Tag: guava

Sous-Vide Chile Verde Halibut with Guava Glaze

halibut 
Sous-vide cooking is a method that’s been around since the 70’s, but has just recently gained popularity in the mainstream.  In practical terms, it means putting your protein in a plastic bag and cooking it in warm water for longer than normal.  The benefit to sous-vide, particularly in this recipe, is that it keeps the structure of your proteins intact – our fish won’t toughen up or fall apart during cooking. 

I’m using a chile verde salt from SaltWorks, a gourmet salt company based in Woodinville, Washington.  I’ve recently been in a major salt bender and SaltWorks and Secret Stash Sea Salts have been my pushers.  You’ll see more on that next week.  Flavored salts like these are an excellent way to add flavor without adding additional work. 

Makes: sous-per duper dinner for two
Total kitchen time: 30 minutes

Shopping list:

  • 3/4 – 1lb halibut fillet, skin removed
  • 1 tsp. chile verde salt
  • 1/2 tsp. freshly ground white pepper
  • 1 tsp. olive oil
  • 2 sprigs rosemary
  • 1 1-gallon zip-top plastic bag
  • 1/2 can Kerns Guava Nectar

  1. Pat the halibut fillet dry and coat all sides with the chile verde salt, white pepper and olive oil. 
  2. Place the fillet in a zip top bag and place a sprig of rosemary (if using) on the top and bottom of the fillet.  If you’re lucky enough to own a vacu-seal machine, use it to suck the air out of the bag.  For the rest of us (and our pseudo-sous-vide) just try to get as much air as possible out of the bag.
  3. Fill a large stockpot with warm water over medium-low heat.  You’ll want to bring the water to 132°F, but not much hotter.  If you paid attention in chemistry class, you’ll know that the water won’t be close to boiling at this temperature. 
  4. Submerge the bottom of the bag in the water, leaving the top above the water line so as not to introduce any accidental leakage.  Cook until the halibut feels slightly firm, about 6-8 minutes.  You can test the doneness by gently flexing the fillet in the bag.  If it flakes easily, it’s done. 
  5. Meanwhile, heat the 1/2 can of guava nectar in a small saucepan over high heat.  Boil to reduce the liquid to about 2 tablespoons. 
  6. Remove the fillet from the bag and divide into two servings, discarding the rosemary.  Pour the reduced guava glaze over each fillet and serve.

This turned out to be a super easy and excellent dinner.  The saltiness and slight kick of the chile verde was an excellent compliment to the sweetness of the guava.  My original intent was to bruleé the guava glaze for a crispy exterior, but alas my torch was nowhere to be found.  If you’re feeling adventurous, won’t you light this dish on fire and tell me how it turns out?

Update: Jean-François at SousVideCooking.org has an excellent table of cooking times and temperatures for fish, along with other great sous-vide tips.  I’ve adjusted this recipe accordingly, since I didn’t have my stopwatch out the first time through.  Thanks, Jean-François!

Spicy Shrimp Salad with Guava-Tangerine Dressing

shrimp salad
It has come to my attention that, since I started food blogging, I have gained ten pounds.  Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week.  This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.

Makes: 2 sensible salads
Total kitchen time: 30 minutes

Shopping List:

  • 1 head Boston Bibb or Butter lettuce, washed and coarsely chopped
  • 1 dz. medium uncooked shrimp, peeled, deveined, tails removed
  • 1 clove garlic, finely diced
  • 1/2 tsp. red chili oil (or more, if you like it extra hot)
  • 1 tsp. + 1 tsp. olive oil
  • 3 tangerines
  • 1/4 cup guava nectar
  • 1/2 tsp. sesame seeds
  • 1 ripe avocado, sliced
  • 2 tbsp. slivered almonds
  • sea salt and freshly ground black pepper
  1. Rinse and thoroughly dry the shrimp.  In a medium bowl, mix together the shrimp, garlic, red chili oil and 1 tbsp. of olive oil, plus a generous pinch of salt and pepper.  Set aside.
  2. Suprême the tangerines.  Suprêming, in this case, means removing the meat of the tangerine from any pith, rind or connecting membranes.  All of that stuff is stringy and bitter we’re only after the best parts.  To suprême a tangerine, use a pairing knife to cut off the rind.  Don’t peel it off like you were going to eat the tangerine as a snack, actually carve it off with the knife.  You’ll end up taking off a little meat with the rind – this is fine.  Once the rind is totally removed you’ll clearly be able to see each section of fruit divided by a membrane.  Slice into the fruit on either side of each membrane to remove just the good parts.  Discard the rest.
  3. In a small saucepan, combine about 1/3 of the tangerine slices with the guava nectar on medium heat.  Cook just until it begins to reduce, about 10 minutes. 
  4. Meanwhile, heat the remaining olive oil in a large skillet over high heat.  Once the skillet is hot, add the shrimp and sear on both sides, about 1 minute per side.
  5. Plate up your salads with the shrimp, avocado, remaining tangerines, slivered almonds and sesame seeds.  Dress with the tangerine-guava dressing and salt and pepper the whole thing to taste.

If you aren’t in a shrimp mood, you can substitute in just about anything you’d like: seared tuna, grilled chicken, tofu, swordfish… you name it.  Open up a nice, fruity white wine and enjoy your evening of healthy living at its best!