Not too many days before official spring, although some days lately I thought it was here already, with temps around 11C and 12C.
I just bought fresh halibut from Save-On-Foods.
I also bought ‘Herbs Gone Fishing’ seafood herb mix.
So I took the lemon zest from one lemon and put it in each of the two pieces of fish.
Next I squeezed the juice from three-quarters of a lemon over the fish, then piled the mixed herbs evenly over both fish. If you can’t get the mixture, you can make your own mix with a combination of baby dill, which is the most predominate herb used, then basil, chervil, fennel, tarragon and savory.
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Put the herbs together and chop into smaller pieces. Next I added some seasoned sea salt, a pinch of seasoned pepper and cut into slices what was left of the lemon and put that on top of the fish.
I wrapped this in a double layer of heavy gauge tin foil and put it on a medium barbecue for about 15 to 20 minutes.
I let the fish cook a little more in the tinfoil after I took it off the barbecue and while I was getting some spinach ready for the vegetable part of the meal.
I also dumped the juice that was in the bottom of the tin foil pan I made, into a frying pan, added a little thickener and then poured that over the fish before serving.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Advisor.
