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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.





Tender, delicious Halibut for two:


  • one piece of Halibut (one piece of Halibut should be enough to serve two)
  • 2 garlic cloves
  • 2 lemons
  • half a cup of diced parsley
  • 2x one tablespoon of extra virgin olive oil
  • one apple
  • cracked black pepper
  • cracked sea salt


Place halibut in tin foil that has been doubled over and there is enough to wrap the entire halibut like you are enclosing it in a tipi. Squeeze the juice of one lemon all over both sides of halibut. Slice the remaining lemon. Place on tin foil in an arrangement that is the same size as the halibut. Slice the apple and place a top the lemon. Slice the other lemon and sit atop the apple. Now place halibut on top. Drizzle the extra virgin olive oil over the halibut. Crack the pepper and salt and then sprinkle over the halibut. Slice the two cloves of garlic and place atop the halibut. Sprinkle the parsley over halibut. Bring both sides of the tine foil together to form a peak over the fish. Seal the ends together -- so the foil is not touching the top of the fish. It’s kind of like a tipi around the fish. Place in a baking dish and place in the oven at 375.

Cook for 15 minutes.

Remove from oven and pour the juice from tin foil into a sauté pan. Add the other one-table spoon of extra virgin olive oil into the pan. Once the contents begin to heat add the fish. Cook on either side for 2 minutes. Serve the fish with the sauce of the pan.