6 Alaskan Women. One quintessential Alaskan cookbook
Thursday, March 8, 2012
Halibut Adriatica and Sherried Beans & Rice
My friend once remarked how glacial folds and crevasses look surprisingly like the flaky flesh of a halibut filet. Take a look the next time you're staring either in the face...
The flavors of the Adriatic shine in this fish entrée: fish topped with pasta filling. The author explains the recipe was created as an inventive use for leftover cannelloni filling. Cover fish with ricotta cheese-spinach mixture and sprinkle with bread crumbs, then bake until the fish is flaky. (The Fiddlehead recipe is actually for Salmon Adriatica, but I had white bottom-feeder in the freezer, so I used it.)
Sherried Black Beans and Rice
Spicy Cajun flavor mixed with refreshing cilantro, lime juice and a touch of miso makes these beans better than average. We soaked them in extra lime juice and piled them with extra cilantro, yogurt, and avocado. They complimented the halibut adriatica well.