Category: grilled

Grilled Halibut in a Lemon Wine Sauce

By , March 6, 2006 22:31

When I lived in San Francisco, fresh halibut was readily available in many local markets. On a good day you can find large halibut cheeks which were always my favorite. Halibut is an often overlook white fish that has an excellent taste and delicate texture. This recipe is one that brings both those qualities out in smashing style.

2 tablespoons butter
1 large red onion, chopped
4 to 5 cloves garlic, sliced
1 teaspoon salt
½ to 1 tablespoon chopped chives
2 lemons zested and grated, plus juice from ½ lemon
½ teaspoon chopped dill
¼ to ½ cup white zinfandel
2 tablespoons olive oil
2 tablespoons capers
1 pound halibut cheeks or filets

Heat the grill. In a sauté pan over medium-high heat, melt the butter. Add the onion and garlic and sauté until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by half. Add olive oil and capers and stir. Remove from the heat.

In a large aluminum foil grill pouch place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.

Bacon Wrapped Grilled Corn on the Cob

By , March 6, 2006 22:19

Bacon and corn … corn and bacon. Few marriages are as pleasant as this one.

8 ears white corn
1 pound bacon

Gently pull back the husk exposing the corn. DO NOT remove the husk!! Remove the corn silk and use a brush to make sure all the silk is removed. Soak the corn with the silks removed in water for 30 minutes or longer (the longer the better). This will prevent the husks from charring.

Heat a grill to medium heat. Remove from the water and pat dry. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 20 to 25 minutes.  Thanks Paula!