Hello everyone! Here is a very tasty dish for your summer grilling.
This delicious Grilled Halibut with Lemon-Caper Wine Sauce and Pasta with Kale and Walnut Pesto are company-worthy recipes but also an easy and delicious meal to make any time you can find halibut available at a reasonable price.
My husband and I were lucky enough to find halibut again in the fish case at our local market just last week. We like to grill fish on the flat side of a cast iron griddle so that we
don’t loose any fish that flakes apart and falls through the grates. The griddle
has saved many a tasty morsel!
I don’t know how I first came across the recipe for kale and walnut pesto, but it was probably one the best new recipes I tried this year. My personal twist on the recipe was adding some chopped garlic scapes from the garlic that I grew for the first time this season but you can simply add a clove of regular garlic. Thank you to Monique for the encouragement to grow garlic! I can’t believe it will be time to plant garlic again next month! Time to scope out the local garlic sold at the farmers markets, which is the best to use for growing your own garlic.
I want to thank everyone for your wonderful comments on my last post when I announced that I had broken my wrist! Also, many thanks for the wonderful emails, cards and care packages! Each and every one meant so much to me.
Until next time!
1/2 teaspoon grated lemon peel (use organic, if possible)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine (optional)
2 garlic cloves, minced
3 tablespoons thinly sliced fresh basil (divided)
2 teaspoons drained capers, coarsely chopped
4 halibut filets, about 6-8 ounces, cut from the thick end for even grilling
together lemon juice, lemon peel, olive oil, wine and garlic in small
bowl. Stir in 2 tablespoons fresh basil and capers. Season with salt and
pepper to taste. Cover and let stand at room temperature until ready to
use. Vinaigrette can be made 1 hour in advance.
Pat fish dry with paper toweling and brush about 1 tablespoon of the vinaigrette.
a cast iron griddle on top of the grill grates with flat side facing
up. Heat grill with cover closed to medium-high for about 10-12
minutes. When ready to grill fish, spray griddle with non-stick cooking
spray. You may also broil the fish.
Grill (or broil) halibut for
about 3-1/2 minutes per side until just barely cooked through (fish will
continue to cook after removing from grill. Watch carefully as halibut
can become dry when cooked too long. Transfer fish to a platter and
tent lightly with foil. Note: If your fish comes with skin attached,
grill the skin side first and remove skin with tongs before flipping
over to other side, if desired.
Whisk remaining vinaigrette and pour over fish. Sprinkle with remaining tablespoon of basil and serve.
Adapted from Epicurious
Yield: 1 cup pesto
1/3 cup walnuts
3 cups chopped organic kale, thick stems and veins removed (you could also use arugula)
1 clove of minced garlic – or 1 tablespoon of chopped garlic scape, if available
¼ teaspoon red pepper flakes
3/4 cup grated parmesan cheese (divided)
1/2 cup extra-virgin olive oil
1 pound of pasta of your choice
½ cup of pasta cooking water, reserved
Toast the walnuts in a preheated 350F degree oven until lightly browned and fragrant – about 5-7 minutes. Cool completely.
In a food processor with steel blade, pulse the walnuts until finely ground.
Add the kale, garlic (or chopped garlic scapes) and 1/4 teaspoon salt and pulse until finely chopped.
Add ½ cup grated Parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the
pesto to a bowl. This will yield about 1 cup of pesto. Refrigerate until
ready to use.
Prepare pasta according to package directions. Remove ½ cup of the cooking liquid before draining.
Add cooked pasta to a large bowl and add kale pesto to taste (roughly 1/2 cup per pound of pasta).
Add additional grated Parmesan to taste and enough reserved pasta cooking water to make a creamy sauce.
Adapted from Food Network