I think one of the hardest foods to give up, since Ry's original allergy & intolerance diagnosis, is fish. Actually all seafood & shellfish. We live on Kodiak Island, one of the top fishing ports in the nation. We can keep our freezer full of halibut, salmon, cod & more. However, we don't. It's also one of the hardest allergens for Ry. He is big time into fishing, at only five years old, he already has the casting & catching down...& it's all he wants to do. At his last testing, in May, some fish & most shellfish did not show up on the prick testing, so we were giving some approval to try specific fish. About a month ago, we tried Dolly Varden. It has been a success, which is exciting on a couple levels. First, all those dolly's he's been making us save "until I can eat them" are finally moving out of the freezer. Second, it's pretty dang exciting to get a food back. We decided to try halibut this past week, as flatfish were also given the okay. We decided it didn't pass, though. He got a small eczema patch on near his mouth, which he hasn't had in years, so we're 99.9% sure it's from the halibut. When we tried it, I made Halibut Olympia. It's a yummy dish, usually full of dairy & gluten. Here's our variation on it. It's really a simple meal, that I think everyone has their own variation of. It sort of makes me think of spaghetti- everyone makes it their own way & everyone's tastes the best.
1-pound halibut fillet
2 Tablespoons minced garlic
3 Tablespoons olive oil
1 Tablespoon lemon juice
1 cup Vegenaisse soy-free
1 box Rice Snax, crushed (I just used my rolling pan before taking them out of the bag)
1. Preheat oven to 350 degrees.
2. Slice onion & place half of it in bottom of 9x9 glass baking dish.
3. Drizzle onions with 2 of the Tablespoons of olive oil & 1 of the Tablespoons of minced garlic.
4. Place halibut fillets or chunks on the onions, oil & garlic mixture.
5. Spread remaining half of the onion on the the halibut, then drizzle with lemon juice & the remaining Tablespoons of olive oil & minced garlic.
6. Spread the Vegenaisse evenly on top the halibut & onions. Then top with crushed crackers.
7. Bake at 350 degrees for about 20 minutes, until cracker crumbs brown & halibut is flakey.