Mexican Spice Crusted Halibut

Do you ever get into moods where you just don’t feel like doing anything?

I’ve been like that for the last couple of weeks.

That plus having broken camera really bring the blogging game down.

I’m hopefully back with great recipes, drinks, and stories.

We celebrated my birthday yesterday, even though it’s not for another week because I am catering this cool gig in Tahoe over my birthday weekend.

I get so excited to cook sometimes and sometimes I am so scared that my food is going to taste horrible. (Even though most of the time I know it’s not going to taste horrid.)

Right now, I am feeling a bit of both feelings. I’m excited about the menu that we came up with, but I am terrified of the people not liking it and being stuck with me for 3 days.

Talk me down, Internet!

One of my newer recipes for my clients is my Mexican spice crusted halibut with a cilantro tomato cream.

The flavors in this dish come together so well, it’s like eating heaven.  At least if you are a fish eater it is.

I was afraid of it not tasting right when I first made it, but then sampled it a little bit and realized that I am really good at what I do.

This halibut was perfectly cooked, with a wonderful smell and taste of cumin, oregano, coriander, and lemon.  You throw the cilantro and tomato on top of that, you have a little bit of bitterness, but the perfect compliment to the fish.

I served it with a red cabbage that had been dressed with lemon juice.

It really was delicious.  

Mexican Halibut



  • 1 lb halibut
  • 1 tbs oregano
  • 2 tbs cumin
  • 1/2 tbs coriander
  • 1/2 lemon juiced
  • Salt and pepper to taste


  1. Preheat oven to 425
  2. Sprinkle fish with lemon juice
  3. Rub spices in
  4. Cook for 13-15 minutes or until fish is flaky with a fork
  5. Serve with tomato cilantro cream on top

Cilantro Tomato Cream


Published 05/22/2017


  • 1/2 bunch cilantro
  • 1 medium sized tomato chopped
  • 1/2 cup nonfat yogurt
  • 2 tbs heavy whipping cream
  • 1 tbs oregano
  • 1 tbs thyme
  • salt and pepper to taste


  1. Blend all ingredients together until smooth
  2. Serve on fish, tacos, enchiladas, or chips.

I’m making this my ‘you can cook’ meal, to show myself that I am not terrible at what I do.

Do you have something that keeps your mind straight?