Menu – Grilled Halibut and Seasonal Veg

I’ll admit it, I hate cooking meat. I am much more of a fish and vegetables fan, and I feel much more confident in being able to cook them well. This is particularly important when I’m cooking for other people, as I couldn’t take the worry that I had under cooked something vital like steak! So this grilled halibut recipe is  one of my favourites for dinner parties. Don’t be put off by the price of the fish – it’s absolutely delicious and you won’t need that much per person. Around £10 of halibut easily served four people.

Ingredients:photo

Halibut fillets

1 Lemon

100ml Olive Oil & 100ml White Wine

Rosemary

Peppers, Onion and Courgette

Sweet Potato

DSCF1043

First things first (I’m the realest) you need to marinade your halibut fillets in a mixture of  olive oil, white wine, lemon juice, lemon zest and a sprinkling of rosemary. This works best if you leave it at least three hours. Just pop it back in the fridge and let the mixture do its magic!

I like to mix the summery flavours of roasted peppers and onions with the rich earthy flavour of sweet potato, to give this dish an light yet autumnal feel. I might be over-thinking my menu a little, but it seems to work! Dice up the sweet potato into roughly 2x2cm chunks and place in a roasting dish with a little salt and some more olive oil. Have the oven at 180 degrees and cover the tray in foil. Cook for half an hour covered in foil, and then remove the foil and cook for a further 30 minutes.

For the peppers, onions and courgette I simply cut them into large chunks, drizzled in olive oil and roasted for 40 minutes at 180 degrees.

To grill the halibut have the grill set to around 180 degrees, and then cook for 6-8 minutes on each side.

It’s a lovely light main course, with plenty of flavour. The fish could be substituted for any other strong white fish such as coley and it is lovely served with a squeeze of lemon on top. Classic.

 

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