Tarragon - tomato sauce (for Halibut)

1 small tomato, peeled and finely chopped (I use the peel)
1 T. chopped, fresh tarragon or 1 tsp. dried tarragon
½ cup chopped, natural almonds, toasted
½ cup mayonnaise
4 halibut fillets, 6 or 8 oz. each

Combine tomato and tarragon.  Fold into almonds and mayonnaise.  Salt and pepper to taste.  Top each halibut fillet evenly with the sauce.  Bake at 500 degrees until the halibut is firm (about 8 to 10 minutes.  4 servings


Lamb or Poultry Relish

1 cup of Cilantro

1/2 Cup of mint leaves

2 cloves of garlic

Juice of 1 lemon

a minced hot chili

a handful of peanuts

Put in food processor.  Add bits of olive oil duirng processing.

Herbed Risotto

• 3 tablespoons canola oil
• 3 tablespoons butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh mint, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh rosemary, divided
• 2 teaspoons grated lemon zest, divided
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese

Directions

1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.



Fennel & Cucumber Salsa

1 English cucumber, diced

1 large fennel bulb, diced

1 avocado - peeled, pitted, and diced

1/2 red onion, chopped

1/2 cup pickled banana peppers, diced

1 bunch cilantro, chopped

2 tablespoons honey

3 tablespoons fresh lemon juice

salt and pepper to taste

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Cilantro Pesto

Excellent pasta sauce or combine with butter and serve with green beans, cummer squash, zucchini or corn on the cob.  Make dips, salad dressings or sauces for seafood.

1 1/2 cups fresh cilantro  leaves

            ofr 1 cup of cilantro and 1/2 cup of parsley

1 large garlic clove

1/4 cup grated Parmesan cheese

3 TBS pine nuts

1 tsp grated lime peel

5 TBS olive oil

Salt and freshly ground pepper to taste

Mix ingredients in blender or food processor to desired consistency.  Yield ~ 2/3 cup