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Most of you know I am mostly a Meat-atarian however, a great

fresh piece of seafood such as Halibut can easily stand up against the best cut of beef.

Many thanks to my friends at Pure Food Fish Market (FreshSeafood.com) in Pike Place Market for this beautiful Halibut Fillet.

Seared Halibut With Summer Succotash

Serving Size: 4-5 People


1 Lbs Fresh Halibut – Cut in 2 Steaks

1 Ea Corn – Yellow or White- Kernels Removed

1 Ea Carrot – Medium Diced

1 Ea Fennel Bulb – Medium Diced

1 Ea Red Bell Pepper - Diced

1 tsp Fennel Seeds

1 tsp Salt

½ tsp Black Pepper Whole

4 Ea Garlic Cloves – Thin Sliced

Avocado Oil for Cooking


  1. Preheat oven to 400.

  2. Using a Spice Grinder combine Salt, Black Pepper, and Fennel Seed. Grind until it is a fine dust.

  3. Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.

  4. Heat Avocado Oil in Deep Saute Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.

  5. Gently place Halibut into pan and sear about 3-4 minutes.(Fish is ready to flip when you jiggle the pan and the fish moves.)

  6. Once the first side is nicely seared remove from pan onto a plate.

  7. Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.

  8. Once fragrant, add Halibut on top of Succotash, Sear Side Up and place in over to finish cooking. About 6-8 minutes – Opaque and Flaking.

  9. Remove from oven, plate and Enjoy!!!

At the Table Cooking Classes:

We're excited to be part of Pike Place Markets At The Table Cooking Series this year. Mark your calendars for June 21st, July 19th, Aug. 16th & Sept. 6th.

We will be showcasing different Market Vendor Ingredients. And Yes, you will be eating!

For Tickets check out the Pike Place Calendar.

Summer Travel to Seattle: Some of you know that we work with several Air Bnb, Home Away, and VRBO properties. If you're planning a trip to Washington or the Seattle & Tacoma Area, just give us a call, and we'll happily take care of your meals so you can focus on exploring and relaxing.

We also work with all diet types, from Gluttonous to Elimination and anything in between!​

Nightly Meal Blues?

We have been interviewing some of the best chefs around to bring aboard. We currently have some openings for the South Sound & Tacoma Areas.

Let us take care of the Planning, Shopping, and Cooking. You only have to enjoy your meals and free time!

Hey folks!

Here is a recipe I have been playing around with lately. Yes, it is Gluten Free, Dairy Free, Paleo and probably fits other diets as well.



1 Cup Almond Butter

2 tsp Espresso Powder (I use instant)

4 Ea Eggs

1 tsp Baking Soda

1/3 Cup Coconut Sugar

1 tsp Cinnamon – Ground

1 tsp Vanilla Extract

¾ tsp Sea Salt

½ Cup Unsweetened Cocoa Powder

½ tsp Baking Powder

¼ Cup Coconut Flour

* Coconut Oil Spray for Pan

½ Cup Date Syrup

Chocolate Frosting:

4 Oz 100% Cocoa / Bakers Chocolate

½ Cup Unsweetened Cocoa Powder

½ Cup Date Syrup

3 – 4 Tbs Coconut Cream



  1. Preheat the oven to 350 Degrees.

  2. In a mixing bowl combine Almond Butter, Eggs, Coconut Sugar, Date Syrup, and Vanilla. Mix on medium for about 2 minutes.

  3. Using a mixing bowl and sifter for the remaining ingredients, combine Coconut Flour, Sea Salt, Baking Powder, Baking Soda, Espresso Powder, and Cinnamon. Sift all ingredients.

  4. Add your Dry Ingredients into your Wet Ingredients and gently mix on Low until everything is incorporated.

  5. Spray your baking pan with the Coconut Spray. I use a small (8”) Spring Form Pan for baking.

  6. Use a spatula to help pour your ingredients in to the pan. Give it a couple (2-3) knocks to help get out any air pockets, and place in the oven for about 25 minutes (until skewer or toothpick comes out clean).

  7. Let the cake cool at room temperature for about an hour to an hour and a half before removing from pan and decorating (or eating).

Chocolate Frosting:

  1. Bring a small sauce pot filled less than half way with water to a simmer.

  2. In a Metal or Glass bowl larger than the sauce pot (you’re making a double boiler here so be careful!) add in your Chocolate and Cocoa Powder. Gently whisk until it has melted and combined, about 2 minutes.

  3. Add in the Date Syrup and continue to whisk to combine. About 1 minute.

  4. Slowly add in your Coconut Cream 1 Tablespoon at a time until it resembles a thick chocolate sauce. Taste and Add more syrup if needed.

  5. Carefully (bowl is hot!) pour the Chocolate Frosting over the cake. Refrigerate for at least 2 hours before serving so the Frosting can set.

Alright folks, give it a try and let me know what you think! #SeattleChefJoe



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