With the fall upon us I feel I should be preparing more hearty fare.
Updating my repertoire of warming soups, savory stews and slow cooked braises.
But two things got in the way of that thought this week.
First, is has been well into the mid 70’s.
Second, I don’t just have a parsley bush in the garden.
It is more like a whole field.
It has burst out of the raised bed it was planted in, and is now growing in the mulched walkways as well.
I feel compelled to use it up before frost sets in.
And living in this part of Upstate New York, that could next week.
Okay not really, the forecast for the next week is quite warm.
I for one will be soaking up as much warmth and sunshine as possible.
I will have to get back to you with those soups, stews and braises……..
- 4 halibut fillets, approx. 4-6 oz each
- 1 Tbs olive oil
- Juice of 1 lemon
- 2 Tbs fresh parsley, chopped
- 1 Tbs fresh chives, chopped
- pinch of kosher salt
- 1/2 tsp black pepper
- For the pesto
- 4 cups fresh parsley
- 1 cup chives, roughly chopped
- 1/2 to 1 cup olive oil
- juice of 1 lemon
- 3 garlic cloves
- pinch of red pepper flakes
Wash and pat dry the halibut.
Lay on large platter and drizzle with olive oil and lemon.
Sprinkle with parsley, chives and salt and pepper.
Add to preheated BBQ that has been well oiled and cook over med-high heat for approx 10-12 mins.
Or until internal temperature reaches 145 degrees.
Remove to warmed platter.
For the pesto, add parsley, chives, garlic, lemon, salt, pepper and red pepper flakes to food processor.
With machine running slowly add olive oil until you reach the consistency of a loose paste.
Spoon pesto over fish and serve.