Murder for the Halibut

by Liz Lipperman

  Note: The peanut sauce has a bite, so use according to your taste. This is a recipe I made up after one of my favorite restaurants took it off the menu. I think mine is better than theirs!

  • • •

  JUMBLEBERRY DELIGHT

  Serves 6–8

  3 cups halved fresh strawberries

  11⁄2 cups fresh blueberries

  11⁄2 cups fresh raspberries

  2⁄3 cup sugar

  3 tablespoons quick-cooking tapioca

  1⁄2 cup all-purpose flour

  1⁄2 cup quick-cooking oats

  1⁄2 cup packed brown sugar

  1 teaspoon ground cinnamon

  1⁄3 cup melted butter

  Nonfat cooking spray

  Ice cream or whipped topping for serving (optional)

  Preheat the oven to 350°F. In a large bowl, combine the strawberries, blueberries, and raspberries. In a small bowl, combine the sugar and the tapioca and mix well. Sprinkle the sugar mixture over the berries and toss well. Let stand for 10 minutes.

  Meanwhile, in another small bowl, combine the flour, oats, brown sugar, and cinnamon, making sure to break up any lumps in the brown sugar. Stir in the melted butter to coat.

  Pour the berry mixture into a greased 11-by-7-inch baking pan and spoon the flour mixture evenly over the top.

  Bake for 45–50 minutes or until the filling is bubbly and the topping is golden brown. Serve warm with ice cream or whipped topping. Refrigerate any leftovers and microwave to reheat.

  • • •

  KING RANCH CHICKEN

  Pollo de la Hacienda del Rey

  1 can (14.5 ounces) chicken broth

  12–13 soft corn tortillas

  4 tablespoons butter

  1 cup chopped onion

  1⁄2 teaspoon minced garlic

  1 package (16 ounces) sliced mushrooms

  1 medium green pepper, chopped

  1 container (16 ounces) fat-free sour cream

  1 tablespoon flour

  1 tablespoon cornstarch

  1 can (10 ounces) diced tomatoes and green chilies

  1 package (1 ounce) dry taco seasoning

  3 cups diced, cooked chicken breast (approximately 3 large breasts)

  Nonfat cooking spray

  1 package (24 ounces) shredded Colby and Monterey Jack cheese

  Preheat the oven to 350° F. Pour the chicken broth into the bottom of a Dutch oven or other large pot and soak the tortillas in the broth for 10 minutes (do not cook). Meanwhile, in a large skillet over medium heat, melt the butter and sauté the onion, garlic, mushrooms, and green pepper. Stir in the sour cream, flour, and cornstarch, heating until smooth and bubbly. Add the tomatoes, taco seasoning, and chicken, and mix well.

  Spray a 9-by-11-inch casserole dish with nonfat cooking spray. Remove the tortillas from the broth and cut each one into 6 strips. Layer half of the tortilla strips in the bottom of the casserole. Cover with half of the chicken mixture, followed by half of the cheese. Sprinkle with salt and pepper. Repeat the process, ending with the cheese layer. Bake the casserole for 30 minutes or until cheese is bubbly.

  • • •

  SINFULLY SWEET’S BAILEYS IRISH CREAM TRUFFLES

  FOR THE TRUFFLES:

  3 cups semisweet chocolate chips

  1 cup vanilla chips

  1⁄4 cup butter

  3 cups powdered sugar

  1 cup Baileys Irish Cream

  1⁄2 cup chopped walnuts

  Nonfat cooking spray

  FOR THE TOPPING:

  1 cup semisweet chocolate chips

  1⁄2 cup vanilla chips

  2 tablespoons butter, in pieces

  4 tablespoons Baileys Irish Cream

  TO MAKE THE TRUFFLES:

  In a small pan over low heat, melt the chocolate and vanilla chips with the butter until they are soft enough to stir, being careful not to overcook. Gradually add the powdered sugar and the liquor, stirring until smooth. Stir in the nuts and mix well.

  Spray an 8-inch square pan with the nonfat cooking spray and spoon the fudge into the pan. Using a sheet of plastic wrap, gently press to smooth out the fudge.

