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Friday, June 11, 2010

Halibut with Peach Salsa

This is another dish inspired by the June issue of Cooking Light. I closely followed the recipe and the grilling directions. Not only do I need a new stove, the Weber grill although only six years, has been blown off the deck twice during high winds and does not seem to be operating at its best. So I no longer can rely on my instincts when it comes to time and temperature.

Entree: Halibut with Peach Salsa. The salsa consists of yellow peaches, red bell pepper, green onions, arugula, lemon juice, oregano, habanero pepper and garlic. The marinade for the halibut consists of lemon juice, olive oil, garlic, fresh ground pepper. The halibut is grilled and served with the salsa.

Side: Crusty bread

Wine: Sonoma Cutrer

Post Course: Array of Cheeses. With the cheeses Raincoast Crisps, olives, peach salsa and olives were served.

Wine: Innocent Bystander Pinot Noir


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