{"id":309,"date":"2006-07-09T21:57:47","date_gmt":"2006-07-09T21:57:47","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=309"},"modified":"2006-07-09T21:57:47","modified_gmt":"2006-07-09T21:57:47","slug":"just_for_the_ha","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/just_for_the_ha\/","title":{"rendered":"Just for the Halibut"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/various\/img_2021.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_2021\" height=\"150\" alt=\"Img_2021\" src=\"\/images\/various-small\/img_2021.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> Since I have been quite heavy on meat and pork fat for the past few weeks of grilling (and I haven&#8217;t even gotten to the pork hocks and pig&#8217;s feet in the freezer) I figured I would do something a little different on the weekend and put some halibut on the barbie.&nbsp; What you see above is the amazing result.&nbsp; My Grill Girl Ramona and I went to our favourite fish shop in Duncan, Mad Dog Crabs, and picked up a nice boneless, skin-on piece of fresh halibut.&nbsp; For all the people (nutritionists and <a href=\"http:\/\/www.montereybayaquarium.org\/cr\/seafoodwatch.asp\">sustainable seafood folk<\/a>) who tell us we should eat more of the right fish, halibut is damn expensive! <\/p>\n<p>I think we paid about $14 a pound, and that was less expensive than some prices I&#8217;ve seen elsewhere, such as at supermarket chains.&nbsp; Anyway, the halibut came home, and while I figured out what to do with it I grilled some eggplant slices.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_2013.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_2013\" height=\"266\" alt=\"Img_2013\" src=\"\/images\/various-small\/img_2013.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> I sliced the whole eggplant thickly, at least 1\/2 to 3\/4 of an inch, then brushed on some olive oil, and sprinkled liberally with sea salt and freshly ground pepper.&nbsp; I turned my <a href=\"http:\/\/www.napoleongrills.com\/\">Napoleon Grill<\/a> down to low and only turned the slices once, to preserve some nice grill marks, and to avoid sticking and tearing.&nbsp; When they were soft, I pulled them off and drizzled on a bit more olive oil and some of my precious Venturi-Schulze balsamic vinegar and some chopped parsley. If you&#8217;ve never tried this <a href=\"http:\/\/www.venturischulze.com\/products\/products_main.php?page_id=products&amp;subid=balsamic\">vinegar<\/a>, you don&#8217;t know what you&#8217;re missing.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_2019.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_2019\" height=\"150\" alt=\"Img_2019\" src=\"\/images\/various-small\/img_2019.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> I had roasted a whole bulb of freshly harvested garlic for one of my upcoming radio shows, and I had most of the head left.&nbsp; So I squeezed out the remaining cloves into a bowl and put an equal amount of miso paste in with it, along with a splash of toasted sesame oil and a dollop of soy sauce.&nbsp; Mixed it all together, then slathered it over the fillet and put it on the grill at about 400F for 10-15 minutes, just until the halibut easily flaked.&nbsp; All the flavours blended together with the heat and made a great counterpoint to the robust white flesh of the halibut, Yummm!&nbsp; Oh, that stuff you see around the halibut is a sharp mango salsa I made with one diced mango, some sweet white onion, chopped cilantro, a chopped pickled jalapeno, salt, pepper, olive oil and a little red wine vinegar.&nbsp; Oh, almost forgot, tossed in the rest of a box of boysenberries I picked up at the Duncan Farmer&#8217;s Market on Saturday morning.&nbsp; The weather was great, we sat outside with a crisp white Orvieto Classico and smiled at each other.&nbsp; Life is good!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since I have been quite heavy on meat and pork fat for the past few weeks of grilling (and I haven&#8217;t even gotten to the pork hocks and pig&#8217;s feet in the freezer) I figured I would do something a &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/just_for_the_ha\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-309","post","type-post","status-publish","format-standard","hentry","category-barbecue"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=309"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/309\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}