Monday, July 28, 2008

New way (for me) with halibut

Had some guests in from the Midwest last week and wanted to do something they might not run into every day. So I picked up a nice big chunk of fresh halibut up at Pike Place Market (no they didn't throw my fish...). I marinated it in a combination of vegetable oil and Goya "Sauzon" with
achiote (seasoning, comes in packets, you can get in most Mexican groceries or some supermarkets). One packet and 2 T oil for each pound of fish. Let it sit and think about itself for 3-4 hours, then wrapped it in banana leaves and put it on the grill.
Side dishes included "calabacitas," a combination of roasted fresh corn, sauteed zucchini and summer squash, and roasted green chiles, and a red and green cabbage slaw with a sweet and sour vinaigrette. And some homemade grilled bread for fun.

It all went surprisingly well with a nice Washington state syrah.

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