|
Grilled Halibut with
Mango, Serrano, and Scallion Relish |
Yield: 4 servings
Halibut
is one of my favorite fish - I love that firm, white flesh
and the way it stays moist on the grill. If you can't
find halibut you can substitute snapper, bass or even
flounder. Make sure to season the fish well with salt
before grilling.
Ingredients
| |
|
FOR THE RELISH |
| 2 |
|
Ripe
Mangoes, peeled, pitted, diced |
| 6 |
|
scallions, thinly sliced |
| 2 |
|
serrano peppers, seeded, minded |
| 1/4
cup |
|
freshly squeezed lime juice |
| 2
Tablespoons |
|
vegetable oil |
| 1/4
cup |
|
chopped fresh cilantro leaves |
| to
taste |
|
Kosher salt and freshly ground black pepper |
| |
|
FOR THE HALIBUT
|
| 4
8-ounce |
|
skinless halibut fillets (1 to 1 1/2 inches thick) |
|
|
vegetable oil |
 |
|
Kosher salt and freshly ground
black pepper |
Method
MAKE THE
RELISH
1. Combine all the ingredients in a bowl and season
to taste with salt and pepper. Let sit at room
temperature for at least 30 minutes. This relish can
be made a few hours ahead, covered and refrigerated.
FOR THE HALIBUT
1. Heat the grill to high.
2. Brush the fish on both
sides with oil and season with salt and pepper. Put
the fish on the grill with the top side down (skinned side
up). Grill the fish until lightly browned and firm
on the bottom, about 3-4 minutes. Turn the fish
over, reduce the heat to medium (or move the fish to a
cooler part of the grill), and cook until just cooked
through, about 2 - 3 minutes.
3. Remove the fish from the
grill and arrange on plates or a serving platter.
Garnish with the relish and a sprig of cilantro.
Serve immediately.
Wine
Pairing: Courtesy of
The Wine Cellars of Annapolis
2004
Torii Mor
Pinot Gris
Yamhill County, Oregon
This 2004 Pinot Gris aroma
begins with tropical notes of pineapple, citrus and baked
apples followed by pears, peaches, and mineral nuances.
Aromas mirror the palate with rich crisp acidity, lively
flavors of golden delicious apples, ripe pears and a hint of
peach intertwined with herbal notes of licorice and mint.
$16.99
per bottle, $203.88 per case.
2004
Source Gamble Vineyard Sauvignon Blanc
Napa
Valley, California
Winemaker Jim Close states "Nature kept yields for Sauvignon
Blanc low in 2004 - under four tons per acre. The grapes for
the Gamble SB were picked on four separate days over a
10-day period. Each pick yielded subtle differences in
characteristics. As in previous years, native yeasts were
allowed to slowly start fermentation. 40% of the juice was
fermented in temperature-controlled stainless steel tanks,
where slow, cool fermentations resulted in clean, bright,
tropical fruit flavors. The remaining 60%, fermented in
barrel in the cave, contributed greater
mouthfeel and more complex nutty, lightly spiced
honeycomb flavors."
$27.99 per bottle,
$335.88 per case |
