WF had a sale on Pacific Halibut, and Craig used it to put together a lovely meal on Friday night. It was a beautiful spring day and he was able to fire up the grill for the first time (!). He grilled the halibut steak and served it with a puttanesca-type salsa, over white rice, with Swiss chard alongside. This was really good, he did a great job grilling the fish, and I really liked the salsa. We agreed that it was a little salty though, and Craig thought he'd cut down on the olives next time. I never agree with cutting down on the olives, but he's the chef! Delicious. Craig served it with a lovely fruity white, Jean Marc LaFage Cote Est, a blend of Grenache, Chardonnay, and Marsanne, not too fruity, just right.
Sunday, April 19, 2009
Halibut
WF had a sale on Pacific Halibut, and Craig used it to put together a lovely meal on Friday night. It was a beautiful spring day and he was able to fire up the grill for the first time (!). He grilled the halibut steak and served it with a puttanesca-type salsa, over white rice, with Swiss chard alongside. This was really good, he did a great job grilling the fish, and I really liked the salsa. We agreed that it was a little salty though, and Craig thought he'd cut down on the olives next time. I never agree with cutting down on the olives, but he's the chef! Delicious. Craig served it with a lovely fruity white, Jean Marc LaFage Cote Est, a blend of Grenache, Chardonnay, and Marsanne, not too fruity, just right.
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