Halibut is my favourite "ocean" fish. I just love it! My favourite is classic English Style Fish and Chips. Until recently I thought it only possible to get good fish and chips at a Fish and Chip Shop but recently I tried this recipe and it was excellent. Tempura Batter - Garden Guru's recipe for the matter , my instructions for the fish. 1 Cup flour ¼ Cup cornstarch ¼ Tspsalt ½ Tsp sugar ( I omit) 1 Tsp baking powder Oil for deep-frying Mix flour, cornstarch, salt, sugar, and baking powder. Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter. Don;t make it to this , it needs to be like a thick pancake batter so add soda slowly. Heat oil for frying to 375 F - 400 F. Slice halibut so that filets are no more than 1/2 inch thick and maybe 4 " long . Dry fish filets on paper towels. Dip fish in batter, coating completely. Shake off excess. Fry battered fish until light brown and crispy. Do not crowd pan, or oil temperature will drop. No more than will cover ¾ of the surface of the oil. Drain on paper towels. VARIATION: PANKO TEMPURA To use Japanese breadcrumbs (panko), dip items in batter, smoosh around in crumbs, then fry. Another favourite recipe if you don;t want to fry is this recipe from the Cooking Forum. Excellent dish! Halibut - Parmesan Crusted (Lori Hoopysmom) 1/2 Cup flour 2 large eggs 2 Tbl water 2 Cup panko bread crumbs (or regular bread crumbs) 1 Cup shredded Parmesan cheese Zest of 1 lemon chopped 4 I6-ounce halibut fillets skin removed H3 Tblolive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in teh flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets.

Mmmmm, Carol, I LOVE rutabagas, now I need to get some. I didnt' plant any this year, I canned a bunch last year in spite of the "warning" that they could get strong. They are a bit strong but sure not enough to make me not want to eat them. Caramelized onions and honey with them? Oh yum.... Annie

Hi all, Sorry for the delay in getting back with you. I have had a very busy time since I posted this recipe. I will attempt to answer your questions. Sorry for the mistakes. The recipe is sort of like quiche, without the crust. Yes, there really is 1/14 cup olive oil. I know it sounds like a lot (guess it is) but it's healthy! It also makes the dish very moist. Finally. There are about 6-8 small red sliced red potato's in the dish. Sorry again, SG

1. I grow my own stevia plants and harvest the leaves each fall and I convert some of it to a liquid extract and some to dried leaves to make extracts later. Remember, stevia is NOT sugar, just plant leaves which are sweet tasting. 2. Your dried leaves will have varying levels of sweetness depending on the growing season and variety of plants - somewhere between 10 to 30 times sweeter than sugar. Depending on the variety of plant that was grown, stevia has a bitter component and some varieties are less bitter than others. So you have no idea how much sweetness is equal to 1-cup of sugar - you'll just be guessing. 3. Pure stevioside extracts of stevia in the form of a white powder or clear liquid are 200 to 300 times sweeter than sugar. So commercial stevia products are entirely different, and usually much sweeter, that those made from the stevia leaves. 4. Stevia has it's own unique taste (a little like licorice). Therefore, if you are using it for baked goods, I'd suggest buying a commercial stevia product which has less bitterness and a more neutral flavor, and the sweetness is regulated so you know how much of the product equals sugar. 5. Sugar in baked goods has attributes that you can't duplicate with stevia. Sugar is a tenderizer and it's hygroscopic and attracts moisture. It also helps with browning. Stevia does none of those, so you have to include some ingredients that will aid those attributes, not just substitute stevia for sugar. 6. Since one cup of sugar could be replaced with as little as 1/4 t. of concentrated stevia powder, that will throw off your ratio of liquids to solids. Baking is also a science. 7. If you plan on having any kind of success making banana bread, find a recipe that is already designed for using stevia and use the kind (powder, liquid, sugar replacer packets, etc.) called for in the recipe. 8. Expect a somewhat different flavor, especially an aftertaste that takes time to get accustomed to as your taste buds switch from sugar to stevia. 9. Try to make small loaves. Baked goods made with stevia tend to get dry very quickly, so plan on using it quickly and refrigerate or freeze any leftovers so they don't dry out. Wrap it tightly in foil to help maintain the moisture. 10. By converting the leaves to a concentrate by carefully cooking stevia leaves in water, it will make a dark, syrupy liquid which is better used as a substitute for molasses or brown sugar in recipes. It is stable for months and the flavor "improves" with age. So how it will taste just after making it doesn't mean that's how it will taste 2-months from now. It would also be helpful to know what your food goals are by substituting stevia for sugar. Is the banana bread for a diabetic, for instance? If so, they are still consuming high-glycemic flour and I could suggest a better recipe that includes low-glycemic almond flour. For diabetics, it's the total amount of carbohydrates, whether it's from white flour or white sugar. Perhaps the recipe below will help you with your sugar to stevia conversion, but I don't have a recipe using homemade stevia concentrate from cooking the leaves in water. BANANA BREAD Source: "Stevia" by Rita DePuydt 2 very ripe, medium to large bananas 1/4 t. powdered stevia extract 1/2 t. stevia concentrate 1 T. lemon juice 2 c. whole wheat pastry flour 1/2 t. baking soda 1 t. baking powder 1/4 t. salt 1/3 c. oil 1 large egg 1/2 c. plain nonfat yogurt or buttermilk 1 t. vanilla extract 1/2 c. chopped walnuts (optional) Preheat oven to 350-degrees F. Oil a medium-sized loaf pan (7-1/2x8-1/2x2-1/2 inches). Mash the bananas in a small bowl. Mix the stevia extract, stevia concentrate, and lemon juice into the mashed bananas. Set aside Sift the flour, leavenings, and salt together in a bowl. Beat the oil and eggs together in a mixing bowl until creamy. Bean in the yogurt or buttermilk and the vanilla. Stir in the mashed bananas into the liquid mixture. Fold the dry ingredients into the wet ingredients, stirring as little as possible. Mix in the walnuts just before the flour is completely blended. Place into the loaf pan. Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle comes out clean. Turn out the loaf and cool on a rack. Yield: 12 servings Per serving: Calories: 162, Total Fat: 7 g., Protein: 5 g., Carb.: 20 g., Fiber: 3 g., Sodium: 141 -Grainlady