Okay.  I just finished making and eating this and I am one HAPPY camper! I added lotus root to this recipe to make it extra special. Lotus root is found in most Asian supermarkets for reasonable prices. It is a deeply symbolic food item with a rich cultural history (check it out).

Holy basil is a variety of basil revered for it’s effect on calming the nerves and reducing irritation and inflammation throughout the body while boosting immunity and facilitating the body’s ability to adapt to stressors.  Scallops and shrimp are high in tryptophan and contain appreciable amounts of omega-3 fatty acids, making this a sure-fire mood lifting meal.

Enjoy!

Thai Sea Goddess Saute’

This recipe is adapted from a recipe I found on CHOW.com

• 1 tbsp.  peanut or coconut oil
• 1 tbsp. minced garlic or 1/4 cup garlic cloves, peeled and thinly sliced
• 1 cup lotus root, sliced thinly and quartered
• 1¼ pounds raw bay scallops
• 1 small zucchini, quartered and chopped
• 2 tablespoons Sriracha chili sauce
• 2 tablespoons cilantro leaves, sliced fine
• 2 tablespoons scallions, tops only, sliced fine
• 1/2 pound frozen cooked shrimp, thawed
• 1 tablespoon Thai fish sauce (nam pla)
• 3 tablespoons  holy basil leaves (you can use Thai basil instead)
• Holy basil florets or stem tips, for garnish

1. All advance preparation may be found in the ingredient list.
2. Add the oil to a very hot wok or skillet and swirl to coat. Add the garlic and lotus root and  sauté until garlic is light golden. Immediately add the scallops, and zucchini and stir-fry 1 minute.
3. Add the chile sauce and sauté quickly until fragrant.
4. Reduce the heat and add the cilantro, scallions, shrimp, and fish sauce. Cook for 1 minute, then remove from the heat. Just before service, add the holy basil leaves and stir to incorporate.
5. Serve over brown rice or quinoa. Even better — rice or quinoa that has been cooked in coconut milk.  Incredible!

This recipe comes from a cooking class I took with Shauna James Ahern, more commonly known as the Gluten-free Girl. With fresh halibut coming into season, this simple recipe is an utterly fantastic way to celebrate a melt-in-your mouth filet of fresh halibut.

• 12 oz. fresh halibut*
• 1/3 cup forbidden black rice, ground into flour with a Vitamix or coffee grinder
• 1 tsp. each kosher salt and black pepper
• 1 tbsp. high quality olive oil
• 1 tbsp. unsalted butter** (or coconut oil)

Preheat the oven to 450 degrees.

Comine black rice flour, salt and pepper. Place it upon a saucer and plunk the fish down into the flour mixture. Turn fish over, and coat all sides in flour. Shake off excess.

Heat an oven-proof skillet (like a cast iron skillet) until a drop of water sizzles upon the surface. Add the oil and butter to the pan. When the butter begins to foam, but hasyet to brown, add the fish. Cook for 2-3 minutes or until the rice flour begins to form a crust on the fish. Flip the fish over and slip the skillet into the oven. Cook for5 minutes or until the internal temperature reads 120 degrees on a meat thermometer.

* You may substitute black cod or true cod for the halibut if you wish. Purchase thick cuts of fish for this recipe. If the fish is cut near the tail (and therefore thinner) saute’ the fish in the pan rather than searing it in the oven.

**Butter is used to make the coating crispier.

I first enjoyed this recipe at the Winter Blues Party in Manhattan while a student at the Institute for Integrative Nutrition. As halibut comes into season here in the Pacific Northwest, I cannot help but want to transition these flavors over to the fish of my homeland. The lightness of a white fish coupled with refreshing lime illicit visions of sandy white beaches and salty ocean surf. Enjoy!

Lime Mahi Mahi

Prep Time: 5 minutes

 Cooking Time: 15 minutes

Yields: 2 servings

Ingredients: 2 6-8 ounces, mahi mahi fillets (or use halibut when in season)
Sea salt and pepper to taste
2 limes, juiced
3 tablespoon tamari soy sauce
2 inches fresh grated ginger root grated, 1 ½ teaspoons
1 tablespoon olive oil
Lemon, cut into 4 slices
Directions:

1. Rinse fish, season with sea salt and pepper, and place in a shallow baking dish.
2. Combine the lime juice, soy sauce, ginger, and olive oil in a small bowl and pour over fish.
3. Turn over the mahi mahi in the marinade and let it sit in the fridge for 10-15 minutes.
4. Preheat skillet on medium-high heat.
5. Cook fish with marinade for 6-7 minutes per side or until fish is firm and opaque.
6. Garnish with a slice of lemon.