A sure sign of spring is when halibut season comes. It’s such a versatile fish that I get super excited to use it right away. For our first grilled fish of the season I made it super simple (I’ll have more ideas to come). If you read our blog (if you haven’t you should!!), you know that we always try to use leftovers to make new dishes and ideas…it forces you to be creative and use everything!! Remember the fava bean puree’ we served at our dinner (here)? Well, we had so many favas left over that I made more puree’ to go with the halibut ( you can also use the beans whole for a sauté..more later on that)….super spring!! I added some marinated, shrimp and our favorite marinated mushrooms (here) to go with it and it was a hit at our house!It’s easy, delicious, super light and dinner is done! Get out the grill, get some spring ingredients and let’s go!
2 halibut fillets (8 oz. each)
6 ea. 16-20 tiger prawns
1 T. minced garlic
2 T. chopped mint
fava bean puree (here), room temperature
1 lb. crimini mushrooms, marinated
kosher salt and pepper
wooden skewers, soaked in water for at least 30 minutes.
Preheat grill to medium. Season halibut with salt and pepper and set aside. Marinate the shrimp with salt, pepper, garlic and a few dashes of olive oil. Set aside.
Marinate the crimini mushrooms for 30 minutes. When ready, place 4-5 on each skewer. Set aside.
When ready to grill, oil the grates generously. Lightly oil the halibut and place on the grill. Cook, flipping the halibut halfway through, approximately 5-7 minutes until lightly yielding to pressure when gently pressed (depends on the size of your fillet). Squeeze the juice of 1 lemon over. Set aside and cover.
Place mushroom skewers on grill and cook until lightly caramelized. Approximately 8 minutes or to your own liking. Set aside and cover.
Lastly, place your shrimp on the grill, turning once, and cook until just opaque, 2-3 minutes. Squeeze the juice of 1 lemon over and set aside, covered.
Serve the halibut, shrimp and mushrooms over the puree and drizzle with a little more olive oil.
Beijos e Tchau!