Pan Seared Halibut with Crispy Skin

Another incredible dinner! I made Pan Seared Halibut w/ Crispy Skin, Flash fried Calamari and Cannellini Bean Salsa. The Halibut and Squid are of course from my spot Carolina Fish Market. Here is my how-to:

Pat the fish to dry and season with salt & pepper. To make the skin crispy, mix rice flour and cornstarch then lightly dust the skin side of the halibut in the flour mixture. In a pan with a little olive oil, sear the halibut skin side down till crisp, then turn to finish.

The Squid I cut into Calamari rings and marinate in lemon juice for about 30 minutes. Then using a mixture of rice flour and all purpose flour I add cayenne, paprika, salt and pepper. Separate flour mixture into two bowls. The calamari gets tossed around in the first bowl of the flour mixture, then placed into heavy cream. Then the calamari goes into the second bowl of flour mixture. Heat canola oil, then flash fry the calamari until golden. It comes out so tender with an unbelievable crispy crunch.

Last I make my Cannellini Bean Salsa which is a great summer salad, and easy to prepare. For this salad you will need cooked cannellini beans (fresh or canned), diced Roma tomatoes, minced garlic, fresh corn off the cob, fresh basil, olive oil, and salt & pepper. Combine everything and serve.

I made sauteed spinach to nestle my Carolina Fish Market Halibut on and garnished the dish with Calamata olives.

Dinner is done! Thanks as always to Carolina Fish Market, the best fish and seafood market in Charlotte.

Fresh Scottish Salmon Papillote

Back at my favorite local places in Charlotte to get the freshest seafood, The Carolina Fish Market. Tonight’s dinner was done quick and easy and everything was from The Carolina Fish Market. This is Fresh Scottish Salmon in Papillote (parchment).

On a sheet of parchment paper place salmon seasoned with salt and pepper, olive oil, fresh herbs, lemon, and fresh asparagus. Fold parchment closed and bake in the oven for about 12 minutes. The Salmon and veggies will steam perfectly. For a bit of crunch I made my Rice Cakes to accompany the Salmon. 

For the Rice Cakes I was inspired by Futo Buto a Charlotte Ramen House. They have amazing food! For my version I take cooked rice and make into patties with a circle shape mold. I dust each with flour then dip into beaten egg, then back into Panko bread crumbs. Place them into the freezer for about 10 minutes to set. Then pan fry in canola oil until golden.  Dinner is served! This entire meal was easy to grab on the way home. Easy to prepare and under $10 a person. Thank you to The Carolina Fish Market!