A quick and healthy meal to get you over hump day!
The recipe of the week is a simple dinner of grilled halibut served over lemon spinach couscous.
Marinating halibut is quite a fussy process. If you marinate it too long, the acids will start cooking the fish, making it mushy and flaky. We have found that the best way to cook this fish, is to start with a good hefty halibut steak (about 6oz), grilled on a piece of aluminum foil over the grill pan for 4-5 minutes each side. Instead of marinating, you flavor the fish with a lemon-tarragon baste.
Ingredients for lemon-tarragon baste:
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup of fresh tarragon, chopped
1 tbsp garlic powder
1/2 tsp black pepper
Baste on each side of fish.
Lemon Spinach Couscous
1/2 lemon, juiced
1.25 cup broth, chicken or vegetable
1 cup plain couscous
1 package (10oz) frozen chopped spinach, thawed
Combine lemon juice and broth in a medium saucepan; bring to boil.
Remove from heat and stir in couscous and thawed spinach. Cover and set aside for 5 minutes.
Fluff with fork and serve.
Dessert is grilled nectarines (which will work for now ... we really wanted peaches instead!) served with vanilla ice-cream.
A sweet, refreshing finish to a wonderful meal!