Ingredients: 3 tablespoons sesame seed 2 tablespoons coriander 2 tablespoons sunflower seed ½ teaspoon whole black pepper or ground cayenne ¾ teaspoon kosher salt (or ½ teaspoon regular salt) 1 ½ - 2 pounds halibut filet, cut into four portions 1 cup fresh carrot juice a little salt and pepper (optional) 1 1-inch piece fresh ginger, peeled 2 teaspoons brown mustard seed (optional) 4 tablespoons basil-infused Udo's Blend oil

Directions:

• In a dry skillet (NO oil) over medium heat and one at a time, toast the sesame seed, coriander, sunflower seed and black pepper (if using) until fragrant and golden, removing them to a bowl as each is toasted.
• In a blender or spice grinder, coarsely grind the seeds, then mix in the cayenne (if using) and salt.
• Place some of the spice mixture on a plate and dip the halibut pieces in it on all sides.
• Cover the fish and refrigerate until ready to cook (may be done up to 8 hours in advance)
• Discard any of the spice mixture remaining on the dipping plate and reserve any of the uncontaminated spice mixture for another fish dish, or for chicken
• When ready to eat, bring the carrot juice to a simmer in a skillet with a lid
• Slice, then finely julienne the ginger and add to the carrot juice. Add a little salt and pepper if desired.
• Place the crusted fish in the skillet, regulate the heat to a simmer and put on the lid
• Cook for 4 minutes with the lid on, then uncover and turn up the heat to boil the carrot juice
• Cook uncovered 3-6 minutes more, until the fish is just cooked (cooking time will depend on the thickness of the fish)
• Serve the fish in shallow bowls with some broth in each bowl. Some well-washed spinach, wilted with some slices garlic, would be a nice accompaniment
• Drizzle each portion with 1 tablespoon of the infused oil. As an option, toast the brown mustard seed in a dry skillet over medium heat until it begins to pop, then sprinkle ½ teaspoon over each portion. Serve immediately
  

Directions:

With a hand blender, in a small food processor or in a blender, whiz up the juice, vinegar (or vinegar and vanilla), mustard, maple syrup or honey, rosemary, shallot or chives and salt and pepper
Slowly, with the appliance running, add the oil and blend until emulsified
Taste: it should taste slightly acidic but not sharp, and well seasoned. Correct, if necessary, with salt, pepper, vinegar and maple syrup or honey
Store in the fridge for up to one week

Ingredients: This salad is stunning with blood oranges or a mix of regular and blood oranges. Look for blood oranges in the winter and early spring months: January-March 4-6 cups well washed and dried arugula 4 oranges or blood oranges ½ cup peacan halves, toasted and roughly chopped ¼ - ½ cup Orange Salad Dressing

Directions:

With a small knife, remove all the peel and pith(white part under the skin) of the oranges and using the same knife, liberate the segments from the remaining pith by slipping the knife down both sides of each segment Toss the arugula with just enough of the dressing to make it glisten. Add the pecans and toss Divide the salad between four plates, then divide the orange segments between them. Serves 4!

Udo's Food Pyramids: Design your Banquet with Health in Mind!