There are a lot of recipe books that call for halibut during the fall and winter. It just so happens that during the fall, we got a little reprieve on the weather even after our first frost. You know what that means: break out the grill! Besides, I need something to take my mind off the upcoming UGA/FU game, #6 vs #8!
Since Goscar has been almost worthless when it comes to posting anything on here, I had to do some investigation of chimichurri on my own.
1/4 cup of finely chopped cilantro
1/4 cup of finely chopped flat leaf parsley
juice of 1 lemon or lime
tbsp of red chili flakes
1 minced shallot
2 minced garlic cloves
1/4 to 1/3 cup of olive oil
salt and pepper to taste
Combine all in a cereal-sized bowl and whisk together like you’re making a vinaigrette (see previous post). Can be made ahead of time, use this to drizzle over your fish when you finish it.
Wilted spinach with fire roasted garlic
You’ll kick yourself when you see how easy this one is. Use your chef’s knife to cut the butt end off a whole head of garlic. With your grill up to around 400-450F, put this with a little drizzle of olive oil and a little pinch of salt in a piece of foil and throw it on the fire. Let it go around 15-20 minutes. Pretty much the same recipe for making confit. Please, someone, tell me the difference.
Grab a couple of handfuls of spinach and heat a medium skillet with olive oil over medium heat. Put it in the skillet and take it off when you see the green turn pretty intense. Do not brown, take it off sooner than later. Put about 8-10 cloves of garlic in the spinach. Tip: if you finish this part too early, stick it in the microwave for about 30 seconds to turn it back “on.”
The fresher the fish, the less seasoning you need. Simply, kosher or sea salt, extra-virgin olive oil, and maybe a little fresh ground pepper. Grill at 400-450, it’ll cook in about 10 minutes or so at that temperature. Do not overcook, it’s easy. It gets really flaky, so you may benefit from having a fish spatula so it doesn’t fall apart like mine did.
Pretty easy, remember that outside temperature doesn’t affect the ability of the kamados to generate a good temperature, so keep on grillin’!