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Grilled Halibut with roasted Red Grapes, Spring Asparagus and Garlic Mashed Potatoes.
Serves 2:
2 x 4-6 ounce Alaska Halibut fillets
2 small clusters of red seedless Grapes
1 pkg of Spring Asparagus
2 large Russet potatoes
1/2- 3/4 cup of Half and Half
3 cloves of garlic, crushed
3 ounces of grated fresh Parmesan
Sea salt and pepper to taste
Extra virgin olive oil
Peel & dice potatoes, place in a large saucepan, ad salt and cover with water. Bring to a boil over medium high heat, boil until very soft.
Heat the half & half and the garlic in a small saucepan over medium heat until simmering, remove from heat and set aside.
When done, remove potatoes from the heat and drain off the water, mash and add the garlic/cream mix and the grated Parmesan, stir to combine. Let stand for about 5 minutes before serving.
Put oven on high broil, cover red grapes and asparagus with extra virgin olive oil, salt and pepper. Broil the grapes first and add the asparagus about 1 minute afterwards. Broil until they are sizzling and breaking the skin a little, the Asparagus should be slightly crispy but have a nice light brown color to them. Keep warm while you prepare the Halibut
Rinse and pat the Halibut dry, heat a skillet with olive oil, add the fillets and grill each side for about 3 minutes, the color should be slightly opaque on the inside, be careful to not overcook the fillets.
Serve and enjoy! -Yvonne Stern (yeah, that's me driving the new First 30!)
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Racing Rick Day's First 40.7 "Audacious"