the cookbook
Food is a powerful tool for connection, yet many health conditions can make it hard to share a meal with those we love. Creating a collection of dishes that omit so many ingredients is, paradoxically!, a recipe for inclusivity. My hope is to provide a resource that allows us to feed anyone who joins us at the table, with ease.
Each recipe is free of common allergens and inflammatory foods such as nightshades, (eggplant, tomatoes, peppers, potatoes) soy, grains, gluten, legumes, pork, shellfish, dairy, refined sugar, cashews and peanuts. I’d like to think you won’t notice their absence!
All In Good Taste will make creating nutrient-dense meals an enjoyable and sustainable endeavor. The unfussy recipes and short ingredients lists support those living with chronic illness or food allergies, while also accommodating those who dream of eating nutritious food but are stretched thin by life’s demands.
It will serve as a valuable roadmap, allowing us to succeed in taking control of our health through nutrition.
The publication date of All In Good Taste is January 2025.
“Rachel Riggs’ All In Good Taste is destined to become an essential resource for everyone who seeks vibrant, healthful food with thoughtful flavor combinations and a decidedly California vibe. ”
EVERYTHING SEASONING ENCRUSTED HALIBUT + HORSERADISH LIME AIOLI
E V E R Y T H I N G S E A S O N I N G E N C R U S T E D H A L I B U T + H O R S E R A D I S H L I M E A I O L I
This simple sear-roasted halibut is adorned with a flavorful golden crust on top, and finished with a zippy horseradish lime aioli. Pacific halibut’s mild flavor and meaty texture make it a real crowd-pleaser! It’s also incredibly lean—which makes it easy to overcook. Please don’t leave that to chance. Using an instant-read thermometer ensures this beautifully flakey fish will turn out perfectly every time.
SERVES 4
Olive oil, for the pan
Four 6-ounce skinless wild-caught halibut fillets
1/3 cup Everything Bagel Seasoning (I like Trader Joe’s)
Optional garnish: chives
HORSERADISH AIOLI:
½ cup good mayonnaise
2 tablespoons prepared horseradish (I like Gold’s)
1 lime (finely grated zest from ½ the lime + 1 tablespoon juice)
¼ tsp Himalayan pink salt
INSTRUCTIONS:
Mix the aioli ingredients together in a small bowl. Cover and refrigerate until use. Making it a few hours in advance gives the flavors time to develop.
Take the halibut out of the fridge to come to room temperature, about 30 min. Pat the fish dry.
Position a rack in the center and heat the oven to 450F.
Pour the Everything Bagel Seasoning onto a plate.
Heat a splash of olive oil in a large non-stick (oven proof) skillet on medium-low heat until shimmering hot.
One at a time, place the fillets on top of the Everything Seasoning and press very firmly with your hand so the seasoning adheres to the fillet. Place the fillet seasoning side down in the hot skillet – it should sizzle. Leave them undisturbed for two minutes to form a nice golden crust. Be sure to set a timer so the seasoning doesn’t burn.
After two minutes, use tongs to pick them up by the sides and flip them. Once flipped, slide the skillet into the oven and roast them until an instant-read thermometer inserted into the thickest part of the fish registers 130F (5-7 minutes, depending on thickness).
Remove it from the oven and transfer the fillets to a plate. Be careful with the hot handle! Allow them to rest for a couple minutes before serving with the aioli. Garnish with chopped chives if you’d like.