Just for the Halibut, let’s make Ginger Garlic Sauce

Having dinner on the “terrace” sounds so classy and upscale.  It was actually in the backyard, but it seems like a terrace, to me.

The evening was warm the other night when Yes!Chef! brought some fresh halibut to the new abode (which we are still not living in) because he wanted to try out the new range.  Yes, the new range is “working” again.  Over the weekend it continued on its path of beeping and flashing error codes at me, so I began pushing every button that I could.  It would stop beeping for a while and then start up again.  I tried to cook something (water) on the cooktop and it worked slick.  I also heated up both ovens and they worked.  I tried locking the panel down and that seemed to work to stop the incessant beeping.  Ever since that time, the range has been behaving itself.

So, Yes!Chef! decided to make some nice, fresh halibut with a Ginger Garlic sauce.  It was delicious.

We have moved most of our kitchen in to the new house, supposedly to encourage us to get our hind ends in gear and complete the move.  So, Y!C! had no trouble finding the things he needed for an Asian inspired meal.

One of the necessary pieces of equipment that he neglected to bring was a large pan.  So, he had to make do with a too small pan.  (It was still tasty.)

But, he pulled through and the dinner was great.

I’m not going to talk about our adventures with the new house because we have another blog for that and I’m a little tired of talking about it.  Things are going relatively smoothly and it looks like we will be moved in within the next two weeks.

A couple of weeks ago I was invited to a great weekend photo adventure in Redding, CA.  Redding is a beautiful northern California town located at the base of Mt. Shasta.  I drove up there (about 4-5 hours from my house) with a couple of my photo buddies, whom I have mentioned before…Steve and Roger.

We arrived in the evening, met up with our other photog buddies, Mark and Boris, and shot some photos of beautiful people at a beautiful location, Black Butte Lake.

The next day we photographed everything from horses, to models in a creek, to 1940’s glamour shots to ballerinas in a decaying building to climbing a mountain to help shoot a movie…

I must say that I was pretty proud of myself for climbing this hill (I’m getting in shape, but I have a long way to go) after shooting all day long.  We were more or less (mostly less) extras on the set of this shot.

It was quite the production with a gorgeous model, hunky bad guy, set of twin babies, make up and hair people, lights, videographers and photographers.  And mosquitoes.

Next day we headed out of Redding to a 400 acre Horse Ranch.

And we continued to shoot all kinds of models and other wonderful things.

I wish I could show you all the fun things and people we photographed, but I can show you my photog buddies.  They are a rather motley crew.

And, how they shoot.

Maybe I’ll include some more photos next time, but suffice it to say that it was a marvelous time.

Back to the recipe…

This recipe serves two people and is quick, easy and healthy. Ginger is always great with fish and is one of my favorite flavors.

Note:  Splenda is substituted for sugar for those that are watching their sugar intake. You can also substitute the sweetener of your choice.

 

 

You can skip the Sriracha if you want, but I wouldn’t.  The Sriracha elevates all the flavors without making your tongue catch on fire.  Besides, you need to help out the Sriracha people because their home town is trying to shut them down and they will probably end up moving out of California to someplace more business/hot sauce friendly.  It truly is an excellent hot sauce.

Enjoy!

Note:  All photographs are copyrighted by Karen Schmautz of Sierra Springs Photography: http://sierraspringsphotography.com