So I outdid myself cooking a couple of weeks ago and I wanted to share. The rice pasta recipe got a lot of response so I thought this would also be popular. Not to brag too much but I’m a pretty good cook. What I did blew my mind and my wife’ Sarahs. Grilled corn and halibut with a cilantro compound butter. Fully body mouth orgasm. I don’t know what it was, but it was one of the best things I’ve ever made. I think that getting back to my passion- food- has me paying attention to the details with my cooking, and it’s paying off. Getting better on the grill and trying new ways to make veggies go down also is helping. Like most people, I have a hard time getting in my veggies. The meal had grilled red peppers from the farmers market. Let me be honest- we put the compound butter on everything. I can hear you saying “well, yeah, put enough butter on anything and it’ll taste great.” This was different. In fact, it wasn’t that much butter. Maybe 1 tbs for each of us. That was on the fish, corn and the peppers, but the flavor! You can find recipes on line with exact measurements but let me give you my “no measure” recipes to play with.
Compound butter
2 tbs softened butter
1 tbs chopped cilantro- I used the tubed stuff and it was actually really good
pinch of salt and pepper
dash of smoked paprika (regular would work too)
garlic powder
lemon peel
Halibut
rinsed, and patted dry
sprinkle with a mix of
salt, pepper, onion powder, paprika and cumin
Corn
shucked and put on the grill until golden brown all over
Peppers
cut out the core
on the grill until skin blackens.
put in tupperware or glassware for 15 minutes to soften skin
peel skin, cut into strips or chunks
drizzle with olive oil, salt and pepper if desired
Enjoy
Ian
The recipe looks amazing. But for those of us who don’t grill a lot of fish… how long would did you put the fire to the beast?
That sounds super yummy!
I’m imagining the peppers and grilled corn becoming a salsa and serving it with the fish over a creamy polenta….
Keep inspiring us, Ian!
~C