As I indicated in one of my previous posts, I am on a mission to serve seafood at least once a week. And having already made a dish with the frozen shrimp that I almost always have on hand, I was left with only one option. Canned tuna fish. Which BTW, we both love. We try not to eat it too often although it is rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA. But tuna, even though it is very nutritious, is also high in mercury compared to most other fish. So, we confine ourselves to only eating tuna once in a while.  

But since we are currently confined to quarters because of illness, going to the grocery store is out of the question. So, canned tuna it is! But then, what to make with a can of tuna that will be delicious, different, and of course a culinary challenge. (Because after all, I’ve got to experience some stimulation while I’m being sequestered. And coming up with new recipes has always lifted my spirits.)

So, why not one of the all-time comfort foods – pot pie? But of course! Tuna pot pie. (Why hadn’t I thought to make one before?) So, modifying Diana Ratray’s Tuna Potpie recipe for the filling as a starting point, I came up with this recipe.

And of course, I wouldn’t be passing this recipe on to you if we both hadn’t very much enjoyed our individual pot pies last evening. As often happens, we discussed the pot pies this morning over breakfast. I made a few tweaks to the recipe based on our conversation, but nothing of real significance.    

So, I hope you enjoy this recipe. The pot pies were fun to make, and really didn’t take nearly as much time as I thought they would. Not even the crust. I’ve said it before but will gladly repeat myself. Good tools in the kitchen are a must. And food processors are unequivocally one of best tools to help weary cooks. (And those of us who are getting a little older and need a bit of extra help when it comes to shredding, hacking, slashing, kneading, dicing, grinding, and blending.) So, making the pie crust in my food processor was a snap. Along with my KitchenAid stand mixer and my small (.75 qt.) Waring Pro Prep commercial chopper grinder, I can still accomplish almost any required task.

But, for how much longer I can continue to lift my Le Creuset pots? That’s another story!

Peace and love to all.  

For the Filling:

¼ c. (½ stick) unsalted butter

½ c. chopped onion

1 med. carrot, finely diced

½ c. diced celery (including the leaves)

2 garlic cloves, finely minced

2 tsp. chopped fresh parsley

⅓ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. paprika

pinch dried thyme

2 c. whole milk

1 (6 to 7-oz.) can water packed Albacore tuna, drained and flaked

1½ c. frozen uncooked petite peas (or other veggies of choice)  

1½ c. grated sharp cheddar cheese

pie pastry (see recipe below)

Part 1 – Filling  

Melt the butter in a large saucepan. Add the onion, carrot, and celery. Sauté over medium-low heat until the onion is tender. Add the garlic and parsley; cook for 1 minute.

Stir in the flour, seasoned salt, pepper, paprika, and thyme.  

Gradually add the milk, stirring constantly. Cook until the mixture starts to bubble and gets thick. Remove from heat and stir in the tuna, peas, and cheese. Taste, and add more salt and seasoning if necessary.

Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes with the tuna mixture. Or use whatever oven proof containers you have.

Part 2 – Crust

Make the crust as directed below.

Turn the dough out onto a lightly floured surface. Divide dough into thirds. Roll out each piece of dough into about a 6½ -inch circle or circles about 1½-inches wider than the top of the baking dishes you will be using. (This will allow dough to hang over the sides of the baking dish).

Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. (Make sure the slits go completely through the pastry allowing steam to escape.) Crimp the edges of the crusts to make the pies pretty. Place the baking dishes on a baking sheet. (In case any of the filling manages to escape!)  

Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you take a look at the pot pies about 20 minutes into the baking time and find that the crimped edges are getting too dark, cover them with thin strips of aluminum foil for the last part of the baking.) (I didn’t check when I baked mine, but I certainly will next time!)

For the Crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt

½ c. (1 stick) cold unsalted butter, diced

2-4 tablespoons ice water (I used 3 tablespoons)

Combine the flour and salt in your food processor. Pulse once to mix. Add the butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse the mixture for a few seconds. If you find your mixture is too dry, you can add more water, one teaspoon at a time. Proceed to Part 2 – Crust above. 

We would truly enjoy eating fresh seafood on a weekly basis. Not only for the health benefits* seafood supplies, but also because we both love the taste of almost any critter which spent its entire life in either fresh or salt water. But regrettably, dining on fresh seafood weekly just doesn’t quite happen for us. For one thing, I don’t trust the “fresh” fish selection offered by our local grocery store. (Name withheld to protect the innocent.) Second, we don’t go to Costco weekly although I love Costco’s fresh seafood selection, and finally, because fresh seafood is bloody expensive!

And granted, if push came to shove, we could afford to eat seafood on a more frequent basis. But it still doesn’t happen. So, when we do get an opportunity to feed on fish, I try my darndest to prepare it in a way that will emphasize its most admirable qualities.

So, please allow me to elucidate on the qualities of fresh halibut since that’s what this recipe is all about.  

Halibut is a very lean fish, with almost sweet tasting flesh. And when cooked properly, the firm but tender texture of the fish flakes into large segments that literally melt in your mouth. (So, no pressure involved with preparing a lovely halibut fillet to avoid rendering it dry and tasteless! Right? Wrong! Unfortunately, over cooking seafood is the easiest thing in the culinary world to achieve!)

