Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Tags:How to Make Sauteed Halibut,cooking fish,fish recipes,how to cook fish,sauteed halibut
Grab video code:
Host: Our galley segment this week comes to us from 22nd Street Grill and Bar, located just above 22nd Street Landing. Standing beside me is Ed Connelly. He’s the manager here at 22nd Street Grill and Bar and he’s going to be performing a dish for us and our saltwater dish today is?
Ed Connelly: I’m going to sauté fresh halibut with white wine, garlic butter, green onions, tomatoes and bay shrimp.
Host: All right well let’s get to the grill.
Ed Connelly: The way we’re going to prepare this particular dish is we’re going to sauté the halibut first to about three quarters of the way. We’re going to sauté that in oil and the reason we use oil is because oil has a higher burning point and that way we won’t burn the oil and get that burnt flavor into the fish. After the fish is about three quarters of the way cooked, then we’re going to add all these ingredients which are about an ounce and a half of garlic butter, that’s butter, garlic, green onions, granulated garlic and garlic powder. This is an ounce and a half of bay shrimp meat, fresh tomato and fresh green onion.
What we have here is some white wine we’re going to add almost at the end in order to add that flavor to the fish. So first thing we’ll do is we’ll sauté the halibut. What I’ve got in the pan is the hot oil. I’ve already started heating it to save us some time. And we’re going to cook that fish about three quarters of the way through. Three quarters of the way through is going to take approximately or probably three to four minutes, we’ll flip it at two minutes and we’ll make sure it’s cooked through. We don’t want to cook it 100% because then the flavors of the other ingredients don’t get into the fish and you don’t have a nice, even flavor mix.
Okay this fish is about ready to flip. We add them in order that they take the longest to cook. For instance the bay shrimp takes a little longer to cook, so we’re going to add that. We’re going to let that cook for about 10 seconds. Keeping in mind that none of this is carved in stone, there’s no rules, no regulations. The only rule is that you have a good time and you end up enjoying what you’re doing.
Okay after the shrimp is added, we’ll add fresh tomatoes, some fresh green onion and garlic butter. This is a very, very simple dish. There’s no hidden secret techniques so all we’re using is fresh ingredients and adding them at different times. You see this garlic butter starting to melt here now. This is where we’ll get a lot of flavor into the fresh halibut. What I’m going to add at this point is a little white wine. The way you’ll know when your halibut is done is it will start to flake apart. You see right here, without any help from me, this halibut is starting to break apart because it’s cooked through.
You could see if I go like this it cracks. You don’t have to cut it with a knife. You don’t have to poke a fork in. All you have to do is apply nice, even pressure and you’ll see the fish start to flake apart. Then you know your fish is done.
That looks like it’s about done, everything is nice and hot, the fish is cooked through and we’re ready to serve. Okay after you pull the fish out, make sure you take all these ingredients. This is some of the best part of the dish. I like to add a little of the juice to the rice myself, that all depends on your own personal preference. Some people don’t like as much garlic as I do. And there you have it.
Here’s the finished dish.
Host: Thanks Ed. I’m going to try a piece of your halibut dish. That’s great. Thank you very much. And for those of you who have never been down here, I highly recommend 22nd Street Grill and Bar Restaurant located right here in San Pedro. Remember, it’s right on top of the skippers -- here on 22nd Street Landing.
Well before I get back on the Monte Carlo, I’m going to go ahead and finish this plate. Thanks a lot.