SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

SANDRA'S HALIBUT and KING SALMON PINWHEELS with MANGO SALSA PUREE

These are absolutely divine ~
and in hindsight the only thing 
I'd do differently is to place 
the sauce beneath the pinwheels
 to provide a better view 
of the handiwork...


[Featured, I found on 2-24-12 at: 
http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]

Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped

kosher salt and ground pepper, to taste

--Toothpicks

--Cooking spray

***Mango Puree (Yields 2-1/2 cups)

1 mango, peeled, deseeded, and chopped

¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped

Butterflied
(not cut through in center)

1 jalapeno, de-seeded, de-ribbed, and chopped

1 tablespoon fresh cilantro, chopped

A halibut and salmon pinwheel

1 tablespoon lime juice

1 tablespoon rice wine vinegar

1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels

--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds longer, and set aside.

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce.  Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!