If I have learned anything in all my years of cooking seafood, it’s to err on the side of underdone. Because you can always cook it longer if necessary. But, unless you are not of this world or have some voodoo knowledge of which I am unaware, you can’t undo overdone. My solution – an instant read thermometer. And I recommend you adopt this simple solution to overcooked seafood anytime you also prepare fish.  Actually, when you prepare any meat for that matter. (OK, not the meat in stew for example. You can be sure stew meat is perfectly cooked when it falls apart when you bite into it. But for rare steak, perfectly cooked pork, chicken, or slightly rare lamb, an instant read thermometer is indispensable.)

Now, about this recipe. I wanted to prepare a baked halibut dish that featured a bit of a savory topping that I hoped would complement the flavor of the fish, not disguise it. And be very easy to prepare. And with this recipe I believe I achieved my goal.

So, if you too love halibut, or any firm white fish, and want to give it a bit of a special fixing, I invite you to try this recipe. All I can say is that halibut fixed this way made for mighty fine dining for us the other evening. (If I say so myself!)

Well, that’s all I have to say on the subject of fish today. Happy cooking, happy eating, and try to stay healthy. There is a miserable cold like “something” going around our area. And I have heard it’s no darn fun. So, take especially good care of yourself as we go into the cold and flu season.

And as always, peace and love to all.

1 lb. halibut fillet

2 T. melted unsalted butter

2 tsp. fresh lemon juice

1 sm. garlic clove, finely minced

1/8 tsp. dried parsley

¼ tsp. paprika

½ tsp. kosher salt

freshly ground black pepper

Place halibut in a lightly greased baking dish.

In a small bowl, combine the melted butter, lemon juice, minced garlic, dried parsley, paprika, salt, and black pepper. Pour this mixture over halibut.

Bake in a pre-heated 400-degree oven for 12 to 15 minutes or until the fish is no longer transparent. The internal temperature should reach between 137 and 140-degrees and the fish should flake easily when tested with a fork.   

Remove from oven and serve immediately.

* Seafood is known to be an excellent source of lean, high quality, easily digested protein. A 3.5-oz. serving provides almost half of an adult’s daily protein needs for only 100 to 200 calories. Seafood is also low in saturated fat and sodium and is a rich source of many essential vitamins and minerals.

According to the royalgreenland.com site ”The Chilean sea bass (Dissostichus eleginoides) also known as Patagonian toothfish, is beautifully white and offers a pleasant, mild umami flavor with hints of butter, nuts, and sweetness. The Chilean sea bass is perceived a premium quality fish due to the high meat quality – firm and succulent texture flesh, that falls into large tender flakes.” And you know what? Chilean sea bass really is especially delicious. But pretty darn spendy. Even when purchased at Costco. But for a once in a while treat, at least at Chez Carr it’s a rare treat, this toothfish is mighty darn magnificent. And when you bake it with butter, lemon, and capers. Well, there just ain’t nothin’ finer! And nothing easier to fix.

So, the other day Mr. C. decided to make a Costco run. And often when that happens, I ask him to bring home some fish for that evening’s dinner. And I always assure him that whatever he chooses will be perfect. And that when he gets home, I will decide how to cook the seafood. No problem. And of course, this time was no different. Because you really can’t go wrong when you bake seafood with butter, lemon, and capers. Well, that is, unless you over cook the fish. And that’s why every cook should own a digital instant read meat thermometer. When the recipe states “cook to 145-degrees”, how can you possibly do so by just looking at or by touching the meat? Unless of course, you have some kind of superpower. But then, why would you even be looking at this recipe if that were the case?! Anyway, if you are just a normal human being, then buy yourself an instant read thermometer. If of course you don’t already own one. Duh.

So, what makes this recipe superior to other recipes for Chilean bass. Well, mainly because you really can’t mess it up. Honest. Just follow the instructions and you can’t go wrong. The fish will be tender, juicy, and amazingly delicious.

Well enough for today. I’m feeling lazy and all I want to do is get back to my book. And speaking of books, I just finished reading one of the most delightful books I have ever read. (And believe me, I have read a lot of books in my time!) The book is entitled A Man Called Ove. It was written by Fredrik Backman. I highly recommend this book for anyone ages 15 to 105. It will make you laugh, cry, and experience every emotion in-between. A book we all need in our lives right now. A bit of “feel good” in one delightful package.

Peace and love to all.

extra virgin olive oil

1-1½ lb. Chilean bass fillet, dried with paper towels

kosher salt

freshly ground black pepper

Creole seasoning (see recipe below)

2 T. unsalted butter

2 T. fresh lemon juice

2 T. capers

½ tsp. seasoned salt

freshly ground black pepper

Place the bass, skin side down, in a baking pan lightly greased with olive oil. Lightly sprinkle the fillet with salt, pepper, and Creole seasoning.  

Bake in a pre-heated 400-degree oven for about 20 minutes. The internal temperature should read 145-degrees.

Meanwhile, melt the butter in a small fry pan. Add the lemon juice, capers, seasoned salt, and pepper. When the fish is cooked to 145-degrees, remove from oven and lay the baked bass skin side up in the lemon butter. If possible, remove the skin and discard. Carefully flip the fillet so the second side is also bathed in the butter sauce. Remove from pan and plate. Top each portion with any remaining lemon butter. Serve immediately.

Emeril’s Essence Creole Seasoning:

2½ T. paprika

2 T. salt

2 T. garlic powder or granulated garlic

1 T. freshly ground black pepper

1 T. onion powder

1 T. cayenne

1 T. dried oregano

1 T. dried thyme

Combine all ingredients and store in an airtight container.