Hemp Seed Dusted Alaskan Halibut

Serves 4

Good fish paired with great seasoning and a nice crust is divine. This easy recipe for hemp crusted fish is a unique way of incorporating the nutty wholesome flavor of hemp with what may seem as an unusually matched ingredient at first. The first bite will have you thinking otherwise.

Halibut
4 – 6 ounce Halibut Fillets
½ – Cup Toasted Hemp Seeds
1 – Egg, Beaten
¼ – Cup Canola
Salt and White Pepper, To Taste

Quinoa Vegetable Quenelle
1½ – Cups Cooked Quinoa
¼ – Cup Carrot, Diced
¼ – Cup Celery, Diced
1 – Small Shallot, Diced
¼ – Cup Cucumber, Diced
½ – Pint Grape Tomatoes Cut in Half
1 – Lemon for Squeezing
1 – Tablespoon White Wine Vinegar
Salt and Pepper To Taste

Roasted Red Pepper Coulis
1 – Red Pepper, Roasted, Peeled and Diced
2 – Cloves Garlic, Roasted in Olive Oil
Salt and Pepper To Taste

Halibut
Season the Halibut with salt and pepper; place the top half into the egg wash and then the toasted hemp seeds. In a heated skillet add the oil and sear the hemp side of the halibut until golden brown. Place on a sheet pan coated with non-stick spray. Cook in a 350 degree oven for 12 – 15 minutes, depends upon thickness of the fish. Serve the fish with the Quinoa and the Roasted Red Pepper Coulis.

Quinoa
Place all of the ingredients into a bowl. Squeeze the lemon into the quinoa, add the vinegar and season with salt and pepper, toss well. Set aside for 15 minutes to allow flavors to be incorporated.

Roasted Red Pepper Coulis
Place all the ingredients, including the oil from the garlic, into a blender. Puree until smooth, season to taste. You can add a little mayonnaise or sour cream to thicken the coulis, if needed.

Chilled Summer Gazpacho

Serves 4-6

Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighboring Portugal, particularly during the hot summers, as it is refreshing and cool.

6 – Plum Tomatoes, Seeded, Diced
1 – Small Red Onion, Diced
2 – English Cucumbers, Peeled, Seeded, Diced
1 – Red Bell Pepper, Seeded, Diced
1 – Green Pepper, Seeded, Diced
1 – Jalapeño, Seeded, Diced (seeds may be left in to make the soup spicy)
3 – Cups Sacramento (or other brand) Tomato Juice
2 – Tablespoons Fresh Cilantro (may substitute parsley or other herbs)
Juice from 2 Limes
* Salt and Cayenne to Taste-add after the soup has been blended

1. With a stick blender or in a Robot Coupe, blend all of the ingredients together, carefully doing so as to not puree the soup.
* The Gazpacho should be a little chunky.

2. Let sit for at least 3 hours so that all of the flavors come together.

3. Serve in a chilled bowl and garnish with croutons or jumbo lump crab meat or avocado, maybe all three for a small healthy meal.