It’s not hard to cook fish – some people shy away because they think it is too complicated. This recipe even does away with the ‘is the fish done?” fear. By cutting it into small cubes it is sure to be done during the 6 minute broil time. And even done simply, fish can taste just amazing !
111 calories per serving
1 lb. halibut steak, about 1 inch thick
¼ c fresh lemon juice
¼ c oil
3 medium shallots, thinly sliced
¼ t oregano flakes
¼ t parsley flakes
¼ t garlic powder
½ t thyme
½ large onion cut into chunks
1 lemon, cut into wedges
Preheat broiler. Rinse and dry fish and cut off skin. Cut fish into 16 cubes. Mix lemon juice, oil, shallots, herbs, spices and thyme. Add fish and mix well. Cover and marinate ½ hour. Spray baking sheet with Pam. Peel onion into single layers and place on sheet with fish cubes. Broil 3 minutes each side or until fish is done. Garnish with lemon wedges.
Alternately, you can spray a grill basket with Pam and place the ingredients in there, being careful to stir gently and not break up the fish. Cook approximately 6-8 minutes or until fish is done.
What a splendid soup ! Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders. They are definitely milder and the consistency is just right.
2 slices bacon
3 c red potato, diced (or I used canned diced potatoes)
1 c chopped onion
3 T flour
16 oz. clam juice
2 c skim milk
1 T chopped thyme (or 1 t thyme flakes)
½ t salt
1/2 t pepper
1 t onion powder
12 oz. skinless halibut fillets, cut into 1-inch pieces (or other firm white fish)
2 T chopped parsley
Cook bacon in soup pot until crisp them remove, cool and crumble. Reserve 1 T of the drippings in the pan and add potato and onion and cook 5 minutes. Then add flour and cook 1 minute, stirring constantly. Add clam juice and bring to a boil then cover, reduce heat and simmer 10 minutes or until potatoes are tender (less time is needed if you use canned potatoes). Add milk and simmer (do not boil). Add spices and fish and cook 3 minutes or until fish is done. Stir in parsley at the very end and garnish bowls with crumbled bacon.
Grill baskets are the best invention since sliced bread ! Really
I find threading kabobs too time consuming for the actual results. And I find cooking kabobs over the grill nightmarish as you watch great, tender pieces of onion and tomato slip off the skewer into the coals.
As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about GRILL BASKETS.
And I am passionate about using grill baskets ! Just give them a little spray with Pam, throw in any of the ingredients that you would normally be skewering, toss a few times (like you would a big stir fry) and you come out with food that tastes even better because you don’t get those ‘undone’ patches from where the food was pressed up against other bits. And even better – you don’t lose pieces and prep time is a snap ! So grab yourself a nice big grill basket this season and enjoy !
Here are a few recipes I have posted in the past that recommend use of grill baskets.