Pan Seared Halibut with Yuzu Mushroom Butter Sauce and Pomme Puree – Delishar

It’s been a while since we had a nice piece of fish. Lucky for us, we had 2 beautiful fillet of wild Alaskan Halibut from The Alaska Guys, and almost straight away I know we are going to have a really nice dinner.

Not trying to blow my own horn, but quite honestly, everything on the plate was amazing! The quality piece of halibut doesn’t need much doctoring up. The gorgeous crispy golden crust was Oh My Yum! That mushroom yuzu butter sauce was out of this world. I secretly wished that I had made more of it.

You can never go wrong with Caprese Salad. Mozzarella balls, fresh basil, and sweet cherry tomatoes drizzled with balsamic vinaigrette. I can eat that every single day!

The pomme puree was a game changer. It was quite a lot of work, but it was well worth the effort. I believe every single mouthful I had, I murmured “Mmmmm…”. It was smooth, buttery, rich, creamy, and fluffy, all at the same time. Sounds almost impossible, I know. You have got to try it at least once, please.

This was another one of those dinner, that the husband rewarded me with a big sloppy kiss. His special way of saying “Thank you for the really nice meal”. And he usually only does that for meals that he really enjoyed. Putting the fish and sauce together took me about 20 minutes, the salad comes together in 5 minutes. The Pomme puree was the most time consuming, but it was worth it. If you want something simpler, try my garlic mashed potatoes or rosemary mashed cauliflower.

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.


Pan-Seared Halibut

  • 2 pieces of wild halibut fillet 230g each from TAG
  • Olive oil or other preferred high smoke point oil.
  • Salt and pepper to taste
  • Allow thawed fish to stand at room temperature for 15 minutes.

  • Pat dry both side of the fish to minimise oil splatter.

  • Season both sides of halibut generously with salt and pepper.

  • Heat pan on med high, and add oil till about 1/8 inch of side of pan.

  • When oil is shimmering, add halibut presentation side down.

  • Hold it down for 30 secs.

  • Leave it to cook for 4-5 minutes until bottom is golden brown.

  • So not move the fish, we want a nice sear!

  • Flip the fillet, reduce heat to med-low, and cook through (about 3 minutes).

  • Transfer fillet to paper towel to remove some of the excess grease.

  • Use the same pan for the sauce.

  • Pour out all but 1 tbsp remaining oil.

Yuzu Butter Sauce

  • 1 tbsp butter
  • 1 tbsp of remaining olive oil from searing fish
  • Handful of Shimeji or clamshell mushrooms
  • 1 clove garlic minced
  • 1 tbsp chopped parsley
  • 3 tbsp water
  • 1-2 tbsp yuzu juice or to taste I got my small bottle of yuzu from meidiya
  • 2 tbsp butter
  • Melt 1 tbsp of butter in the olive oil over med high heat.Saute mushroom for a minute. Pour in water and scrape out the pan goodness.Add garlic and saute for a minute.Reduce heat to low.Pour in yuzu juice, and add butter.Allow butter to melt and when sauce thickens, remove from heat.Stir in chopped parsley.Serve over pan-seared halibut fillets.


Pommes Puree

  • 500 g russet or yukon potatoes skin on and cleaned
  • 1 tbsp sauce
  • 150 g room slightly soften butter
  • 1/2 cup milk
  • 1/2 to 3/4 cup heavy cream
  • Salt and pepper to taste
  • Add potatoes into a pot of tap water, and add 1 tbsp salt.

  • Bring to boil, and allow to cook until potatoes are fork tender. (about 25-30 minutes)

  • Drain and peel skin off potatoes while hot. The skin comes off very easily!

  • Push potatoes through a ricer, if you do not have one, then mash it like I did.

  • Meanwhile, heat milk and heavy cream until it comes to a simmer.

  • Add butter to the potatoes and mix until combined.

  • Then slowly pour in the hot cream and milk mixture while stirring to combine until desired consistency.

  • Season with salt and pepper.

  • Lastly, push the potatoes through a sieve to get this incredibly smooth, rich, and fluffy potato puree.


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Pan Seared Scallops with XO Sauce – Delishar

If you are looking for a dish that will impress, this is the one. These big, fat, and juicy scallops topped with XO sauce makes perfect appetizers or as part of a multi-dish meal. This dish took me less than 15 minutes to put together, and it was swept of the plate even faster than I can finish plating my entrée. I have to admit that I found it hard to sneak a few scallops for myself while I was plating it. 

