Rock the Leftovers: Halibut Edition

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Last weekend I was in my hometown for a short visit. My parents, who regularly read this blog, made a delicious dinner on Friday night including insanely fresh halibut, roasted on the BBQ in tinfoil, and delicious homemade bread from the bakery.

After having read my Rock the Leftovers: Taco Edition post, the big joke was how I’d take remaining food from this meal (if there was any) and turn it into something. Well, the next day, I was craving brunch. So I ventured into the world of fishcakes, using the strange array of products in my mother’s fridge, and came up with a very satisfying meal: lemon-basil halibut fish cakes with makeshift Dijon tartar sauce, served with homemade brown bread toast.

Yum.

Here is what went in my fishcakes:

Cooked halibut, flaked

Finely chopped onion

Finely chopped homemade white bread (or use breadcrumbs)

Two eggs

Very finely chopped fresh garlic

Chopped fresh basil

Dash of chilli powder

Squeeze of fresh lemon

Salt & Pepper

Here is what went in my makeshift tartar sauce:

Coleslaw “dressing” (my mother’s fridge!)

Dijon

Green relish

Dash of hot sauce

Squeeze of fresh lemon

Salt & Pepper

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Odds and Ends: Spicy Chile-Lime Red Cabbage & Butternut Squash Salad

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Today I lucked out. Poking around the fridge, I noticed we only had odds and ends, none of which seemed to make any sense to me, flavour wise, to put together. After about five minutes of Googling, I found inspiration from a few different sources, and was feeling confident.

What I came up with is possibly the longest salad description out there, but here goes: spicy chile-lime red cabbage and roasted butternut squash salad with garlic scapes, cilantro, basil, and double goat’s cheese. Served warm. So good.

What I did was roast the butternut squash in small chunks (tossed in olive oil), seasoned with salt, pepper and a little chili powder. That took about 20 minutes. Using the leftover oil from roasting the squash, I then sauteed the sliced red cabbage quickly with hot red chiles and garlic scapes.

Next, I threw them together in a bowl and let them cool off a bit. Then I tossed the ingredients in freshly squeezed lime juice, salt and pepper, fresh cilantro, basil and chives – plus chunks of firm Ran-Cher Acres goat gouda. To top it off, I crumbled Ran-Cher Acres regular goat cheese. SO delicious. Glad I went out of my way to make those odds and ends work.

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Spicy chiles, creamy squash and goat’s cheese plus crunchy cabbage made this salad balanced and tasty!