May 17, 2014
New Recipe Grilled Halibut Cesar Salad
Last weekend we bought a can of flat
anchovie filets in olive oil at Trader Joe’s.
Yesterday I went to Sprouts and bought 2 filets of fresh halibut
($9.99/lb.).
This evening Suzette said she wanted
to make Cesar salad with fresh romaine lettuce from our garden.
We are opportunist gardeners. We like to see how plants propagate. For example, we let lettuce plants go to seed
and let them spread their seeds on the breeze. So we have lots of volunteer lettuce in the
garden area where we planted romaine lettuce last year of the year before. We even have lettuce in our yard beside our
raised beds, where seeds blew last year.
Here are pictures of the volunteer romaine patch in the garden and in the
yard.
I have a Cesar salad dressing
bottle, which I reconstituted by adding the juice of a lemon, about 2/3 cup of
our new Moroccan olive oil, the olive oil in the can of anchovies and finally the
2 oz. of finely chopped anchovies.
In the afternoon Suzette cut a basket
full of romaine leaves and I cleaned and tore them into bite sized pieces and
spun them and put them into the fridge to freshen. She also cubed several slices of whole grain read
and tossed them in olive oil and then laid them on a cookie pan and baked them
for about fifteen minutes in a medium oven until they dried out a bit and turned
into toasted croutons.
In the evening when we were ready to
eat, I opened a new wedge of Pecorino Romano cheese (Costco) and crumbled a few
slices of it into a salad bowl and added the lettuce and croutons and doused it
liberally with the Cesar salad dressing and tossed it. We put half into each of two pasta bowls and
when the halibut was finished we put a 4 oz. piece of grilled halibut on each
salad.
Suzette grilled halibut by placing
lemon slices on a perforated grill pan.
Then she put the halibut skin down on the lemon slices on the grill pan and
squeezes lemon juice on the fish filet and then lays pads of butter on the fish
so it will have a buttery/lemony flavor and a few dashes of dried thyme and grilled
it over a medium fire for about fifteen minutes or until it is just firm in the
center of the fish.
We opened a chilled bottle of Leese Fitch Sonoma County Sauvignon Blanc to complete the California Cuisine style of the dinner and complement the halibut. In retrospect I probably could have matched the wine better to the dish The Leese Fitch was slightly buttery and the halibut was slightly buttery and I think I would have liked a Sauvignon Blanc or Chenin Blanc with a bit more minerality, say Dry Creek Sauvignon Blanc, but I had bought a case of Leese Fitch on Sale at Jubilation for $7.99/bottle and it was the first thing I grabbed.
Bon Appétit
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