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Halibut you pass me some shrimp.

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      It's not everyday we get a request for a meal but when the request come from our biggest fan/supporter it is hard to say no.  My wife requested a fish meal from Rex and I.  (Rex is in town for the week by the way) So being a loving husband and a loving father-in-law, we obliged.   After sifting through a few cook books/magazines we settled on Peppered Halibut Fillets with Spicy Grilled Jumbo Shrimp.  As sides we decided to make Marinated Grilled Apples with Mint and French Carrot Salad.  Rex and I made up our grocery list and headed to Greene's Fresh Seafood.  At Greene's we hand picked our Halibut and Shrimp, got razed by Anthony and some how left with zucchini.   If you are ever in Bristol and need a place to buy seafood or want to grab a bite to eat, you can't go wrong with Greene's.  After picking up the rest of the groceries from a local store we headed back and started cooking.

      We started making the marinades for the apples and shrimp. After completing them we started the French Carrot Salad.  Talk about an underdog coming up and stealing the show.  This simple salad was fresh and loaded with flavor.  So much flavor it may show up in another post soon.  This recipe came from Christopher Kimball"s Milk Street Magazine (Charter Issue, Fall 2016)   Using a food processor to shred the carrots we added balsamic vinegar, fresh tarragon, shallot, honey, cayenne pepper along with other spices.  With this dish we were able to make it hours before and let it chill in the refrigerator.  This helped us out because the grilling of the other three dishes was a site to see.

      Next we started slicing up the apples.  The recipe from Cooking Light "Grilling" called for marinating the apples for up to two hours before grilling. Using Orange juice "fresh squeezed of course" fresh mint, honey, vanilla extract, ground ginger and black pepper we made our marinade. The apples were Granny Smiths.   If it wasn't for the Carrot Salad this may have stole the show.  You could have easily ate this with some vanilla ice cream or add it to bites of halibut as we did.

    To finish this meal off we started the shrimp and halibut.  Both entrees came from Cooking Light "Grilling".  The shrimp needed to marinate for 15 minutes before grilling and the halibut needed 10 minutes after applying the rub to rest before grilling.  The Honeyed Lemon-Dijon Vinaigrette marinade was a little complexed for the shrimp but the aroma was great.  The rub for the halibut was simple as simple can be.  Black pepper, fresh lemon juice, canola oil and kosher salt rubbed on the fillet.

    When everything finally hit the grill you didn't want to blink or you would have missed a step.  The apples and shrimp need continuous basting and grilling fish is no easy task either.  Start to finish nothing was on the grill for more than eight minutes.   This meal was all prep.

     I told you that the French Carrot Salad and Grilled Apples with Mint were both excellent. Now for the main entrees.  The Spicy Grilled Jumbo shrimp were Ok.  They were a lot of work, and got blown away by the other entree and sides.  There was nothing wrong with them, they just lacked that certain something to make them special.   As for the Peppered Halibut, I was very surprised with how it turned out.  This was my first experience with Halibut and I was not disappointed. It held its own with the other two dishes and gave a great contrast.  Not to brag but they were grilled to perfection.

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