Wifes favorite
butter, herbed EVOO, basil, smoked salt,......
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03876.jpg)
Blasted at 400
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03877.jpg)
Served up with a side salad with blue cheese dressing and asparagus.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03882.jpg)
Nice!
We love fish in parchment... Never try to do it enough.
Mmmmm....That looks like it comes out moist and flaky, a challenge for halibut. How long was the 400° blast?
Oooooooh, that looks great! We're always looking for good halibut recipes - got a pile of it in the freezer.
I went 15 minutes.
OK...did the halibut as suggested....BIG hit, even with my 4 year old grandson....exceptionally easy recipe, especially for the great results.
For the smoked salt, I used 'Artisan Salt Co' brand Salish alder smoked fine salt. http://www.saltworks.us/shop/product.asp?idProduct=449
Only changes/additions were:
I used Sonoma Gourmet brand Basil/Parmesan EVOO (couldn't find "herbed EVOO" locally) http://www.sonomagourmet.com/products/details/basil-parmesan-dip-n-toss/
I added a sprinkle of smoked paprika to each steak. http://www.mccormickgourmet.com/Products/Spices/Paprika-Smoked.aspx
Will definitely do this one again...ThanX Ronbeaux!!
(http://img.photobucket.com/albums/v728/Kummok/th_mime-attachment-1.jpg) (http://smg.photobucket.com/albums/v728/Kummok/?action=view¤t=mime-attachment-1.jpg)
This is a great way to do fish. I need to do this for the wife. Looks tasty!