Ginger-Orange Halibut Grilled on a bed of Orange Slices

Theo and Kathleen enjoyed being taste testers this week

We picked up a recipe for grilled halibut at T and J’s Seafood  when we went in to look for inspiration for a simple grilled dinner last week. We love these simple recipes with easy to access ingredients – and it was delicious! 

The supermarkets were all offering fresh cobs of corn for sale that looked too good to ignore, so we picked up a few and decided to grill them and add the niblets to a salsa to serve along side the halibut. The corn was so tender and sweet. Even though it is not local, it gave us a taste for things to come. We can't wait for the great Ontario produce that we will be seeing in the months ahead.

We also decided to sample some tapenades that Andrea and Ted  were given by Philippe while visiting him in Aix en Provence.  Staying with our philosophy of keeping it simple, we put together a  crostini appetizer, topping slices of toasted baguette with chevre and the tapenades.

 

 

Crostini with Goat Cheese and Olive Tapenade

1 baguette, sliced ½ thick on the diagonal

An delicious savory appetizer ready in minutes!

Olive oil

1 small log chevre, at room temperature

1 small jar olive tapenade

Preheat barbecue on MEDIUM.  Meanwhile, brush the baguette slices lightly with olive oil on both sides. 

Grill the bread on both sides until golden.  Spread the softened goat cheese in a thick layer and add a dollop of tapenade. 

 

 

Ginger-Orange Halibut Grilled on a bed of Orange Slices

2 navel oranges

1/3 cup green onions, chopped

1/3 cup hoisin sauce

¼ cup apple cider vinegar

4 tsp soy sauce

1 tsp ginger, minced

2 lb piece halibut, skin on

Theo and Andy are happy to be home for a few days!

Grate rind from one orange and place in a medium glass bowl.  Add green onions, hoisin sauce, cider vinegar, soy sauce and ginger. Whisk to combine. Place fish in a large flat casserole dish and pour hoisin marinade over top, turn to coat. Allow to sit in marinade for 15 to 20 minutes. Meanwhile preheat grill and set to medium heat.

 Cut oranges into ¼ inch thick slices, and create a base for the fish, by laying them close together, directly on the grids.

Carefully place halibut on top of orange slices, skin side down. Baste liberally with hoisin marinade, close lid and cook for 5-8 minutes. With a large spatula, carefully turn halibut over and apply remaining marinade. Close lid and continue grilling for another 5 – 8 minutes, until opaque  and fish flakes easily. 

 

Grilled Corn and Mango Salsa

3 cobs of corn, grilled and cut off of the cob (follow this link for grilling instructions)

2 mangos,  cut in small cubes

1 small red pepper, diced

3 tbsp red onion, minced

3 tbsp cilantro, chopped

                                                           

Grilling corn really highlights its sweetness

Dressing:

1 tbsp lime juice, freshly squeezed

2 tsp fish sauce

1 tsp crushed red chili pepper flakes

1 tsp honey

Salt and pepper, to taste

Grill corn as directed.

In a large glass bowl, combine corn niblets, mango, red pepper, red onion and cilantro. Combine dressing ingredients in  a small glass jar, shake vigorously, pour over salsa and toss to mix. Set aside for 15 minutes to allow flavours to combine.

 

Every second meal in spring has to include asparagus - we wait for it to be in season all year!!