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.)

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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.

Herb Grilled Rockfish with Lemon Garlic Potatoes

Memorial Day is coming, so fire up that grill because this is one heck of a recipe and it’s using one of my favorite sustainable seafoods – rockfish! The resurgence of (West Coast) rockfish is the ultimate success story when it comes to sustainable seafood. You can read all about how local government and conservation groups brought this fishery back to life so we can now enjoy this delicious fish! Use Seafood Watch  (download the app on your smartphone) to locate the best choice for rockfish at your local grocery store / fish market and grill away! (P.S. You can watch me cook this on TV in a spot I did with Seattle Refined to educate people about the Seafood Watch App)

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Herb Grilled Rockfish with Lemon Garlic Potatoes

Yields: 4 servings

 

Lemon Garlic Potatoes:

1½ pounds peewee or small fingerling potatoes

6 garlic cloves, peeled and crushed

7 sprigs fresh thyme

1/8 teaspoon freshly ground black pepper, plus more to taste

½ teaspoon kosher salt, plus more to taste

5 ¼-inch slices of lemon (reserve leftover lemon for grilling)

3 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 and wipe to coat the grill rack.

Combine all ingredients in a small bowl and toss to combine. Place potatoes in the center of a large sheet of aluminum foil. Create a well sealed pouch ensuring that the potatoes are laying flat and not stacked on top of each other so they all cook evenly.

Place on the grill and cook for 20 minutes, shaking the bag every 5 minutes.

Remove from grill and open pouch carefully (hot!). Use a fork to test potatoes for doneness (fork should pierce through the potato easily). Season to taste with additional salt and pepper.

 

Rockfish:

1½ pounds rockfish, pin bones removed, cut into 4 equal sized pieces

1 tablespoon extra-virgin olive oil, plus more for coating the lemons

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

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

¼ cup packed fresh Italian parlsey leaves, chopped finely

¼ cup packed fresh mint leaves, chopped finely

¼ cup packed fresh cilantro leaves, chopped finely

2 lemons (plus the remaining lemon from the potato recipe), halved

 

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

Rub the flesh side of the lemons with enough olive oil to coat.

With the grill on medium-high, place the lemons, flesh side down on the grill. Cook for approximately 4 minutes (this will time out perfectly while cooking the rockfish).

Place the rockfish on the grill. Cook until the edges of the fish begin to turn opaque, approximately 2 minutes. Flip rockfish and continue cooking for 1½ to 2 minutes, until fish just begins to flake at the thickest point.

Remove fish and lemons from the grill.

To serve, evenly divide the potatoes onto plates, top with the grilled rockfish and add a grilled lemon half to each plate.

Cook with me! Sign up NOW!

Cook with me!

My online Clean Eating Academy cooking course, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” starts APRIL 3rd!

Sign up today and I’ll see you on MONDAY! Wohoo!

A sampling of what you will be eating…

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Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:

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And for those of you who want the recipe, I’ve included it for your dining pleasure!

taco-lyon

Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Superfood Recipes and Sustainable Seafood

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Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

Choose Sustainable Seafood to CELEBRATE World Oceans Day!

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Cooking at the Monterey Bay Aquarium. Photo by billcoggin.com

Happy World Oceans Day (Wednesday, June 8)! Celebrate with me (on this great day and in the future) by choosing to buy / enjoy sustainable seafood. Sustainable seafood is seafood that is caught or farmed in ways that are friendlier to the environment. And finding it is easy –  just download the Seafood Watch App which tells you what seafood is a best choice and what to avoid. E-A-S-Y!!!

To spread the word about the Seafood Watch App and sustainable seafood,  I will be beamed into your TV sets Wednesday morning/afternoon to get this World Ocean’s Day party started and share some easy and delicious sustainable seafood recipes. If you live in one of these cities – tune in on Wednesday and I’ll see you soon!

Times are in EST (Eastern Standard Time)

8:40-8:50    NORFOLK    WGNT-CW
9:00-9:05    NATIONAL  NEWSWATCH
9:10-9:20     WEST PALM BEACH    WPBF-ABC
9:20-9:30    GREENSBORO    WGHP-FOX
9:30-9:35     NATIONAL    FOX NEWSEDGE
9:40-9:45     CHARLOTTE    WCNC-NBC
9:45 – 9:55   LOUISVILLE    WAVE-NBC
9:55-10:05    ROANOKE    WFXR-FOX
10:05-10:10   RICHMOND    WTVR-CBS
10:10-10:20   NATIONAL    COFFEE WITH AMERICA
10:20-10:30  ATLANTA    CONNTV
10:40-10:50  WASHINGTON DC    WJLA-ABC
11:30-11:35    TUCSON    KGUN-ABC & KWBA/CW
12:10-12:20   SAN DIEGO    XETV-CW
12:20-12:30   SACRAMENTO    KTXL-FOX
12:30-12:40   MADISON    WBUW-CW