Keeping it simple today for one of our family’s favorite proteins: halibut! It was on sale, fresh, and wild so I picked some up to grill. I had no idea what I was going to do with it, but I decided to have some fun and mix and match. I did use some flavor ideas from The Flavor Bible which is a great resource. The fish turned out perfectly and even if I don’t have black garlic, I will make it again.
Here I am bringing another sous vide recipe your way. This is not meant to sway you to buy one. I think I have said this before, but I never planned on having one. It was a gift and I wanted to find recipes to use with it. My best luck has been with seafood, so I wanted to share a favorite from this summer.
We had some friends visit us from San Francisco recently and they were kind enough to gift all of us with fun toys. They got me a sous vide gadget. Now, K’s brother uses one frequently but I’ve never considered getting one. It seemed too fancy for me, and too complicated. But, since I now had one, of course I had to use it and try it out! I did some research and decided that a shrimp dish would both be the easiest (it’s hard to undercook shrimp) and make the most sense to appreciate the tool (perfectly cooked shrimp that tastes extra shrimpy because of the technique sounds great!).
I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!
For awhile I had a dilemma. I wanted to try making skewers/kebabs, but I lacked the skewers. I also needed a grill. And then I didn’t really have recipes since I didn’t have the skewers…finally I went ahead and asked for them for my birthday this year. I have tried different recipes and am still learning, but this recipe was my first success!
Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.
One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.