Jun 07 2014
I had two wild caught halibut filets thawed for tonight’s
supper. Halibut has to be my favorite ocean fish. It has a light and delicate
flavor; it only needs butter, compound butter or a butter sauce in my opinion.
I made up some gorgonzola chive, garlic butter for mine
tonight. I use 1 stick of butter, softened, 2 Tbs. snipped fresh chives, 2
heaping Tbs. gorgonzola, 1 tsp. dried garlic flakes. Mix well with a fork, let
set for an hour or two, and then use plastic wrap to make a roll. Place in the
fridge to set up.
I had a pinch of saffron left so I made saffron rice with
some Penzey’s dried shallots. I cooked it in my rice cooker so it was hot when
the fish were done. I had asparagus I marinated a while in some olive oil,
white balsamic vinegar and some WOW seasoning.
I grilled the halibut on my Weber Spirit gas grill on grill
grates. I sprayed the filets with some olive oil and did for 7 minutes then
flipped and added a pat of the compound butter to each one. I went inside and
set the microwave at 4 minutes on high for the asparagus. I did the filets for
5 minutes on the second side.
I served the halibut on the saffron rice and toasted the
garlic bread in the broiler, and served it up. That sure tasted good, the
halibut was just about right, not too done.
Our daughter in law and grandson went to Toledo for her niece’s
graduation party. The grandson was more excited since he got to buy a hamster
while there. He had to stop in and show Grandma and Grampa his new pet when
they got home.
Halibut
For my butter
For the rice
Garlic bread
Halibut fillets
Flipped and butter added
My supper
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