Cliff Bartlett
R.I.P. 5/17/2021
I haven't had much time to grill anything lately, so when I had a couple of extra hours yesterday, I seized the opportunity. Our fish market had a good sale on fresh Halibut on Friday so I ran in and picked up a nice one pound fillet. I decided to use a Weber recipe that sounded really good. It's Spicy Halibut with Remoulade Slaw. Everything came out well and the fish lived up to the billing, it was spicy. The Slaw was wonderful too. The only downer is I had camera trouble, again, and some of the action shots were unacceptable, and I didn't show them. I'll have to work on that. Anyway, here are the pic's that came out OK. Also, for dessert I did another Weber recipe, Warm Molten Chocolate Cakes. They were great too and cooked up nicely on my 22 1/2 OTS. A couple of shots of that too. Here goes.
Here's the ingredients for the Remoulade. In the bowl is mayonnaise. Smaller containers contain scallions, chives, capers, I parsley, lemon juice, garlic and black pepper. No salt. Mixed this up well and combined it with some hand sliced cabbage, one carrot and another scallion. The only pic in ended up with of the slaw is the plated pic at the end.
The marinade for the Halibut included peanut oil, chopped fresh basil, lemon juice, some finely chopped ginger, crushed red pepper flakes, cayenne, and some ground turmeric. I cut our fillet in half and here they are seasoned with the marinade.
Now were on the preheated grill, high heat. Cooked them for five minutes.
Flipped the fillets for another two minutes. The smaller fillet didn't release well, and lost most of the grill marks.
Pulled off grill, but put the larger fillet back on for another minute or so.
On the plates with the Slaw, ready to eat.
Here's the ingredients for the dessert, the Warm Molten Chocolate Cakes. I made these earlier in the day and put in fridge for three hours. (This step is not necessary, I just like to get stuff done ahead of time). I put them on the OTS for 14 minutes, while we were eating.
Ingredients include unsalted butter, semi sweet chocolate, two eggs, flour and sugar and whipped cream and fresh raspberries.
Just pulled off the grill. Grill shot didn't come out. Let cool briefly.
OK, here it is plated. There's fresh raspberries under all that whipped cream, honest!
Thanks for looking.
Here's the ingredients for the Remoulade. In the bowl is mayonnaise. Smaller containers contain scallions, chives, capers, I parsley, lemon juice, garlic and black pepper. No salt. Mixed this up well and combined it with some hand sliced cabbage, one carrot and another scallion. The only pic in ended up with of the slaw is the plated pic at the end.
The marinade for the Halibut included peanut oil, chopped fresh basil, lemon juice, some finely chopped ginger, crushed red pepper flakes, cayenne, and some ground turmeric. I cut our fillet in half and here they are seasoned with the marinade.
Now were on the preheated grill, high heat. Cooked them for five minutes.
Flipped the fillets for another two minutes. The smaller fillet didn't release well, and lost most of the grill marks.
Pulled off grill, but put the larger fillet back on for another minute or so.
On the plates with the Slaw, ready to eat.
Here's the ingredients for the dessert, the Warm Molten Chocolate Cakes. I made these earlier in the day and put in fridge for three hours. (This step is not necessary, I just like to get stuff done ahead of time). I put them on the OTS for 14 minutes, while we were eating.
Ingredients include unsalted butter, semi sweet chocolate, two eggs, flour and sugar and whipped cream and fresh raspberries.
Just pulled off the grill. Grill shot didn't come out. Let cool briefly.
OK, here it is plated. There's fresh raspberries under all that whipped cream, honest!
Thanks for looking.
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