Thursday, April 10, 2008
Wegman's had just gotten some fresh alaskan halibut by air overnight. They filleted it for me right off the massive silvery fish. What a thing of beauty! It made a simple dinner, prepared and served in the mild spring air.
Toss spears with olive oil, salt and pepper. Grill until charred and tender. Sprinkle with good balsamic and lemon zest.
Brush with olive oil. Season with salt, pepper, garlic powder and thyme. Grill until just cooked through.
Angel hair with clam sauce