Makes one serving of Joshua Schwartz:

Combine equal parts passion for both fishing and hospitality, mixing evenly.  Add a heaping dose of talent in the kitchen to a lifetime of experience of cooking in restaurants all over the world.  Season with a contagious laugh and a generous pinch of humility.  Serve promptly and as often as you can.

Many a fishing trip has been saved by good food. If the fishing is lousy but you were with good friends and ate well, then the trip gets recorded as a success. You can think of Joshua Schwartz and Travel Creel (the world’s first pop up fishing lodge) as a failsafe to a fishing adventure. Fishing is never a guarantee (remember the adage about why it is called ‘fishing’ rather than ‘catching’?) but he’s got the company and the food on lock. We’ve never had a bad day with Joshua Schwartz, but having him cook up a freshly caught halibut in the boat made this day legendary.

Learn more about Travel Creel: https://www.travelcreel.com/

 

Halibut Amatriciana with Fennel and Olive

Quantity	Ingredients	Notes
2 lbs	Halibut Filet	The thicker top filets work best for this
1 loaf	Bread	I used Semolina (sourdough would work)
1 pt.	Cherry Tomatoes	halved
1 bulb	Fennel	diced
1/4 lb	Bacon	diced
1 each	Onion	diced
1T	Garlic nuggets
1/4 cup	Extra Virgin Olive Oil	Use your favorite
1 cup	Tomato Puree	Fresh or canned will work
1/4 cup	Best Foods Mayo	Homemade Mayo will work too
8 each	Pitted Kalamata Olives	Minced
2 each	Anchovy Fillet	Minced
1T	Fennel Fronds	Chopped fine
2T	Curley Parsley	Chopped fine
1 tsp	Fennel Pollen
2 each	Wild Fennel Flower Clusters	Trim off flowers for garnish

 

Quantity	Equipment
1 each	Heavy cast iron pan
1 each	Knife and board
1 each	Rubber spatula
1 each	Metal spatula
1 each	Serving spoon / demi tasse spoon
1 each	Small mixing bowl

 

Procedure:

Cut Bread into thick slices.  Pour oil in Cast iron and toast bread over medium heat till golden brown.  Place toasted bread in serving dishes.  In remaining oil, sear halibut until golden brown on one side.  Do not cook all the way.  Remove halibut from pan and let rest on the toasted bread.  Add bacon to pan and cook until it starts to brown.  Add fennel and onions and cook until tender over low heat.  Add garlic and fennel pollen and raise heat.  Add tomatoes skin side down to blister.  Finish with tomato puree and simmer.  Add fish back into the pan to heat and finish cooking.  Remove halibut as it begins to flake.  Place on the toasted bread.  Add parsley and cook sugo till desired thickness.  Brothy or thick all tastes yummy it’s up to you.  In small bowl mix mayonnaise, chopped olives, minced anchovies, and minced fennel fronds.  Season to taste and place a dollop on the fish.  Finish dish with wild fennel flowers and a drizzle of olive oil if you like.

 

 

Halibut Ceviche

Quantity	Ingredients	Notes
1 lb	Halibut	Use trim and thin filets
2 cups	Rice Wine Vinegar	Unseasoned
1 each	Valencia Orange	Juice
2 each	Limes	Juice
2 each	Firm Plums	Diced (substitute any stone fruit or applies)
1/4 cup	Red Onion	Diced
1/2	English Cucumber	Peeled/Deseeded/Diced
1 each	Jalapeno	De-seeded/Minced
1/2	Red Pepper	De-seeded/Diced
1/4 cup	Lemon Oil	Olive Oil will do for substitute
4T	Cilantro	Washed and chopped/small stems are ok
1/2 tsp	Cumin	Ground
To taste	Salt	Diamond Kosher
To taste	Josh Spice

 

Quantity	Equipment
1 each	Lime press
1 each	Sharp knife
2 each	Small mixing bowls
1 each	Peeler
1 each	Spoon

 

Procedure:

Dice Halibut trim, place in mixing bowl and pour Rice Vinegar over top. Mix well and cover. Let this sit for a minimum of 4 hours maximum of 24.

In separate mixing bowl combine diced vegetables and Plums. Add Citrus Juice, Oil, and seasonings.

Drain fish when you are ready to finish ceviche. Add fish to the dressed vegetables. Finish with Cilantro and adjust seasoning.
Enjoy with Saltines or Tortilla chips and your favorite Hot Sauce

 

Josh Spice

Quantity	Ingredients	Notes
20 g.	Cumin	Whole
20 g.	Coriander	Whole
10 g.	Fennel Seed	Whole
10 g.	Cayenne	Ground
20 g.	Black Pepper	Whole
200 g.	Paprika	Ground Hungarian Sweet
80 g.	Salt	Diamond Kosher

 

Quantity	Equipment
1 each	Heavy Bottom Saute Pan
1 each	Spice Grinder
1 each	Mesh Strainer
1 each	Medium Mason Jar

 

Procedure:

Toast all WHOLE spices in pan till toasty and aromatic.  Grind until fine and strain through mesh strainer.  Push through as much as possible by rubbing with spoon.  Add Cayenne, Paprika and Salt (do not grind with these ingredients). Store in Mason Jar