Baked Mexican Halibut
1 1/2 lbs. halibut fillets (cut into 4 - 6 pieces)
1 large fresh tomato, seeded and chopped
2 tbsp. fresh lime juice
1/8 tsp. ground cumin
1/8 tsp. cayenne pepper
4 green onions, sliced thin
1 clove garlic, minced
1/4 tsp. salt
1 tbsp. fresh cilantro or parsley, chopped (garnish)
1 lemon, sliced or cut into wedges (for serving)
Preheat oven to 350º.
Cut halibut fillets into four - six serving pieces. Place in single layer in a 9” x 13” baking dish.
In a small bowl combine chopped tomato, lime juice, ground cumin, cayenne pepper, chopped cilantro, sliced green onions, minced garlic and salt. Mix well and pour over fish.
Bake for 20 – 25 mins. Fish should flake easily when tested with a fork.
Old Church Bakery flatbread
With wet hands, spread pizza dough to desired thinness on a baking sheet with either parchment paper, a Silpat, or cornmeal. Sprinkle a generous amount of spices blend and flake salt on the dough. I used Duq'qah, an Egyptian blend. Drizzle generously with olive oil and bake at 450º until done, ~ 10-15 minutes.
Wildfire Farms Ribeye
Rub steaks with desired amount of dry rub spice blend. Here, I used Duq'qah. Another tip is to first spread Dijon mustard over the meat for a nice crust. Season, and drizzle with olive oil. Grill or cook on medium to high heat for 4 minutes/per side, depending on thickness of the steaks, for rare. Remove steaks from heat and let rest. Slice on the bias and serve with flatbread and other toppings of your choice.