Lemon and Herb Crusted Halibut w/ Cherry Tomato Salad

We are experiences another heat wave in NYC, and my husband and I wanted to make something light and summery. My picture definitely doesn't do this dish justice. After the first bite, we both looked at each other with huge grins on our faces. 

Lemon and Herb Crusted Halibut

Makes 4 servings

4 tsp. chopped lemon zest

4 tsp. chopped fresh dill

6 tsp. chopped fresh parsley leaves

2 tsp. cracked black pepper

4 (6-ounce) halibut fillets, skinned

1 1/2 tsp. salt

4 tsp. Dijon mustard

1 tbsp. vegetable oil

4 c. cleaned fresh arugula leaves

4 tbsp. olive oil

Cherry Tomato Salad (recipe follows)

In a shallow bowl, combine the lemon zest, dill, parsley, and black pepper. Season the fish with 1 1/4 tsp. of salt. Then lightly brush 1 side of each piece of halibut with 1 tsp. of Dijon mustard. Firmly press the mustard-coated size of each fillet into the lemon-herb mixture. In a skillet, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden (3 to 3 1/2 min). Flip and continue to cook until the fish flakes easily (3 min).

Meanwhile, in a medium bowl, toss the arugula with 2 tbsp. of olive oil and season with the remaining 1/4 tsp. salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of olive oil. Serve immediately. 


Cherry Tomato Salad

1 pint cherry tomatoes, halved lengthwise
1/4 c. diced red onion
1 tsp. lemon zest
2 tbsp. chopped parsley
2 tbsp. white wine vinegar
4 tbsp. olive oil
Salt and freshly ground black pepper

In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and pepper. Serve over halibut.


Recipe slightly modified from Emeril Lagasse.  

Southwestern Steak Salad

This is a great, healthful summer entree salad—and the dressing is pretty incredible!

Southwestern Steak Salad
Serves 4

1 lb skirt steak
Kosher salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, diced
1/2 English cucumber, peeled and diced
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
(Additional ingredients you can add: roasted corn, tortilla strips, black beans)

Dressing: 
1 to 2 canned chipotle chiles in adobo sauce, minced
3 tbsp. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil

1. Heat large skillet over medium-high heat; cut steak into 4 pieces and season liberally with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Reserve juices from steak. Let rest 5 minutes, then thinly slice against the grain.

2. Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, 1 tsp. salt, and a pinch of pepper.

3. In a small bowl, combine chiles, lime juice, honey, 1/2 tsp. salt, and a pinch of pepper. Gradually whisk in oil and the reserved juices from the steak. Pour dressing over the salad and toss. Add the steak on top and toss again.

Modified from Martha Stewart Recipes. 

Easy Strawberry Pie

Last Saturday, I couldn't pass up the freshly picked strawberries at the Union Square Famers Market, so I decided to make my mom's strawberry pie—a childhood favorite! 

Strawberry Pie
Crust: 
1 c. flour
1/2 c. softened butter
1/4 c. powdered sugar

Mix ingredients with a fork into a soft dough. (You may need to use your hands at the end, but do so as little as possible.) Press into pie pan (not on rim). Bake at 400 degrees for 10 to 15 minutes. Cool completely.

Filling: 
1 c. water
1 c. sugar
3 tbsp. cornstarch
3 to 4 tbsp. strawberry Jell-o
1 to 1.5 pints fresh strawberries

Clean and blot dry strawberries and place in cooled pie crust. In a medium pot, cook water, sugar, and cornstarch until thick. Cool mixture. Add strawberry Jell-O and pour mixture over strawberries. Refrigerate and serve chilled.

BLT Salad

There's nothing like a good salad in the summer. I made this a few years ago for a potluck BBQ, and it was gobbled up quickly. It is also hearty enough to serve as an entree. 

BLT Salad
Yields 6 servings


1 lb of quality bacon—cooked and crumbled
3/4 c. mayonnaise
1/4 c. milk
1 tsp. garlic powder
1 lemon
1/8 tsp. ground black pepper
salt to taste
1 head romaine lettuce—rinsed, dried, and shredded
2 large tomatoes, chopped
2 c. seasoned croutons

In a blender or food processor, combine mayo, milk, garlic powder, black pepper, and the juice of your lemon. Blend until smooth. Season with salt.

Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Toss with dressing. Serve immediately.

Modified from allrecipes.com. 

Herb Roasted Lamb Chops w/ Dill Fingerling Potatoes

I ventured into Dickson's Farmstand Meats in Chelsea Market to get a quality cut of meat. The lamb loin chops called out to me. I will admit, this is the first time I've made a lamb chop—and it turned out absolutely delicious (and easy, I might add). We bought a great cucumber salad at Foragers Grocer and cooked up some fingerling potatoes to give the whole meal a Mediterranean vibe. (The iPhone picture doesn't do this meal justice!)

Herb Roasted Lamb Chops
Serves 2

4 cloves garlic, pressed
1 Tbsp. fresh thyme leaves, lightly crushed
1 Tbsp. fresh rosemary, lightly crushed
2 tsp. coarse kosher salt
3 Tbsp. extra-virgin olive oil
4 1 1/4 in. thick lamb loin chops

Mix first 4 ingredients and 2 Tbsp. olive oil in a large bowl. Add lamb, and turn to coat. Let marinate at room temperature at least 30 minutes and up to an 1 hour.

Preheat oven to 400 degrees. Heat remaining 1 Tbsp. olive oil in heavy large ovenproof skillet over high heat. Add lamb, and cook until browned (about 3 minutes per side). Transfer skillet to oven and roast lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer lamb to platter, cover, and let rest for 5 minutes.

Modified from Bon Appetit recipe on epicurious.com. 

Dill Fingerling Potatoes

2 Tbsp. butter

1 1/4 lb. fingerling potatoes, rinsed but not peeled

1 tsp. kosher salt

1/4 teaspoon kosher salt

1 clove garlic, grated

1 sprig fresh rosemary

1 1/2 tsp. fresh dill, chopped

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper. Toss well. Cover the pot tightly and cook over low heat for 15 minutes, occasionally shaking the pot without removing the lid to prevent the bottom potatoes from burning. Add garlic and rosemary. Re-cover pot and cook for another 5 to 10 minutes (until potatoes are fork tender). Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the dill and serve hot. 

Modified from Ina Garten.