I got more of that halibut trim to air fry, but what to have with? I’m a little tired of brown rice, and mashed potatoes. A friend on another forum talked about making risotto, and there was an article about it in the Guardian. So, air-fried halibut over seafood risotto (minced shallot, mushroom, bay scallop, shrimp, home made salmon stock).
To be honest, the fish was a little dry, and the risotto a little salty. Cook and learn!
Since discovering those fish cubes and scraps, I’ve been making some variation of this recipe every week or so - doubling the aromatics and using a single can of coconut milk.
P.S.Your wonton wrapper creations are inspiring!
We’re on boat number 2. The first was an 1988 26’ Wellcraft Coastal which we got in 2020. It was docked near our house and Mr Bean coveted it for years. When the owner was ready to sell he bought it. After having it for more than 20 years he decided it was too much boat - hard to to take out on his own, beginning to need lots of repairs - so bought a new 25’ Sea Hunt fishing boat boat but with nice amenities for non-fishing enjoyment. It’s the “Brainwaves”. It’s his retirement toy. The Sprout knows how to run it and she’ll probably get it once he is no longer can handle it.
Fishing regs in NJ are tight too. Mr Bean happens to fish with someone on the Fisheries Council so keeps updated - they change every year. No limits on bluefish except for teasing from his boat mates as bluefish they consider blue fish a garbage fish. He gets teased alot for keeping all sorts of fish they’d throw back.
A few unsolicited ideas for halibut trim:
Halibut tacos
Chowder (but of course)
Ottolenghi’s white fish cakes, from The Guardian here.
Thanks for the very welcome suggestions, Munchkin! Made a tomato based chowder a few weeks ago - tacos and fish cakes coming soon!
In fact, this fishmonger also sells “chowder bits”, mixed white fish. I’ve made soup from them with white beans, with tomato and without, and chowder with potato. The chowder bits are much cheaper than the halibut, too–$4.00/lb vs $13/lb.
We’re leaving for our annual spring break food & drank extravaganza today: a tradition that started in 2018, when a few sun-starved former CHs / members of my Facebook WFD group were looking for a place on the beach 
Former CH LinnyN, our Hostess Of The Mostest, has offered up her humble digs to any number of us over the years, with former CHs invinotheresverde, wahooty, Iowagirl, christiebeth & fellow HO @mariacarmen all having joined in the fun a couple of times. This year, a few members of our coven had prior engagements, so it’ll be a slightly smaller crowd – invino’s back again, tho, so we got the dranking covered 
There is always so much great food, lovely libations, good company – in short, wonderful times to look forward to & remember. This week also happens to be my PIC’s birthday week, so there may be a little extra celebrating going on - plus I got a clean bill of health today from my oncologist 
First stop on our way to paradise is a small plates place in Harrisburg, where we’ll be crashing overnight so as to not have to get up at the crack of dawn to catch our flight. We’re eyeing the veal tartare and the octopus 
We’re ready for some sunshine, as winter has returned to PA with a vengeance!
FABULOUS NEWS!!! 
Woo hoo! Congrats! Celebrate extra hard!
Thank you and @GretchenS - the first two years are vital. One down, one to go 
Wunderbar!
Repeat dinner of my lazy Chicken Cordon Bleu with ham, Swiss cheese baked in a blackberry jam(this time) red wine sauce. Roasted asparagus and Knorr Hollandaise sauce with extra lemon juice.
Any chance you would share your recipe? I love CCB but have only made it once - too much work. A local market used to make a very good one, but they were bought by another market, and their’s isn’t as good. Thanks! 
Happy for you! Good news.
Here’s a copy and paste from last year with a little editing.
My lazy version of chicken cordon bleu with an ultra faux Cumberland sauce. Thinly sliced chicken breasts topped with a sauce made of grape jam, red wine, butter, thickened with cornstarch. Then some deli off the bone thick slices of ham. Covered and baked at 325* until done. Which for us is about 45 minutes. Uncover and smother with Swiss. Bake at 365* until lightly browned. I know most people would consider the chicken overcooked, but it was so tender.
A hearty 
★☆★CONGRATULATIONS!!!★☆★:congratulations: to you on the clean bill of health!
Would love to check this out but just dont want to subscribe… Any chance you can do a “gift” post of the recipe? Thanks 
I guess Discourse doesn’t like my use of foreign language characters and has inserted “congratulations” twice…SORRY!
And THIS is the best reason to celebrate! So very glad to read this!
