Working with a bunch of foodies really paid of this week when we went on a Pike Place Market food tour for our department retreat. We were shown all sorts of secret gems in the market, including the Pure Food Fish Market (the less well known fish mongers) http://www.freshseafood.com/ and Pappardelle’s Pasta Company http://www.pappardellesonline.com/.
This spurred an idea. Pike Place Fridays! Working so close to the market means I can take an afternoon stroll up when it’s not quite so busy and have a poke around. I was able to buy a few key ingredients that you just can’t find anywhere else.
On my trip this week I picked up a pound of fresh Alaskan Halibut fillets for $17.99, a bunch of asparagus for $2.00 and a pound of Supreme Orzo (Red pepper, traditional and porcini mushroom blend).
Again, the best thing about this meal is that the sauce is used in multiple ways. We marinate the fish in it, we baste the asparagus with it and we dip our bread in it.
You will need:
· Grill
· Mesh Grill Pan
· Large Sauté Pot
Ingredients
· 1 pound Halibut Fillet
· 2 garlic cloves, minced
· 2 tbsp lemon juice
· 1 tablespoon fresh parsley, minced
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· ½ Cup EVOO
· Salt and pepper to tast
· 1 teaspoon red pepper flakes
· 1 tomato, diced
· ½ pound orzo
· 1 bunch asparagus
DIRECTIONS
1. Mix garlic, lemon juice, parsley, basil, oregano, EVOO, S&P and red pepper flakes together in a small mixing bowl.
2. Place fish fillet in a large Ziploc bag and pour one third of the mixture over the fish. Set remainder of sauce aside for the time being.
3. Seal the bag of fish and place in the fridge (skin side up) for no more than 20-30 minutes. Marinating halibut for longer can break down the meat making it grimy.
4. Cut ends of asparagus off and soak in cold water for 20-30 minutes or until you ready to pull the fish out of the fridge.
5. When the fish is done marinating and the asparagus is done soaking, turn on the grill to medium high.
*TIP – Make sure to spray grill and mesh grill pan with a nonstick cooking spray like PAM. The fish will stick to the grill and create a big stinky fishy mess!
6. On stove top, bring 3 cups water to a boil. Add orzo and 1 teaspoon of salt. Leave uncovered and boiling for 8-10 minutes.
7. Put the fish in the mesh grill pan, skin side down and cover. Let cook for 15 minutes or until the fish flakes easily and is no longer opaque.
8. Add asparagus to grill after the fish has been cooking for 10 minutes.
9. Baste all sides of the asparagus with the remaining sauce. You won’t need much, maybe a teaspoon for the whole bunch.
10. Let asparagus cook for 5 minutes, rotating on the grill every 2-3 minutes to char it evenly.
11. Remove fish and asparagus from grill.
12. Strain Orzo and stir in 2 tablespoons of EVOO and 1 teaspoon of salt and pepper.
13. Slice bread and serve along with remaining dipping sauce.
This spurred an idea. Pike Place Fridays! Working so close to the market means I can take an afternoon stroll up when it’s not quite so busy and have a poke around. I was able to buy a few key ingredients that you just can’t find anywhere else.
On my trip this week I picked up a pound of fresh Alaskan Halibut fillets for $17.99, a bunch of asparagus for $2.00 and a pound of Supreme Orzo (Red pepper, traditional and porcini mushroom blend).
Again, the best thing about this meal is that the sauce is used in multiple ways. We marinate the fish in it, we baste the asparagus with it and we dip our bread in it.
You will need:
· Grill
· Mesh Grill Pan
· Large Sauté Pot
Ingredients
· 1 pound Halibut Fillet
· 2 garlic cloves, minced
· 2 tbsp lemon juice
· 1 tablespoon fresh parsley, minced
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· ½ Cup EVOO
· Salt and pepper to tast
· 1 teaspoon red pepper flakes
· 1 tomato, diced
· ½ pound orzo
· 1 bunch asparagus
DIRECTIONS
1. Mix garlic, lemon juice, parsley, basil, oregano, EVOO, S&P and red pepper flakes together in a small mixing bowl.
2. Place fish fillet in a large Ziploc bag and pour one third of the mixture over the fish. Set remainder of sauce aside for the time being.
3. Seal the bag of fish and place in the fridge (skin side up) for no more than 20-30 minutes. Marinating halibut for longer can break down the meat making it grimy.
4. Cut ends of asparagus off and soak in cold water for 20-30 minutes or until you ready to pull the fish out of the fridge.
5. When the fish is done marinating and the asparagus is done soaking, turn on the grill to medium high.
*TIP – Make sure to spray grill and mesh grill pan with a nonstick cooking spray like PAM. The fish will stick to the grill and create a big stinky fishy mess!
6. On stove top, bring 3 cups water to a boil. Add orzo and 1 teaspoon of salt. Leave uncovered and boiling for 8-10 minutes.
7. Put the fish in the mesh grill pan, skin side down and cover. Let cook for 15 minutes or until the fish flakes easily and is no longer opaque.
8. Add asparagus to grill after the fish has been cooking for 10 minutes.
9. Baste all sides of the asparagus with the remaining sauce. You won’t need much, maybe a teaspoon for the whole bunch.
10. Let asparagus cook for 5 minutes, rotating on the grill every 2-3 minutes to char it evenly.
11. Remove fish and asparagus from grill.
12. Strain Orzo and stir in 2 tablespoons of EVOO and 1 teaspoon of salt and pepper.
13. Slice bread and serve along with remaining dipping sauce.
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