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.

Double Chocolate Orange Zest Cake with Ganache Frosting

Who doesn’t love chocolate cake?! The key to this beauty is a good quality chocolate. That’s why I prefer  to use TCHO (pronounced CHO). I just love the quality, flavor and the way it melts, bakes, slathers… you get the idea. It’s made right in Oakland, California and you can order online or find it at your local Whole Foods. It may be more expensive than a Hershey’s bar, but you don’t get any funky ingredients (it’s organic) and, in the end, aren’t you worth the extra deliciousness? I say YES!

 

Double Choc Orange Cake1 Double Choc Orange Cake3 Double Choc Orange Cake2

 

Double Chocolate Orange Zest Cake with Ganache Frosting

 

Yield: 2 9-inch cakes

 

1½ sticks (12 tablespoons) unsalted butter, cut into tablespoon sized pieces, plus more for preparing the cake pans

2 cups all-purpose flour, plus more for dusting

1 cup granulated sugar

½ cup dark brown sugar

7-ounces good quality chocolate, 50- to 60% cocoa solids, chopped finely

¾ cup heavy whipping cream

2 tablespoons natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

4 large eggs

1 tablespoon Grand Marnier

2 tablespoons freshly grated orange zest

¾ cup sour cream

 

Prepare 2 9-inch round cake pans by buttering the bottom and sides of the pans. Line the bottom of each pan with parchment paper (cut to size of bottom of pan). Press the parchment to the bottom of the pans so it sticks. Next, butter the parchment paper. Finally, dust the inside of the pans evenly with all-purpose flour, knocking out and discarding any excess flour.

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the 1½ sticks of butter pieces and sugars to a stand mixer with a paddle attachment. Set mixer on medium and cream butter and sugar for 10 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure thorough mixing.

While the butter and sugar are mixing, prepare the chocolate and dry ingredients.

First, place the chopped chocolate in a medium glass or metal bowl. Place the cream in a small saucepan and heat over medium heat until just barely a simmer is achieved. Pour the hot cream over the chocolate (in the bowl) and let sit for 2 minutes. Stir slowly with a rubber spatula or spoon until fully incorporated (yum). Set aside.

Prepare the dry ingredients by adding the cocoa powder, baking powder, baking soda, salt and the 2 cups of all-purpose flour to a medium bowl. Whisk together until fully incorporated.

Head back to the stand mixer. Once the 10 minutes are up, scrape the sides down again. Turn mixer back to medium and add eggs, one at a time, until they are incorporated.

Increase speed to medium-high and let mix for 1 minute until a light and creamy texture is achieved.

Stop mixer and pour in the melted chocolate, Grand Marnier and the orange zest. Mix on medium speed until fully combined. Turn mixer on low.

Add 1/3 of the dry ingredients to the mix and mix until just barely incorporated. Next, add half of the sour cream. Mix until just barely incorporated. Add another 1/3 of the dry ingredients and mix until just barely incorporated. Add the rest of the sour cream and mix again until just barely incorporated. Finally, add the last 1/3 of the dry ingredients and mix until combined.

Turn off the mixer and give a good stir with a rubber spatula scraping the bottom of the bowl of the stand mixer to make sure all the ingredients are well combined.

Divide the batter in half into the prepared cake pans. Smooth the tops with a spatula.

Place in oven and bake for 35 minutes, until a toothpick or knife comes out clean when poked in the middle of the cake.

Cool cake in pan for 10 minutes before inverting onto a parchment-lined cookie rack. Once inverted, remove the bottom layer of parchment paper.

Let cool completely before applying ganache frosting.

 

 

 

Ganache Frosting (makes enough to frost 2 cakes)

6-ounces good quality chocolate beckels, 50- to 60% cocoa solids, chopped finely

2/3 cup heavy whipping cream

3 tablespoons butter, diced small

 

Place the chopped chocolate in a medium glass or metal bowl. Place the cream in a small saucepan and heat over medium heat until just barely a simmer is achieved. Pour the hot cream over the chocolate (in the bowl) and let sit for 2 minutes. Stir slowly with a rubber spatula or spoon until incorporated. Add butter and stir until fully combined. Using an offset spatula frost tops and sides of the cakes.