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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Caribbean Lime Halibut

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This is a very easy way to prepare fish. The pan-frying to start seals the juices in. Serve this fish with Emerald City Salad or Mediterranean Quinoa Salad which are both available for viewing on Cookus Interruptus. Three tablespoons of Lime Boost can be substituted for lime and sugar. Slightly sweeter but works just as well.

1 tablespoon tamari (soy sauce)
3 tablespoons extra-virgin olive oil
1 tablespoons grated gingerroot
3 tablespoons lime juice
1 teaspoon sugar
3-4 cloves garlic, minced
1 pound halibut filet

Put tamari, 2 tablespoons of oil, gingerroot, lime juice, sugar, and garlic in a small mixing bowl; whisk together. Place fish in a shallow pan and pour marinade over the top. Allow to marinate � - 1 hour in the refrigerator.
Preheat oven to 400 degrees F. Heat 1 tablespoon of olive oil in an oven-proof skillet, cast iron is good. Place halibut in the pan, skin side up and sear for one minute, turn and sear second side for one minute. Leave fish in the skillet and place in oven. Bake until fish is almost cooked through, about 7-10 minutes. Remove skillet from oven and place on stove over low heat (skillet will be very hot from the oven). Add remaining marinade, letting the liquid heat and reduce before serving (we did this a bit too quickly in the video...).

Preparation time: 1 hour for marinating, then 15 minutes
Makes 4 4-ounce servings

CLICK HERE

16 Comments:

Susan Trimpe
I saw this recipe and had to try it. It looked great, and easy. It turned out to be even better and easier than I thought. It's definitely a keeper � my new favorite halibut recipe. Thank you Cookus Interuptus!
October 22, 2008, 10:08 am

Janine Prichard
Cynthia, I've been using Brag's a lot (it comes in bulk at our Skagit Co-op) instead of soy sauce. You often use tamari. Do you have any pros and cons for the three? Love the website and weekly videos. Such a treat to come home and have a new recipe waiting to be viewed. Your simple, healthy, quick dishes have gotten me cooking for my tastes instead of everyone elses.
July 1, 2009, 8:30 pm

Cynthia Lair
Janine, I am not particularly fond of the flavor of Bragg's. It is not clear to me what the advantage of it is since the ingredients only say: -Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.- I like that tamari only contains soybeans, water and .1% alcohol. I also like that tamari is a fermented product (with lively bacteria) and that it contains no wheat. Shoyu, another naturally-fermented soy sauce, does contain wheat. Many people are sensitive to wheat these days.
July 2, 2009, 7:08 am

Farah
I was browsing the recipe index and found this wonderful recipe. I tried it last night and it was amazing (so quick and easy to prepare too)! Thank you so much!
November 12, 2009, 11:33 am

Julie
I'd love to try this, but can't spend much more than 30 min preparing dinner before I get home (family is too hungry and pizza too easy to order). Any problem with this marinating overnight?
February 1, 2010, 2:01 pm

Cynthia Lair
Hi Julie, Yes you can marinate the fish overnight. The acid from the lime may start to slowly cook the fish so you will need less cooking time in the oven.
February 1, 2010, 3:51 pm

becky huntley
I was surprised you poured the leftover marinade over the fish. Is there a different rule for fish vs meat marinade?
April 29, 2010, 9:01 am

Cynthia Lair
Becky, I changed the directions (see above)so that it is understood that the leftover marinade is essentially cooked in the hot skillet before serving. We did it a little too quickly in the video. Letting the liquid reduce (which takes a few minutes)is better.
April 29, 2010, 9:53 am

RJ
WE had this last night and will definitely keep it in our must have recipes. Another great way to prepare our favorite fish.
May 6, 2010, 9:25 am

Jean Stangarone
Cynthia, Love your website! This halibut recipe was so delicious and very easy to make. Thank you. Keep up the great work.
May 14, 2010, 3:48 am

Barbara C.
I love this recipe! I have modified it a bit to include lime zest and have reduced the garlic to only 1 clove to allow the ginger and lime flavors to shine. Its wonderful served with roasted yam and fresh asparagus. Tonight we will top that off with rhubarb pie. I love your show, Cynthia, and your recipes rock.
May 21, 2010, 4:16 pm

Julia Elman
My family LOVED this recipe! We tried searing the fish with 1 tbsp. of coconut oil instead of olive oil (the step after the marinade). It was sooo yummy! Served with some brown rice with green onion and soy sauce. Mmmm tasty! Thanks Cynthia for your awesome recipes!
August 5, 2010, 8:24 am

nina bean
I used this marinade on tilapia. It worked really well. Easy & fun 2 make. Tastes great. thank you.
September 23, 2010, 12:52 pm

Terry Stoneberg
Cynthia, Can you suggest a good soy sauce substitute appropriate for those with a soy allergy/sensitivity? I love this recipe and want to share it with a friend but she can't have soy right now. Thanks!
June 24, 2011, 7:49 am

Cynthia Lair
Hi Terry, The tamari can be replaced by simply add a teaspoon (or less) of sal.t
June 24, 2011, 8:03 am

Vivian Huskinson
Absolutely my favorite Halibut recipe ever. Previously, baking with lemon juice and worstershire sauce was awesome but pales in comparison to this. I do use a cast iron skillet in the oven with all the marinade cooked with the halibut. Thank you for sharing this incredible recipe!
November 7, 2012, 10:24 am