Thursday, June 10, 2010
Halibut and Fiddleheads
Ah, the perfect summer meal. It was still warm enough out last night to enjoy this dinner on our deck. Things would not have been the same tonight. I love that my husband can take two very simple ingredients and turn them into culinary works of art. The garnish does so much for food, it's crazy.
This delicate piece of fish had the perfect garnish, adding both flavour and visual stimulation with fresh dill and salty dulse flakes. But that's not the only thing that made it so special. First off, squeeze some lemon juice over the top of the fish and let it sit for a while, until it gets white on top, like making ceviche. Then rub in some salt and cipâte du lac St-Jean. After, smear a layer of mayo over the top and bbq the fish, mayo side down, and don't touch it until it's almost ready to eat. Then flip and cook for a couple minutes on the other side.
Sprinkle with dulse flakes and dill and serve with fiddleheads tossed in olive oil, lemon, salt and more dill. Delicious!