My weeks are so messed up. This week I thought was next and next week I thought was this week. I mixed up a few days on my calender and it all went down hill from there! There is so much going on this summer that it’s all just bleeding together! I am so knee deep in tennis right now and with work and way too many other commitments that I may just lose my mind. Maybe! I think I need another vacation. LOL! Good news all the tennis teams are doing awesome and we have made it the playoffs for the State finals. We are all pretty excited to have this opportunity again. I will play 6-7 times in the next five days which is insane. At least things will slow down in September which is coming up so quick! Crazy.
So this summer, I have only really been cooking one day a week and this week I made one of my favorite things to eat. It was a total fluke. I was at the store and the guy behind the fish counter is always so nice to me, he knows that I usually don’t buy fish because it’s always frozen. Anyway, we were chatting it up and he said that he had some FRESH never frozen halibut steaks! I was like “no way, hook me up”! He sure did! I got 1 1/2 pounds of fresh fish for $13.00. That’s nutty but if you know me, I’m always getting a good deal on something! This was such perfect timing because all my tomatoes are turning red (I have a lot of them) so I got to make this super yummy grilled halibut for dinner. I needed something like this since I have hardly a second to think about food, let alone eat it over the past few weeks! Seriously, give this halibut recipe a try. It’s definitely pretty enough for a dinner party!
- 1 1/2 pounds of Halibut steaks (or another firm white fish)
- 2 cups tomatoes chopped
- 1/2 large purple onion chopped
- 3 large cloves of garlic minced
- 1/2 cup chopped Kalamatta olives
- 3 tbs capers
- 1 lemon juiced
- 1 tbs Worcestershire sauce
- 3/4 oil (I used a high heat Mediterranean blend oil)
- 3/4 cup white wine (I used Chardonnay)
- 1 tsp salt
- 2 tsp pepper
- 1 tsp red chili flake
- In a large zip lock bag add the lemon juice, Worcestershire sauce, oil, wine, salt, pepper and chili flake. Mix up well.
- Add the fish, tomatoes, onion, garlic, olives and capers. Seal up bag and let marinate for at least 2 hours but no more than 3 hours.
- Heat up your grill to a high heat.
- Remove fish from bag and grill fish until cooked through. (I cooked my fish for 5 minutes per side).
- Place the grill pan on the grill. Remove tomato mixture using a slotted spoon to strain off any excess marinade. Cook the veges for a few minutes until heated through.
- Serve the fish with the vegetables.
I had to include this pretty tomato picture!