Thursday, April 10, 2008

Dinner on the Deck

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.

Grilled Asparagus
Toss spears with olive oil, salt and pepper. Grill until charred and tender. Sprinkle with good balsamic and lemon zest.

Grilled Halibut
Brush with olive oil. Season with salt, pepper, garlic powder and thyme. Grill until just cooked through.

Serve with:
Angel hair with clam sauce
Grilled Eggplant


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