It’s halibut season again, so we had fresh Alaskan halibut for dinner. I’m always looking for new ways with fish, and I’m trying to cook very healthy during the week since I tend to cook less healthy on the weekends.
– The halibut was excellent and very easy. I would normally just use full fat mayo even though the recipe calls for fat free mayo (for the aioli), since I generally don’t think the quality of reduced fat/low calorie ingredients is very good. I decided to try Spectrum Naturals Light Canola Mayonnaise (from Whole Foods). It’s really nice, and has no saturated fat. It’s a bit tangy and has a slight oil flavor, like homemade aioli does. It worked well in the aioli.
– Larry really liked the kale. I thought it was okay, but I’m funny about vegetables. This version is slightly sweet from the apples and cider.
- Cornflake-Crusted Halibut with Chile-Cilantro Aioli (Cooking Light, March 2004, p. 182)
- Oven Fries (Cooking Light, March 2004, p. 182)
- Braised Kale with Bacon and Cider (Cooking Light, Jan/Feb 2004, p. 130)
Sounds like a perfect way to use light mayo – combined with strong flavors of chile & cilantro. I bet it was yummy!
I think I would like the kale. I could try it on Gary, but it’d be iffy. I’ve only just recently gotten him to admit liking wilted spinach.
He might like the kale if he’s admitting he likes wilted spinach (yay!). It’s pretty mild as far as greens go.