Grilled Halibut with Orange Fennel Salad and Grilled Peaches

It’s still grill season! This recipe might look a bit long, bit it’s honestly super easy. Just throw together a salad and put peaches and fish on your grill and you’ve got a healthy dinner which will definitely impress! (Don’t forget to use Seafood Watch to choose the best halibut.) (P.S. You can watch me grill this on TV for a segment I did for Seattle Refined to educate people about the Seafood Watch App and how easy and impactful it is to choose sustainable seafood.)

LYON Halibut2

Yields: 4 servings

Orange Fennel Salad:

1 large orange, supremed*

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the supremed orange)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

*Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Remove the core as needed. Lay each half flat on a cutting board and very thinly slice the fennel width-wise. You should have about 3 cups of thinly sliced fennel.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

 

Peaches:

4 yellow peaches, cut in half and pits removed

2 tablespoons extra-virgin olive oil, plus more for coating the grill

Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil oil and wipe to coat the grill rack.

Coat the peaches (all sides) with olive oil. Place peaches on the grill flesh side down. Cook for 2 minutes. Flip and cook peaches skin side down for an additional 4 minutes. Remove from the grill and once cool enough to handle, cut each peach half into thirds. Set aside until ready to eat.

 

Halibut:

1 tablespoon extra-virgin olive oil

1½ pounds halibut, 1½ inches thick, skin on, cut into 4 equal pieces

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane, chopped finely (reserve the lemon for the salad)

¼ cup packed fresh Italian parsley leaves, chopped finely

¼ cup packed fresh mint leaves, chopped finely

¼ cup packed fresh cilantro leaves, chopped finely

 

Pat the halibut dry (all sides). Next, coat the halibut with the olive oil, then season the flesh side with salt and pepper. Finally, season the flesh side with the lemon zest and chopped herbs.

With the grill on medium-high, place the halibut on the grill skin side down. Cook for 3 minutes. Flip halibut and continue cooking until fish just begins to flake at the thickest point, approximately 1 minute. Remove fish from the grill.

To serve, evenly divide the salad onto plates, add some grilled peaches and top with the halibut fillets.

Tomato and Avocado Salad with Pearl Barley and Mustard Vinaigrette

Tomato and Avocado Salad with Pearl Barley and Mustard Vinaigrette

tomato and avo barley

Yield: 2 to 3 servings

 

For Vinaigrette

1 tablespoon balsamic vinegar

2 teaspoons red wine vinegar

2 teaspoons Dijon mustard

1 small shallot, diced small, approximately 2 tablespoons

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

Whisk to combine the ingredients in a large bowl.

 

For Salad

2 cups cooked pearl barley

1/3 cup finely chopped fresh flat-leaf Italian parsley

3 small Persian cucumbers, diced small

20 small cherry tomatoes, multi-colored if possible, halved

1 large avocado, pit removed and diced small

 

Add barley and parsley to the large bowl with vinaigrette. Mix.

Combine the rest of the salad ingredients and fold together gently. Divide into bowls and serve.

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Yield: 6 servings

 

Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons freshly squeezed lemon juice

1 medium shallot, peeled and diced finely (3 tablespoons)

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

 

Salad:

3 small zucchini or summer squash (mix of both, preferably)

Kosher salt, to taste

1 tablespoon capers, rinsed and drained

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

¼ cup roughly chopped fresh flat-leaf Italian parsley

 

1. In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

2. Using a mandoline or your vegetable peeler, carefully slice the zucchini lengthwise into 1/16-inch thick slices lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper.

3. Place the zucchini in a medium bowl.

4. Whisk the olive oil into the shallot mixture and add the capers. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over the top.

5. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley.

Strawberry and Cantaloupe Salad with Fresh Mint

Nathan Lyon Strawberry Canteloupe

Strawberry and Cantaloupe Salad with Fresh Mint

Yield: 2 to 4 servings

 

½ cantaloupe, seeded, rind removed, and sliced into 1-inch sections

2 pints strawberries, hulled and quartered

2 tablespoons of balsamic OR white wine vinegar*

15 medium-sized fresh mint leaves, chopped finely

Freshly ground black pepper, to taste

1 cup crumbled feta cheese

2 tablespoons extra-virgin olive oil

 

1. Gently toss the cantaloupe, strawberries, vinegar of choice*, pepper, and olive oil in a large bowl.

2. Add the feta and chopped mint to the bowl just prior to serving and toss.

*Note: If you prefer the flavor of the strawberries to pop, go with a nice balsamic. If you’re more of a cantaloupe person, go with the white wine vinegar. Both work great.

Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

apple-fennel-salad

Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

Honey Vanilla Ricotta with Fresh Berries

It’s summer! Make use of your stash of berries with this simple and super quick dessert. Sure to be a crowd pleaser (for kids and adults)… Enjoy! Recipe is below (and in my cookbook, Great Food Starts Fresh, page 110) AND you can also watch me make this on my youtube page. https://www.youtube.com/watch?v=quJvHnOrIlE

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Fresh Fruit with Honey Vanilla Whipped Ricotta

Yield: 4 to 6 servings

Fruit: (feel free to make your own berry combo!)

2 cups fresh sweet cherries, halved and pits removed

2 pints strawberries, hulled and quartered

1 pint blueberries, raspberries, blackberries, or a combination

5 large fresh mint leaves, chopped finely (2 tablespoons) plus 4 large whole mint leaves for garnish

1 teaspoon granulated sugar

Vanilla Whipped Ricotta:

1 (16-ounce) container whole-milk ricotta cheese, drained

1 teaspoon pure vanilla extract

⅓ cup confectioners’ sugar

2 tablespoons honey, preferably orange blossom

 

In a medium bowl, toss to combine the fruit salad ingredients.

Put the ricotta, vanilla extract, confectioners’ sugar, and honey in the bowl of a food processor or mixer. Process or whip until smooth. Refrigerate until it’s time for dessert.

To serve, divide the fruit into bowls, top with a generous spoonful of the Honey Whipped Vanilla Ricotta and garnish with a mint leaf.

Roasted Carrots with Carrot Top Cilantro Puree

It’s 2016 and California is in the midst of our rainy season with the addition of El Nino weather. Although we have gotten a bit of rain, we are still in a drought and conservation efforts continue. Super Sous and I created our Drought Friendly Recipes project last year and released a handful of recipes that make the most of California water.

Continuing with this project, we have a new recipe, perfect for one our favorite root vegetables, carrots. This recipe uses not only the carrot, but the carrot tops (for the most part the tops are discarded (unless you have a pet rabbit you are feeding)). Carrot tops can be bitter and fibrous, but this method of preparation – turning the tops into a puree mixed with herbs – might just change the way you think about carrots next time you see them in the store.

Enjoy!

carrots2 carrots1 carrotpuree

Roasted Carrots with Carrot Top Cilantro Puree

Yields: 2 servings

 

Roasted Carrots

 

1 bunch of large carrots, approximately 7 carrots, ¾ pounds, with tops

1 tablespoon grapeseed oil

1 teaspoon cumin seeds

¼ teaspoon kosher salt

2 tablespoons fresh cilantro leaves

 

Place an oven rack to the middle position. Line a sheet tray with parchment paper. Place sheet tray on rack and preheat oven to 425 degrees Fahrenheit.

Remove carrot tops and reserve for puree (recipe below). Peel and cut carrots in half, lengthwise.

In a medium bowl, mix together carrots, grapeseed oil, cumin and salt. Stir to coat the carrots.

When oven is preheated, removed sheet tray and place carrots in one layer on top of the parchment-lined sheet tray.

Roast for 30-35 minutes, until carrots are nicely caramelized, flipping carrots once after 20 minutes.

Serve roasted carrots atop carrot top cilantro puree and garnish with some fresh cilantro leaves.

Serve immediately.

 

Carrot Top Cilantro Puree

Yield: 1 cup

 

2 tablespoons + 1 teaspoon grapeseed oil, divided

1 small onion, peeled and diced small (1½ cups)

5 large garlic cloves, peeled and rough chopped (3 tablespoons)

½ teaspoon ground coriander

1/8 teaspoon chipotle powder

Tops from 1 bunch of large carrots, rinsed and chopped roughly (1 packed cup)

1 cup vegetable broth

1 packed cup roughly chopped fresh cilantro

½ cup roughly chopped fresh mint

½ teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon freshly ground black pepper

kosher salt, to taste

 

Place 2 tablespoons grapeseed oil and onions in a large sauté pan over medium heat. Cook, stirring occasionally, until onions are lightly caramelized, approximately 8 to 10 minutes.

Add garlic, coriander and chipotle. Stir and cook until fragrant, approximately 1 minute.

Add carrot tops. Stir and cook for 1 minute.

Add vegetable broth and cook, stirring occasionally, until broth has reduced and only 1/3 cup of liquid remains, approximately 10 to 12 minutes.

Remove from heat.

Transfer contents of sauté pan into a blender. Add cilantro, mint, Dijon mustard, lemon juice, pepper and 1 teaspoon grapeseed oil to the blender. Blend on high for 30 seconds. Scrape insides of blender down with a rubber spatula and blend again on high for 30 to 45 seconds until fully pureed.

Season to taste with salt and serve puree with roasted carrots.

Refrigerate any remaining puree; use extra for roasted veggies, fish dishes and sandwich spreads.