  TO MAKE THE TOPPING:

  In a small pan over low heat, melt the chocolate and vanilla chips until smooth enough to stir. With a fork, beat in the butter and liquor until smooth. Spread the topping over the fudge with a knife. For a smoother surface, use a piece of plastic wrap on top, as above.

  Refrigerate 1–2 hours or until firm.

  GRILLED HALIBUT CARIBBEAN STYLE WITH PINEAPPLE AND MANGO SALSA Chef Maciek Kucharewic’s Personal Recipe Using the Killer Ingredient

  Serves 4

  4 halibut filets

  Salt and pepper to taste

  2 tablespoons butter, melted

  FOR THE SAUCE:

  2 tablespoons minced shallots

  1 tablespoon crushed peppercorns

  1⁄2 cup white wine

  1 tablespoon freshly squeezed lemon juice

  1 teaspoon white wine vinegar

  1 cup heavy cream

  2 tablespoons butter, cubed

  FOR THE SALSA:

  2 cups diced mango

  2 cups diced pineapple

  2 tablespoons diced red onion

  3 tablespoon diced red pepper

  1 teaspoon finely chopped mint

  2 tablespoons seasoned red wine vinegar

  1 teaspoon sugar

  FOR THE GARNISH: 1 medium tomato, finely chopped

  1⁄2 cup sweet corn

  1 teaspoon blackening spice

  1 teaspoon ground nuts

  Season the halibut filets with the salt and pepper to taste and sear in a very hot pan until golden brown. Glaze with the melted butter. Remove from heat and set aside.

  For the sauce, combine the shallots, peppercorns, white wine, lemon juice, and white wine vinegar in a skillet. Bring to a boil over medium heat, then lower the heat and continue cooking until the liquid evaporates. Add the whipping cream and simmer until the sauce has reduced by half. Slowly add in the butter, one piece at a time, swirling the pan gently until melted.

  For the salsa, combine all the ingredients in a small bowl and set aside.

  For the garnish, combine all the ingredients in a small bowl and set aside.

  For each serving, place one filet on a plate, spoon over a quarter of the sauce, and garnish with 1 tablespoon of the garnish mixture. Spoon a quarter of the salsa next to the filet right before serving.

  SINFULLY SWEET’S CRÈME DE CACAO PEANUT BUTTER FUDGE

  11⁄4 cups plus 1 tablespoon unsalted butter

  11⁄4 cups creamy peanut butter

  1⁄2 cup semisweet chocolate chips

  11⁄2 teaspoons vanilla extract

  3 cups confectioners’ sugar, sifted

  3 tablespoons crème de cacao

  In a medium saucepan on low heat, melt together 11⁄4 cups of the butter, the peanut butter, and the chocolate chips, stirring until smooth. Remove from the heat.

  Stir in the vanilla extract, confectioners’ sugar, and crème de cacao, mixing well to ensure that no lumps remain.

  Using the remaining tablespoon of butter, grease a 9-inch baking pan. Pour the fudge mixture into the prepared pan. Refrigerate for at least 1 hour, preferably overnight. Cut into squares and enjoy.

  CARNATION QUEEN’S TOMATO MOZZARELLA BRUSCHETTA Yields approximately 36 pieces

  1 can (10.5 ounces) diced fire-roasted tomatoes, drained

  1⁄2 cup fresh basil leaves, washed and spun dry

  2 tablespoons extra-virgin olive oil

  3 cloves garlic, peeled

  Kosher salt and freshly ground black pepper

  1 large loaf French bread, cut into 1-inch slices

  3⁄4 pound fresh mozzarella cheese, cut into 1⁄4-inch slices

  Preheat the oven to 375° F. In a food processor, pulse the tomatoes, basil, olive oil, and 2 cloves of the garlic until slightly chunky. Season with salt and pepper to taste.

  On a bakin
g sheet, line up the French bread slices and toast in the oven for approximately 3 minutes or until golden brown. Remove the pan from the oven and, working quickly, rub the remaining clove of garlic on the toasted side of each bread slice. Place a slice of mozzarella cheese on top of each bread slice and return the pan to the oven for about 45 seconds or until the cheese is slightly melted. Remove from the oven and spread 1 tablespoon of the tomato mixture on each slice. Serve warm.