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I am pretty pleased with the way last nights dinner turned out. Halibut fillets and stir fried rice noodles. Mince about 3 cloves of garlic and mix with about 1/3 cup of olive oil. I use a glass dish and like to smear the mixture on the skin side of the fish and then place the fish skin side on the mixture and cover with plastic wrap and place in the fridge for about 20-30 minutes. While the fish rests turn you grill on low and let it heat up. Remove the fish and wipe off by hand. You want to leave the oil and remove the bits of garlic. Liberally apply kosher salt and fresh ground pepper to the fish. Start the fish skin side down and let cook for about 4-6 minutes, depending on your grill. Flip the fish and repeat. I use a digital instant read thermometer and aim for 130-135F. If the skin wants to come off while it is still grilling that's fine, let it. If it doesn't come off that's fine also. I flip the fish back over and shut the grill off. While that rests, I plate up the noodles and then retrieve my fish. I cheat on the noodles and use a boxed pad Thai mix:
A Taste of Thai
The red dots are Sriracha hot sauce.
Since my wife wanted diet soda and not wine, I opted to enjoy my meal with a bottle of Hornsby's amber draft.
A Taste of Thai
The red dots are Sriracha hot sauce.
Since my wife wanted diet soda and not wine, I opted to enjoy my meal with a bottle of Hornsby's amber draft.
