The Mailbox: Teri Watson

Published: Wednesday, Jan. 16, 2013 - 12:00 am | Page 2D

Ginger-carrot bisque

I had the best ginger carrot bisque at Ten22 restaurant in Old Sacramento.

I called the restaurant to get some hints on how to make it, but mine didn't turn out like the one I had there. I think it has carrots, onions, ginger and possibly coconut cream and is puréed.

I just need to know the amounts of the ingredients.

I never thought I would like any carrot soup, but this was heaven. I would love to know how to make it. Thank you.

– Laura Paine, Folsom

Chicken tortilla soup

Vince's Mexican Restaurant in Woodland is one of my favorite Mexican restaurants in the area. It recently added a new soup, chicken tortilla soup. It is a very hearty and tasty soup, rich in cumin flavor. I would very much appreciate the recipe if anyone has it.

– Bill Ferrier, Woodland

Halibut Parmesan

Prep time: 25 minutes

Cook time: 23 minutes

Serves 4

Gina Yancey of Sacramento was looking for ways to prepare halibut besides grilling.

Today's Mailbox features two halibut recipes. This fast, easy recipe comes from Kathy Davis of Rocklin, who says this family favorite comes out moist and flavorful. She recommends using tilapia if halibut is not available.


4 portions of halibut fillets (or other firm, white fish such as orange roughy or tilapia)

2 tablespoons fresh lemon juice

1/2 cup freshly shredded Parmesan cheese

4 tablespoons butter, softened

3 tablespoons mayonnaise

3 tablespoons chopped green onions

Salt and pepper, to taste

Dash of Tabasco sauce


Preheat oven to 350 degrees.

In a buttered baking dish, place fish fillets in a single layer. Brush with lemon juice and let stand 10 minutes.

In a small bowl, combine cheese, butter, mayonnaise, green onions, salt, pepper and Tabasco sauce. Set aside.

Bake fillets about 15 to 20 minutes at 350 degrees, or until cooked through. Spread with the cheese mixture and broil 2 to 3 minutes or until cheese is melted and slightly browned. Serve immediately.

Per serving: 395 cal.; 38 g pro.; 1 g carb.; 26 g fat (12 sat., 4 monounsat., 1 polyunsat., 9 other); 133 mg chol.; 576 mg sod.; 0 g fiber; 60 percent calories from fat.

Baked fish

Prep time: 20 minutes

Cook time: 20 minutes

Serves 6

Charlotte Hartwell of Sacramento sent us this recipe in response to Gina Yancey's request for halibut recipes. Hartwell found it in Larry Hubble's cookbook, "Sure Strike Lodge, Alaska."


3 pounds fish fillets (lingcod or halibut)

1 cup sour cream

1 whole lemon, juiced

1/4 cup butter

Salt and pepper, to taste

1 large onion, sliced 1/8-inch thick

4 ounces cheddar cheese, grated


Preheat oven to 350 degrees

Place the fish in a baking pan.

In a small saucepan, over low-medium heat, heat the sour cream, butter and lemon juice until mixture is blended. Set aside.

Season fish with salt and pepper. Break apart the onion slices into rings. Scatter over top of fish.

Pour the sour cream mixture over fish. Generously grate cheddar cheese over top.

Bake at 350 degrees for about 20 minutes or until fish is opaque and tests done by flaking with a fork.

Per serving: 440 cal.; 49 g pro.; 5 g carb.; 14 g fat (14 sat., 3 monounsat., 1 polyunsat., 5 other); 178 mg chol.; 395 mg sod.; 0 g fiber; 50 percent calories from fat.

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