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.

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Sparkling Rosé-White Sangría with Grand Marnier and Fresh Mint

Countdown to July 4th…

Why not make a dash to your local farmers market to grab some summer fruit and whip up this delicious beverage?

Sangria

Sparkling Rosé-White Sangría with Grand Marnier and Fresh Mint

Yield: 8 to 10 servings

 

1 medium peach, pit removed and diced small

1 medium nectarine, pit removed and small diced small

1 pint strawberries, hulled and quartered

1 plum, pit removed and small diced small

1 pint red raspberries

Large fresh mint leaves, to taste

½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife

½ cup Grand Marnier

1 bottle Viognier white wine, chilled

1 bottle sparkling rosé wine, chilled

 

Combine the peach, nectarine, strawberries, plum, raspberries, mint, vanilla seeds and pod, Grand Mariner and Viognier in a large container.

If time permits, refrigerate for a few hours to allow the fruit to chill.

Pour into a pitcher or punch bowl, then just before serving, add the bottle of sparkling rosé.

Yellow Peach Sorbet

How do you capture a bit of summer and make it last? This, my friends. This is the way.

Peaches from the Hollywood Farmers Market – Ken’s Top Notch Produce

Peach Sorbet

Yellow Peach Sorbet

Yield: Approximately 3 pints

 

2 pounds yellow peaches, approximately 7 to 8 medium peaches, pitted

¾ cup granulated sugar

¼ cup freshly squeezed lemon juice

½ cup freshly squeezed orange juice

1½ teaspoons pure vanilla extract

 

Place peaches in the blender and blend until smooth. Measure out 4 cups. Return 4 cups pureed peaches to the blender (reserve any leftover for adding to sparkling wine!). Add sugar, juices and vanilla extract. Blend on low for 3 minutes.

Cover the bowl with plastic wrap, then refrigerate for 2 to 3 hours, until mixture is chilled.

Pour half of the chilled mixture into your ice cream machine and churn until a soft-serve consistency is achieved.

Transfer to a large container, cover with plastic wrap, pressing the plastic wrap to the surface of the sorbet, and freeze until very firm, at least 5 hours.

Repeat with remaining mixture or put remaining peach mixture into ice pop molds.

Peach Rosemary Ice Pop

What to do with your peaches this season? Enjoy them for breakfast, lunch, dinner and dessert! Here’s a recipe for dessert (or a snack).

Peach Rosemary Ice Pop

Peach Rosemary Ice Pop

Yield: 6 ice pops

 

10-ounces of cut peaches or 1 10-ounce bag frozen peaches

1 teaspoon fresh rosemary, finely chopped

¾ cup water

6 tablespoons granulated or cane sugar

2 tablespoons lemon juice

 

Put all ingredients in a blender and blend on high for 1 minute.

Pour into ice pop molds and freeze.

 

Recipe Review: Week of July 7

Don’t forget about last week’s recipes – so many delicious dishes to make!

Recipe Review Week of July 7

Spiced Amaretto Peaches (top left)

Salmon Burgers with Homemade Tartar Sauce (bottom left)

Black Garlic Aioli (top right)

Grilled Spiced Okra (bottom right)