Day 24 / Culinary Delights

Tonight we had two awesome dishes for dinner: macadamia nut crusted halibut and butternut squash bisque. Yummy! Recipes below. Sorry, no pictures, we were too busy cleaning our plates.

Macadamia Crusted Halibut The SCDer’s answer to fish and chips (minus the chips)

For 2/3 lb.  fresh halibut

1. Preheat oven to 400 degrees
2. Preheat 1/4 cup of olive oil in a skillet over medium low heat
3. Cut fish into individual portions and trim skin off. Salt and pepper all sides.
4. Dredge fish in finely ground almond flour
5. Dip floured fish in a dish with a beaten egg
6. Coat fish in roughly chopped macadamia nuts
7. Drop battered fish into the hot oil, cooking 3-4 minutes per side, until the crust browns
8. Transfer fish to a baking dish, place in oven to continue cooking another 10 minutes or so.
9. Serve with fresh lemon or top with pineapple salsa

Butternut Squash Bisque Smooth, creamy, so gourmet!

Ingredients
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
4–5 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups homemade chicken stock
1/2 tsp ground ginger
1/2 cup homemade yogurt
1/2 tsp salt
1/4 tsp white pepper

Method
Heat olive oil in a large soup pot. Add carrot and celery. Cook until vegetables have begun to soften, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper and ginger.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Puree in batches in a traditional blender; return to soup pan. Stir in rice creamer and additional salt and pepper to taste. Heat through, but don’t boil.