Halibut Filet

[John Jordan]

Usually roast this in the oven but...
Someone suggested this using fennel stalks (picked today).

Create a rack on the heated grill using the sticks. I soaked them for 5 or 10 minutes to stall the burn time. I also rubbed olive oil on both sides of the fish and ground some salt and pepper.

Halibut on top of sticks and the "ferns" on top of the fish. Baked.

Served with sliced zucchini sautéed in olive oil and garlic (squash and garlic fresh from Cassie's garden) and baked red potatoes. Salad of greens, tomatoes, cooked beets (again from the garden) and red onion prior to meal.

A little chilled Tito's with lemon before all and a Sonoma Pinot Noir while preparing and eating.

Now with a big glass of well water listening to some tunes.

Yum!

[audioguy3107]

Good Lord John, that sounds amazing, even at 11:00 PM....my mouth is now watering! Halibut is one of my favorite fish.

- Buck

[Antonmb]

So where do you live, and what's for dinner tomorrow?

[John Jordan]

Thanks guys!

I was a little leery of the fish prep but it worked out fine.

The farms are just one of the nice things here in the NY Hudson Valley. Within 10 or so minute there are a bunch of farms to buy their locally raised beef, pork and poultry free range and grass fed. Good fish is another story, about a 45 minute ride to a market in Ramsey, NJ although our local supermarket has its moments.

This time of year, garden fresh veggies sautéed in oil and garlic over pasta is a favorite and probably up for tonight.

[Higgens]

What time should we be there?

[Formerly YB-2]

Couldn't agree more on the halibut. Wish it weren't such a seasonal fish. Broiled 'fresh caught' Alaskan salmon for dinner tonight. Our local super-market fish counter labels all the fish they sell (including shellfish) as to origin (do hope they are honest about it).

[Cohibaman]

http://youtu.be/R_hlMK7tCks

[John Jordan]

Originally Posted by Higgens

What time should we be there?

Gary, the lettuce is soaking now and the wine is opening up.

Glenn- Alaskan Salmon is a favorite of mine too!

[Formerly YB-2]

Turns out that I did not hear my wife correctly. We had Alaskan cod, so was poached rather than broiled (which tends to dry the cod more than we care for). Fresh NJ corn-on-the-cob and tomatoes. Corn is excellent, but we've had so much rain recently that our local tomatoes are not up to their usual standards. They look great, but the flavor is just not there. Coupled with our spring hard-freezes has left us with a poor peach crop (about a 75% loss), as well. Next year.

[John Jordan]

Glenn-

You guys really got hammered this winter/spring. Usually, we northerly get the brunt. Peaches up here are running great and the tomatoes are on their way in! good to hear your corn is fine as is ours. Oh, Alaskan Cod is nice too. I'm a real sucker for fresh wild caught fish!