No. 580Recipe Card Posted on Leave a comment

Seared Halibut & Lemon Caper Sauce

Seared Halibut & Lemon Caper Sauce | Bijouxs Little Jewels

Living along the Southern California coast in my early days meant mountains of fresh fish available almost everywhere. Turns out I was a foodie even at 5 years old. I always ordered fresh pan seared halibut with lemon & butter at a local restaurant–Seared Halibut & Lemon Caper Sauce is another Bijouxs Little Jewel from the Collection.

5 YEAR OLD FOODIE

I began my love of food and my selective taste palate early on, I knew what I liked. Vegetables, salads and fresh fish were among my favs. I sensed a bit of agitation from my family for my very particular tastes, only food prepared a certain way. There are a few things I did not eat then and still avoid to this day, such as mayonnaise or ANY creamy salad dressings. I loved my Italian simple school lunch of dry salami on sourdough bread with a little oil and vinegar. Yes, my tastes have remained the same. Who knows that picky child may be a budding foodie!

FRIDAY NIGHT FISH

My family did engage in the ‘fish on Friday’ routine and we were lucky enough to have a great casual fish restaurant nearby. Long ago fish was not the pricy splurge it is now, we were working class folks, but still able to enjoy a night out for fresh fish. The restaurant served thick pieces of fresh halibut pan seared served with fresh lemons, this was my favorite. I rarely ordered anything different, I knew what I liked and still do.

Sharing another Little Jewel from the Kitchen – Seared Halibut & Lemon Caper Sauce. Join the Recipe Club Membership to access all 580 recipes anytime.

 

No. 572Recipe Card Posted on Leave a comment

Slow-Roasted Salmon with Capers, Dill and Lemon

Slow-Roasted Salmon with Capers, Dill and Lemon | Bijouxs Little Jewels

Slow-Roasted Salmon with Capers, Dill and Lemon is a beautiful, simple weeknight dinner. Recipe No. 572 from the Membership Collection.

SIMPLE SALMON

Slow roasting is a simple method to produce a tender salmon you will repeat often. Simplicity is one of the watch words here in the Bijouxs Kitchen. I know life can be extremely busy, so many things pulling your attention. This salmon is a no-stress cook, giving you time for a glass of wine and check the mail.

SLOW ROASTING

If you have not slow roasted any fish, this method is great for keeping the salmon tender without drying it out, which many times happens when you roast salmon. This method came to my attention when taking a cooking class eons ago taught by Chef Paula Wolfort. Her books are classic, I enjoy her Slow Mediterranean Kitchen cookbook. Full of Little Jewels.
I also have a Slow Roasted Salmon with Salsa Verde recipe on my website.

BEAUTIFULLY SIMPLE FOOD

Your Collection Membership gives you full access to all 572 Recipes. A perfectly portable cookbook, no lugging a big book around, all the recipes are easily accessible via your phone. Handy when picking up ingredients at the market. Enjoy this Collection, created for the home cook in mind.

 

No. 383Recipe Card Posted on Leave a comment

California Fish Tacos

California Fish Tacos

Tacos, I must admit they are pretty much a staple in my diet. My favorite are these simple fish tacos, made with fresh fish right off the coast of my home. A easy prep and delish any night of the week, for more than just Tuesdays. Enjoy this recipe preview from forthcoming cookbook The Beach House. Continue reading California Fish Tacos

No. 366Recipe Card Posted on Leave a comment

Pan Seared Scallops with Coconut Curry

Pan Seared Scallops with Coconut Curry | Bijouxs Little Jewels

At the beach, fresh scallops are the best and sweetest to be found. This easy recipe is great for the rental beach house. Pan Seared Scallops with Coconut Curry is a one-skillet dish that goes together quickly. Sweet scallops are served with a mild coconut curry sauce and fresh herbs. Steamed basmati rice goes nicely to soak up the extra curry sauce. Everything can come from the supermarket, savor The Beach House days. Continue reading Pan Seared Scallops with Coconut Curry