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Yields 4 servings
4 8-ounce fresh Alaskan halibut fillets
salt and pepper to taste
Italian parsley sprigs as garnish
roasted garlic mashed potatoes (see recipe below)
12 asparagus spears (see recipe below)
caper vinaigrette (see recipe below)
Season the halibut with salt and pepper. Place fish on aluminum foil; fold and crimp edges to close completely. Grill on a barbecue with the cover closed for about 12 minutes. Open foil and drizzle one-half cup caper vinaigrette over fish. Close foil again and let sit for 3-5 minutes. Place the roasted garlic mashed potatoes in the center of the plate with the asparagus spears on top. Place halibut on top of the mashed potatoes and the asparagus. Garnish with the fresh parsley.
Roasted Garlic Mashed Potatoes
1 pound Yukon potatoes, cut into cubes
1 turnip peeled and sliced
1/2 cup heavy cream
3 tablespoon butter
1 tablespoon roasted garlic puree
salt to taste
Cook the potatoes and turnips in boiling water until soft. Drain for 5 minutes until dry. Mash the potatoes with remaining ingredients and season to taste.
Sautéed Asparagus
12 asparagus spears
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons minced garlic
1/2 cup white wine
1 tablespoon unsalted butter
salt to taste
Heat oil on medium in a sauté pan. Add asparagus and sauté 2-4 minutes. Add shallots and garlic and cook for 1 minute. Add white wine and cook for 3 minutes or until alcohol has evaporated. Finish with butter and season to taste with salt.
Caper Dressing
1/4 cup balsamic vinegar
zest of one lemon
2 teaspoons minced shallot
2 teaspoons minced garlic
3/4 cup extra virgin olive oil
1/4 cup drained capers
salt to taste
In a blender add the balsamic vinegar, lemon zest, minced shallot, and minced garlic. Blend for 1 minute. Keep the blender on and slowly drizzle the olive oil until thick. Finish with capers and salt to taste. (You can store this dressing in your refrigerator for one week; it's great with salad, chicken or steaks.)