My dad was a portly German fellow and a helluva fisherman. He taught me how tie a snell knot, hook a squirming leech, and fillet a walleye. Among his favorite fish to eat was Alaskan halibut. Spring marks the start of halibut season, and it’s time to clean the grill and fire it up. Here’s a simple, planked halibut that I cooked to christen the season and reminisce about a particularly good fisherman.
Planked Halibut for Two
1 aromatic, pre-cut plank (cedar or alder) soaked in water 30 min. to 2 hours
2 5-ounce fresh halibut steaks, or thereabouts
1 tablespoon fresh dill
diced plum tomato with seeds removed
olive oil drizzle
2 tablespoons melted butter
sliced red onion, or granulated onion
Marinate halibut with olive oil, butter, diced tomato, and dill for 30 minutes to 1 hour. Remove from marinade, place on the soaked, lightly oiled plank. Sprinkle with onion and top with thin slices of lemon. Place the planked fish in the center of a preheated 400-degree grill and shut the lid. Check it in about 10 minutes. Cook until fish changes from translucent to opaque, or until you like it best.
Toss halved bok choy with olive oil, onion, garlic and salt and pepper to taste. Spread on a baking sheet and place in preheated 450-degree oven face down for about 10 minutes. Using tongs, flip over and roast another 5 minutes. Sprinkle on Parmesan cheese and roast another 5 minutes, or until leaves are slightly crispy and cheese is bubbly.