Wednesday, April 17, 2013

Grilled Halibut Cheeks with Lemon Caper Sauce

I have come to really love halibut cheeks.  They are so tender and almost have the consistency of a crab or lobster meat.  I know you could certainly put them in place of a scallop anytime.  Tonight's dinner I made up on the fly as I was in the kitchen.

I used a rose wine instead of a white wine for my sauce which turned it a pink color.  I didn't want to open a bottle of white, since I wouldn't be drinking any tonight, and I had a bottle of wine already open.  The color of the wine did not change the flavor I was going for at all.

I wanted to grill as much as we could.  Less dishes to clean up, easier clean up and it doesn't make your house warm.

Grilled Halibut Cheeks with Lemon Caper Sauce
8 halibut cheeks (from SeaBear)
1 teaspoon olive oil
1 shallot, minced
Juice of 2 lemons
1 tablespoon of capers
1 teaspoon fresh basil, finely chopped
White wine
Sprinkle the cheeks with a little bit of salt and pepper.  Spray a grill basket with olive oil.  Place the cheeks into a grill basket and place over direct heat at 400 degrees Fahrenheit.  Cook for about 15 minutes, turning about every five.

In a small saucepan add olive oil and heat over medium high heat.  Add shallot and cook until tender but not overly brown.  Add lemon juice and capers, stir letting the mixture reduce slightly.  Add a small amount of white wine.  The wine will help to cut the acidity and tartness of the lemon juice and capers. So taste it along the way and add wine as needed.  Reduce until you get a sauce that will coat the back of a spoon. Spoon sauce over cooked halibut cheeks.  Stir in basil at the very end.

Wilted Spinach
1 large package of spinach
Small amount of olive oil
In a large skillet over medium high heat add oil and spinach.  Turn spinach in pan over so that what is on top can cook.  Continue to cook until spinach is wilted.  Keep warm in a bowl until ready to serve.  Place some spinach on the plate and place halibut on top.

Grilled Asparagus
1 bunch of asparagus, washed and snapped
Spray a flat cast iron skillet with olive oil, place skillet on the grill (direct heat) that is at 400 degrees Fahrenheit.  Cook, turning for 15 minutes.

Grilled Pineapple
1 fresh pineapple
First cut the pineapple.  I didn't know how to put cutting a pineapple into words, so I found a step by step here.   Instead of cutting the pineapple into circles.  I cut my pineapple in half lengthwise, and in half again, removed the core by cutting down the edge (which is now a partial triangle).  I then sliced the pineapple into strips on the longer side.  Place pineapple on direct heat on the grill, 400 degree Fahrenheit and cook for 10 minutes turing once.  Then remove pineapple to an indirect heat location and cook for another 10 minutes.

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