Sunday, May 23, 2010

Cyclin' to Grillin'






Saturday began at Ouch A.M. to head to Excelsior and help man the downtown stop for the Liberty Ride for MS. No, I wasn't in the Ride, just helping with one of their stops. We had tables filled with fruit, PB and Js, homemade cookies, Gatorade and bottled water. The cyclists stopped for a rest and we talked up the town while they refueled. Some of them took the long route...70 miles! Wow....

Keith and I continued to enjoy the warm weather and fired up the grill once again. I had bought some halibut as it's in season. I finally did what so many of my cookbooks suggested and met the seafood rep at my local grocery store. Kiersten, the Seafood Lady at Hen House was an outstanding guide for me as to what's fresh and supplied me with an easy recipe to boot.

We grilled the Halibut(recipe to follow) as well as some fresh asparagus with olive oil and lemon pepper. We served this with some whole-grain rice. The recipe, courtesy of www.alaskaseafood.org was blessedly easy...


Ingredients:
1 Tablespoon paprika

1-1/2 teaspoons each dried oregano and dried thyme

1 teaspoon each onion powder and garlic powder

1 teaspoon each black pepper and salt

1/2 teaspoon cayenne pepper, or to taste

4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

1-1/2 Tablespoons butter, melted

Directions:
Preheat broiler/oven or grill to medium-high heat.

Mix together all dry seasoning ingredients until well combined.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture. (Note: For best results with frozen fish, cook halibut 4 minutes before adding butter and spices.)

Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

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