello and whisk vigorously. Pour in the remaining limoncello and reduce slightly, while whisking.

Stir in the half-and-half and whisk while the sauce reduces a bit more, for a minute or two. Season with pepper.

Stir the cornstarch slurry and then add it to the skillet, reduce the heat and continue to whisk constantly until the slurry is completely incorporated and the sauce has thickened. Remove from heat, taste, and adjust the seasoning, if needed.

Spoon the sauce over the grilled halibut and enjoy.

Serves 4

… One more dessert picture and the seasoning mix!

Tram’s Mom’s Special Seasoning is a wonderful mix that Tram and Steve use on just about everything as a substitute for plain old salt and pepper. It is 1/2 part Kosher salt mixed with another 1/2 of equal parts granulated garlic, granulated onion, and freshly ground black pepper. 

Make as much or as little as you would like. A small amount that would work for this recipe with plenty left for another dish or two would be 1 tablespoon Kosher salt mixed with 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1 teaspoon pepper.