Grilled Halibut

My husband brought home beautiful fresh halibut last night from our tried and true Frank’s Seafood Market. The fish was so white and creamy you can imagine washing your face with it. I didn’t, of course, but that’s how gorgeous it was. Once again the weather was fabulous, so we slapped the fish on the grill. While my husband manned the fire I whipped up a spicy vinaigrette and a wasabi cream sauce for the fish. Delicious!

Grilled Halibut With Pickled Ginger and Two Sauces

Grilled Halibut With Pickled Ginger and Two Sauces

Spicy Vinaigrette: Whisk together a few tablespoons of lemon or lime juice, olive oil and sriracha sauce to taste. Add salt and pepper and drizzle over one end of the cooked and plated fish. Add a dollop or two of wasabi cream sauce on the opposite end of the fish.

Wasabi Cream Sauce: Whisk together plain Greek yogurt, 1 to 2 teaspoons of wasabi paste and a drop or two of lemon juice. Season with salt and pepper.

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Homemade Harissa

Homemade Harissa

1 to 2 TBSP ancho chili powder
5 cloves of garlic, minced
2 TBSP tomato paste
1 TSP sea-salt
2 TSP toasted ground coriander
1 TSP toasted ground caraway
1 TSP cayenne pepper, or more to taste
fresh lemon juice

Preparation

Grind all ingredients except lemon juice in a mortar and pestle or food processor. Add lemon juice to taste. Store in a  glass jar with a tight-fitting lid. Will keep in the refrigerator for at least a month.

Recipe from Joyce Goldstein’s Mediterranean Fresh cookbook