Have you ever looked at a recipe in a magazine and thought to yourself “this looks amazing I’ll cut it out and we’ll have it for dinner some time”. We do it all the time and I have recipes in my cookbook cupboard that I’ve ripped out of magazines and never used. This week, I went through my recipes to see if I could find something to inspire me. I found a page that I must have ripped out, Thai Style Halibut on Lemongrass Skewers with Mango Salsa, plus Argentinean Grilled Vegetable Platter with Chimichurri. What a taste thrill it was! Have you ever barbecued romaine lettuce? Romaine Lettuce, yellow zucchini,
onions and tomatoes all done on the barbecue.
Sunday morning started out with preparing the marinade, placing the fish and marinade in a Ziploc bag and putting it in the fridge for 8 hours. You can marinade the fish from 30 minutes up to 8 hours and I figured if we’re going to marinate it, we should give it several hours to blend the flavours. The second thing that takes time is making the Chimichurri so plan your day so you have at least 8 hours before dinner.
Thai-Style Halibut on Lemongrass Skewers:
- 1 can (14 oz) coconut milk
- 2 tsp. finely grated lime zest
- 2 tbsp. Thai green curry paste
- 2 Ibs. skinless halibut fillet, cut into 3-inch pieces
- 12 (8-inch) lemon grass stalks or flat bamboo skewers, soaked for at least 30 minutes.
- Instead of using lemongrass skewers, I cut several 2″ pieces of lemongrass, pressed them with a flat knife to release the flavour and placed them in the marinade.
In a bowl, whisk together coconut milk, lime zest, lime juice, curry paste and mashed lemongrass. Place fish in a large sealable plastic bag and pour in marinade. Seal the bag and toss to coat the fish. Refrigerate for at least 30 minutes up to 8 hours, tossing occasionally.
After marinating is complete, remove the fish from the marinade and thread the fish onto the skewers leaving space between the pieces. Grill for 10 minutes per inch of thickness, turning once, until the fish is opaque and flakes easily with a fork. Serve on brown rice with golden mango salsa.
Golden Mango Salsa:
- 2 cups chopped mango
- 1 tsp. grated lime zest
- 2 tbsp freshly squeezed lime juice
- 1 tsp. hot pepper flakes
- Dash of salt
In a bowl, combine mango, lime zest, lime juice and hot pepper flakes. Sprinkle with salt and stir. Serve immediately or cover and refrigerate for up to 8 hours.
- 12 garlic cloves, chopped
- 11/2 cup olive oil
- 11/2 cup red wine vinegar
- 314 cup chopped fresh parsley
- 2 tsp. dried oregano
- 2 tsp. hot pepper flakes (I only used 1 tsp. and I thought that was enough)
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
In a bowl, combine garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt and black pepper. Cover and let stand at room temperature for 1 day. (if you don’t have the time, transfer the chimichurri to a small saucepan and warm over low heat to about 120 degrees for 1-2 minutes and then let stand for about 1 hour to blend).
Left over chimichurri can be stored in the refrigerator for up to 2 weeks
Argentinean Grilled Vegetable Platter with Chimichurri:
- 4 Ibs mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine lettuce, tomatoes, eggplant and onions)
- Olive oil
- Sea salt and freshly ground black pepper
- 3 cups Chimichurri (recipe follows)
Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant, and onions into I-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
- Prepare a hot fire in your grill. Grill eggplant and onions for 3-4 minutes per side, turning once until charred on both sides.
- Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes until the cut side is charred and has nice grill marks.
- Grill tomatoes on one side for 3-4 minutes until charred.
- Arrange vegetables on a platter and drizzle with chimichurri. You will be amazed at how delicious this is!
Thai style mussels cooked on the barbecue:
The Thai-style Halibut recipe instructions said to throw the marinade out once the fish was out of the bag. I had a hard time thinking about pouring out all of the wonderful flavours and ingredients so I decided to make it do double duty. I bought some mussels and put them in a foil pan, poured the left over marinade over them and covered the pan with foil. We cooked them on the barbecue for about 7 minutes until the shells opened wide. We served them with some fresh bread and thoroughly enjoyed them.
this is all that was left of the mussels
Mom isn’t much of a mussel fan so I bought some fresh shrimp and an avocado for her. She had a special appetizer and so did we.
I had intended to serve fresh sliced peaches with vanilla ice cream for desert but we all felt we had had enough food to eat without desert.
The recipes for the Halibut, Grilled Vegetables and Mango Salsa all came from the July 2010 issue of Taste for Life magazine. They gave credit for these recipes to 300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig ($24.95 Robert Rose, 2009) If this dinner was an example of what you can expect from this book, I would highly recommend it!
All of the Empowered Health episodes have aired so I don’t have a new episode this week. We’re working on another season for next year so stay tuned.
What I am doing is putting together a women’s weekend retreat over at Bowen Island with my colleague Dalyce Brandt. Dalyce is a life coach and we have put a two night three day event together that is called “Rejuvenate Me”. Here’s a link to our website and facebook page. We only have room for 15 women and the spaces are filling up. If you are interested in joining us, we’d love to have you. It is scheduled for October 4,5 & 6th 2013