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.