Tag Archives: wildwood zesty garlic aioli

Sesame Crusted Halibut with Wasabi Mashed Potatoes and Soy Ginger Glaze

This is an easy and healthy meal suitable for entertaining.  For a weeknight meal, and to lower the calorie count, you can omit the potatoes.  However, they make a stand-out dish and take this meal to the next level.  Great for serving to guests or a nice Friday or Saturday night dinner at home.


Sesame Halibut
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Ancho Shrimp Tacos with Tangy Slaw

This is a regular meal in my house year round (although it’s especially great in summer when you don’t want to heat up the house with a lot of cooking).  These are really quick and easy and the combination of flavors is amazing.  

ancho shrimp tacos

Ancho Shrimp Tacos with Tangy Slaw

Delicious and easy shrimp tacos.
Servings: 2


For the Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/8 small red onion finely sliced
  • 4 medium radishes julienned
  • 1/4 jalepeno or serrano pepper minced
  • 1 TSP salt
  • 1/4 cup Wildwood Zesty Garlic Aioli*
  • 1 handful cilantro chopped
  • Squeeze of fresh lime juice
  • 1/2 ripe avacado sliced

For the Shrimp

  • 6-12 shrimp depending on the size of the shrimp, peeled and deveined
  • 1 TBSP ancho chile powder
  • Salt and pepper to taste
  • 1 TBSP canola oil


  • Place cabbage, onion, radishes and jalapeno in a fine mesh strainer and toss with salt. Let sit for 30 minutes to extract some of the moisture from the vegetables. (This is a totally optional step, but I usually do it because then the slaw doesn't get too watery. However, if you are going to eat it right away, you could omit this step and have a much crispier slaw.)
  • Toss vegetables with aioli, cilantro and lime juice and set aside.
  • Toss the shrimp with the seasonings and sauté in canola oil until cooked through. Chop up the shrimp or leave it whole.
  • Heat tortillas** on a cast iron gill pan until they are warmed and have grill marks.
  • Serve the shrimp and slaw on corn tortillas** topped with avocado slices.


*I love Wildwood Zesty Garlic Aioli. It's an eggless/vegan mayo that has a great garlic flavor. You could probably substitute regular mayo and add some minced or pressed garlic. However, I really recommend the Wildwood product, because the flavor and texture are amazing. It's also great for picnic salads and sandwiches because it's eggless and you don't have to worry about food poisoning. I also use it on BLTs.
**One other product plug - I get the most amazing corn tortillas at Whole Foods. The brand is Mi Abuelita Bonita. They make amazing green chile tortillas. They are corn tortillas, but they have a texture that is closer to a flour tortilla. The only place I have ever seen them is Whole Foods.

Herb Crusted Halibut with Summer Vegetable “Cheaters” Risotto

Herb Crusted Halibut on Summer Vegetable Risotto
Herb Crusted Halibut on Summer Vegetable Risotto

Halibut With Summer Vegetable Risotto

Light fish, summer herbs and vegetables, and what I consider a "cheaters" risotto because you don't have to stand over the stove stirring it. Perfect for summer produce and temperatures. A salad with stone fruit(s) and basil with a light vinaigrette is a great seasonal compliment.
Servings: 4


For the Risotto

  • 2 ears of sweet corn white, yellow or marbled removed from the cob
  • 2 TBSP earth balance*
  • 1 TBSP olive oil
  • 1/2 medium sweet onion finley diced
  • 1 large clove garlic minced
  • salt and pepper to taste
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 2-3 cups vegetable broth**
  • 4 TBSP torn fresh basil plus extra for garnish 2 TBSP for risotto and 2 TBSP for halibut
  • 4 TBSP finely sliced scallions green parts only (2 TBSP for risotto and 2 TBSP for halibut)
  • 2 TBSP minced fresh parsley 1 TBSP for risotto and 1 TBSP for halibut
  • 1 1/2 cups cherry tomatos halved
  • 1/2 small zuchinni diced (optional)
  • juice of 1/4 lemon


  • Preheat oven to 425 degrees.
  • Divide corn kernels in half and place one half in blender or food processor with a little water to make a creamy corn mixture; reserve remaining corn kernels.
  • Heat butter and olive oil over medium heat; add onion and garlic and sautee for 2-3 minutes or until onions are translucent.
  • Add rice and cook for 1-2 minutes to lightly toast
  • Add white wine, salt and pepper and cook for 2-3 more minutes.
  • Add pureed corn and 2 1/2 cups of broth; cover pan, and put in preheated oven for 15 minutes.
  • After 15 minutes have passed, check pan and stir in remaining corn. If most of the broth has been absorbed, add more. Cover, and return to oven for 15 more minutes.
  • Remove pan from oven, stir to remove rice from the bottom and sides of pan and add half of the basil, scallions, and parsley.
  • Add tomatos, re-cover and set aside.

For the Halibut

  • 4 portions of halibut, skin removed (4-6 oz per serving)
  • 1 cup panko breadcrumbs
  • 3 TBSP Wildwood garlic aioli***


  • Reduce oven temperature to 400 degrees.
  • In a small bowl, mix together panko, remaining half of herbs and aioli.
  • Place halibut filets on a parchment-lined baking sheet and top with breadcrumb mixture.
  • Bake for 10-12 minutes until halibut is opaque and firm to the touch.
  • Serve halibut on risotto garnished with basil.


* margarine or butter can be substituted
**if you would like a richer risotto, substitute 1/2 cup of the broth with cashew cream, cream, or milk
***you can substitute vegan or regular mayonnaise just add 1 clove of minced garlic for flavor