My friend has been wishing lately that she was on a beach, feeling the heat of the sun, with her toes in the sand; unfortunately, here in the Pacific Northwest the first day of spring was ushered in with four inches of snow. Not exactly beach weather just yet.
So if the sun won’t come to us, we’ll have to go to it. To give her a taste from the warm waters of the Sea of Cortez, I planned a menu that would take us to the sun. Tonight we will be preparing the classic Baja beach appetizer Ceviche followed by a main course of Halibut cheeks served with rice and roasted corn. The original menu was to prepare a whole Sea Bass, but my fishmonger got in these amazing cheeks, so I couldn't resist a menu change.
To keep our energy up while we cook I thought we would start with a little guacamole, more Tex-Mex than Baja, but it’s hot there too. And for those of you who are wondering and afraid to ask; No, I did not put smoked crickets in the guacamole; although they do add a wonderful texture and a hint of smoke that contrasts nicely with the creaminess of the avocados.
Ceviche: Pacific Halibut fillet with Hass avocados, red onion, and mango. (Above)
Braised Halibut Cheeks: Lightly seared Pacific Halibut cheeks finished in a cuisson and kissed with a hint of hickory smoke. Served on white rice mixed with roasted sweet corn. (Right)
Dessert: A classic Flan is the only way to conclude this vibrant meal. The creamy custard finished with a light caramel sauce is just the right amount of sweet, yet light enough not to over-stuff you.
Beverages: To accompany the meal I selected two excellent Mexican beers. I had a Dos Equis and she enjoyed a Pacifico. Other beers that would pair well include: Corona, Tecate, Carta Blanca, or Modelo Especial.
Wine Suggestions - something light, crisp, and acidic, but not too sweet. You want to balance the wine with the depth of flavors in the Ceviche and not over-power the softness of the Halibut cheeks. Recommends: Sparkling wine, Sauvignon Blanc – New Zealand, Pinot Grigio - Italian, Gewurztraminer – German (no late harvest of ice wines). If you must, the only red I would even consider pairing with this meal is a French Beaujolais – a traditional Gamay based red or Nouveau. L'Ecole's Estate Luminesce from Walla Walla, Washington would be my first choice.
Non-alcoholic beverage choices include lemonade or iced tea.
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