I have to admit. After basically being stuck indoors for the past two days because of rain, when the water finally subsided early in the day today (or yesterday depending on when you read this), I needed to get outside. I needed to on the deck and grill because honestly, it has been far too long. Sarah and I decided to make our way to our local Whole Foods with the thought that we could get some food for the weekend and that I would think of something great to make for us to enjoy and all my readers at Men Cook Too to have the chance to complete as well.
While we stood at the fresh fish section of the store, we debated between Halibut, Swordfish and Sea Bass, and ultimately, with the idea that I wanted to make a mango salsa, we settled on Halibut being the best choice. Halibut is one of those delicious fishes that I had never made before tonight, but took the chance and ended up with one of the best pieces of fish I have ever eaten in my life. With that said, I hope you enjoy this recipe for Grilled Halibut with a fresh Mango Salsa, grilled Asparagus and Israeli Coucous with Craisins.
1 lb. fresh Halibut, cut into two 1/2 lb. pieces
Having never made Halibut before, I decided to take a shot at grilling it and learned that it is as easy as grilling any other fish. Make sure the racks on your grill are 1. clean and 2. don’t contain large gaps that the fish could easily fall through before doing anything. Once these pre-requisites are met, go ahead and turn your grill on high heat. Let the grill warm up and scrape off any more excess waste on your racks. Take a small brush and a small bowl of olive oil and apply to rack where your fish will be. This will ensure that your fish doesn’t get stuck.
When your grill is ready to go, squeeze the lemon over your Halibut and apply salt and pepper (if you’d like, but I don’t) take your fish and gently put it on the rack with the skin side down. Depending on how thick your Halibut is will alter the time needed to cook each side, but 5-6 minutes on each side should do. You can cook longer on each side if you’d like to be sure it is cooked through.
1 Mango, skinned and diced
1 small Tomato, remove seeds and dice
1/2 small Red Onion, diced
1/2 cup Red Bell Pepper, diced
1 tsp. dried Basil
1 Tbsp. Olive Oil
2 Tbsp. Tequila
In a large bowl, add mango, tomato, pepper and onion. Mix well and add basil, olive oil and tequila. I used Jose Cuervo, but you can feel free to use any brand, or even use rum if you prefer that flavor. Add salt and pepper to taste and refrigerate for at least 1 hour before serving. When ready to serve, squeeze lime juice onto salsa and mix well.
Israeli Couscous with Craisins and Feta Cheese
Israeli Couscous is larger than regular couscous and in turn is far more filling. You can buy this in pre-packaged containers like these or you can buy them loose and by the pound at your local grocery store. Basically what you want to do is cook your couscous according to the instructions on the package. When it is done cooking, add craisins and Feta cheese to your liking. This is a recipe that depends entirely on what your family prefers and how many portions you need.
4 “Purple Haze” Asparagus, with ends cut off
I normally cook my Asparagus on my range, but with the grill roaring tonight, I thought I would try something new. Add your asparagus to the foil and apply about 2 Tbsp. of olive oil to top. Add salt and pepper to your liking and wrap foil up as you would a sandwich wrap. While Halibut is cooking, cook your asparagus. You will only need to cook the vegetable about 4-6 minutes in this manner to get the desired texture, but if you’re like me, you enjoy crispy Asparagus, so I remove them from the foil and apply directly to the rack for 2 minutes on 1 side.
When all your parts of the meal are done cooking, plate as shown below with a generous serving up the Mango Salsa on top of the Grilled Halibut. You can also replace the couscous with white rice and if you are not a fan of mango, the recipe can easily be changed with another item like pineapple.