Tip - How to Roast Garlic

To roast garlic, this one's for you Tim, you take a whole head and cut the top off of it.



Place the garlic on foil cut side up.

Drizzle oil over the garlic.

Lemon - Soy Marinated Grilled Halibut

Halibut is a firm white fleshed fish. It's texture makes it great for the grill. The flavor of this large fish is pretty mild and clean. It's great simply prepared and served with a light sauce.



You could substitute any other firm fish for the halibut in this recipe and it would still be tasty stuffs.

1 T Ginger - minced
2 T Lemon Juice
1 t Lemon Zest
1 T Light Soy Sauce (substitute gluten free soy for a GF dish)
1/2 T Dark Soy Sauce (I used a mushroom flavored dark soy)
1 T Dried or a hand full of fresh Parsley
1 T Green Onion - chopped
Garlic Chili Sauce (or other hot sauce)
Splash of Water
Halibut*



*If you buy a large piece of fish, it's best to cut it into manageable pieces. The smaller size is easier to flip and to remove from the grill. I like to keep the pieces about the size of my spatula.

Mix all of the ingredients, except the fish, together in a flat bottomed dish.

Remove about a 1/4 of the mixture and set it aside.

Place your halibut in the dish, move it around, flip it over, spoon some marinade on top of the fish, and cover it.



Let this marinate for ten minutes.


Flip the fish and spoon more marinate on top of it.

Rainbow Trout with Lemon and Herb

This trout was cooked on an indoor grill. An outdoor grill will work just as well. Be sure not to place the fish directly over the flames, so that the skin doesn't burn. You could also dust the fish's skin with flour and then cook it in a tablespoon or two of oil and/or butter, in a sauté pan.



This recipe is for one fish. I served it with half a lobster tail and pasta, it was the perfect amount for the two of us. If the people you're feeding have larger appetites, cook one fish per person.



1 pan-dressed Rainbow Trout
s/p
1 Green Onion (green part only) - sliced
1 stalk Oregano
2 slices of Lemon - cut in half
Cooking String (optional)
Melted Butter (optional)

Rinse the fish and pat it dry. Lay it flat, skin side down.



Season the trout with s/p.

Place half of the onions and oregano on one side of the fish.

Top the herbs with your lemon slices.



Add the rest of the onions and oregano on top of the lemon slices.