Seared Scallops with XO sauce

There is something about XO sauce that makes one wooo and ahhh. I always think of it as the Asian style truffle, just not as pricey, it is also known as the ‘Caviar of the Orient’ . For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket.

The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. The husband was talking to me during dinner, and the casually popped one of these babies into his mouth. Then he went silent, and his eyes closed as he savoured the sweetness of the caramelised scallops, the savoury goodness of the XO sauce, and then the bite of the scallions sets in. It’s almost like a party in the mouth, and I for one didn’t want the party to end. 

Don’t forget to take part in the $100 Tangs Gift Card Giveaway!! Click on this link to go to the giveaway page.


Pan Seared Scallops with XO Sauce


Serves 2-3 as appetizer

  • 6 large scallops thawed overnight in fridge if frozen
  • 1/2 tsp curry powder
  • Salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp seafood XO sauce or regular XO sauce
  • 1 wedge of lemon
  • Chopped spring onions to garnish
  • Pat dry scallops.

  • Season with salt, pepper, and curry powder on both sides.

  • Heat pan on medium high heat, add oil and butter.

  • When butter is melted, place scallops in and allow to sear for 2 minutes each side.

  • Place scallops on plate, spritz a little lemon juice on scallops.

  • Add a dollop of XO sauce on each scallop and garnish with spring onions.

  • Serve immediately.

XO scallops 3

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha! 

One Pan Chicken and Potatoes insta 1


Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend. 

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe. 


Crispy Rosemary Chicken & Roasted Potatoes


Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

  • 4 Skin on bone-in chicken legs, pat dry
  • 6 small potatoes Granola Potatoes, washed & quartered
  • 1 yellow onion cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tbsp worcestershire sauce*
  • Salt and black pepper to taste

To serve

  • Lemon wedges
  • Chopped cilantro
  • Preheat oven to 190C. (Top & bottom heat, no fan-force)

  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.

  • Add chicken, onion, and potatoes into bowl.

  • Toss to coat.

  • Lay everything out onto a large baking dish.

  • You can rest the chicken on top of the potatoes.

  • Season with salt and pepper.

  • Bake on middle rack for an hour, uncovered.

  • Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute:

Adapted from Big Oven

One Pan Chicken and Potatoes 5

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One Pan Cajun Shrimp & Sausage Skillet (Keto, Whole 30, Paleo) – Delishar

When the weekend rolls in, I used to be a little conflicted with wanting to stock up my fridge with fresh ingredients and using up whatever is left in my fridge. I can be quite challenging at times especially when there are changes in plans which can result in a fridge with more or fewer scraps and pieces of produce to work with. 


Slowly, I grew to like ‘clear out weekends’. It allowed me to think on my feet and be creative with leftovers in my fridge. The purge and emptied fridge make the stocking up experience all the more enjoyable. Oh, the little things in life that make me so happy.

While I was digging through my fridge over a weekend, a popular video recipe that I saw on FB immediately came to mind. Inspired by that, I made my version of Shrimp and Sausage Cajun Skillet. This recipe is extremely easy to put together, takes no time at all to cook, and works well with whatever vegetables you have in your fridge. Swap out the sausages for chicken, I’m sure it’ll turn out great too!

One Pan Cajun Skillet (Keto, Whole 30, Paleo)

  • 10 large shrimp peeled & deveined
  • 2 compliant sausages sliced
  • 1 medium sized zucchini sliced
  • 1/2 red bell pepper diced
  • 1/2 yellow pepper diced
  • 1/4 yellow onion sliced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp Cajun Seasoning
  • Salt and black pepper to taste
  • Lemon slices
  • Parsley chopped to garnish
  • In a bowl add the shrimp, and toss with 1 tsp of cajun seasonsing.

  • Heat oil in a large skillet on medium high.

  • Cook zucchini, and set aside.

  • In the same pan, add onion, peppers, and sausages to cook for 3-5 minutes.

  • Then add garlic, shrimp, zucchini, and seasonings.

  • Cook until shrimp is cooked through.

  • Remove from heat, spritz in a little lemon juice and toss.

  • Garnish with fresh parsley and serve immediately.

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