Thursday, May 28, 2009

Baked Halibut with Fresh Mango Salsa/Moroccan Spiced Quinoa Stuffed Bell Pepper/Summer Squash Delight

It's been over a week since my last post and I must say that I'm glad that I have a camera because Zeus only knows how forgetful I am. Last week I had mentioned that I would experiment with Quinoa (which I did) and I'm happy to report that it was a success. Wednesday's dinner consisted of Baked Halibut with Fresh Mango Salsa, Moroccan Spiced Quinoa Stuffed in a Red Bell Pepper with Aged Manchego Cheese and a Vegetable Medley with Fresh Corn and Summer Squash.

Before I spill the beans I have to stress the importance of fresh ingredients. I, for one, am a huge fan of farmer's markets and of course, Ranch 99 (the grocery mecca for Asian folks). Ranch 99 has fresh seafood from fish to crustaceans. Although for you squirmish friends this may not be so appealing as live fish are clobbered, gutted and fried (with their heads still attached) for your eating pleasure. Carrying on...they sell exotic fruits that I used to devour so frequently when I was a wee roly poly, like the Manila Mangos and proportionally unfathomable papayas.

*Quick Note: On a trip to Morocco I picked up their infamous Ras al-Hanut (a Moroccan spice blend). Inquiring about the availability of this pungent spice, my lovely Egyptian-Arabic girlfriend, Peri, had advised that it surely can be bought here in the states, but in specialty Middle Eastern markets. If for some reason you can't get your hands on this blend, here are the primary ingredients (I am not certain of the exact amount incorporated into the mix): cinnamon, tumeric, freshly ground pepper, freshly ground nutmeg, freshly ground cardamom seed and freshly ground clove.

Baked Halibut with Fresh Mango Salsa


Salt & Pepper

2 Manila Mangos
1 tbs Cilantro
1 small Red Onion
dash of Paprika
dash of Salt
dash of Cayenne
1 lemon


1. Lightly layer salt and pepper on both sides of halibut
2. Bake at 400 degrees F for 45 mins or until cooked thoroughly

1. dice mangos, dice red onion and chop cilantro and add to bowl
2. add paprika, salt and cayenne
3. squeeze 1/2 to 1 lemon for taste

Moroccan Spiced Quinoa Stuffed Bell Pepper


10 Fresh Shrimp
1 Red Bell Pepper
1 Onion
1 Scallion
5 Cloves of Garlic
2 Tbs of Cilantro
2 Stalks of Celery
2 Tbs of Ras al-Hanut
1-2 Cup of Chicken Broth
Salt and Pepper to Taste
Manchego Cheese Pieces

3 Red Bell Peppers (hollowed out)

1. cut and hollow out red bell pepper and place on baking sheet
2. cook 2-3 cups of quinoa in rice cooker or pan
2. in pan add evoo, minced fresh garlic, minced scallion, and minced onion - cook until translucent
3. add red bell pepper and celery - cook 2-3minutes
4. add shrimp cook until orange-hue
5. add cooked quinoa and a Tbs of EVOO and stir
6. add Moroccan blend and chicken broth
7. bring to high heat - mix well - let sit on low/med heat for 5 mins
8. add stuffing into bell pepper and finish with Manchego cheese
9. place in 400 degree oven for 10-15 mins

This post is dedicated to Lady Katie. Thanks for the wonderful idea!

1 comment:

  1. it looked and smelled DELICIOUS when you brought it to work! <3