Here is the revised description with all links and additional text removed: This is an easy and delicious grilled halibut ...

Heat a grill. Place tomatoes in a sieve. Place sieve on grill over indirect heat. Cover grill and smoke tomatoes until slightly wilted, about 30 minutes. Transfer to a food processor along with ...

Join us for a journey to the farmers market to pick up fresh fish, then head to the park for grilling with four different techniques that showcase a variety of flavors. **On the Menu:** - Tin Foil ...

In a dry pan, toast cumin, coriander, chili pepper, turmeric, cardamom and lemon peel over medium heat for 2-3 minutes until aromatic. Place toasted spices in a jar and add lemon peel, extra virgin ...

With fresh, local asparagus just around the corner, this is a wonderful recipe to have on hand. The grilled halibut adds a wonderful element to the dish and fits in fabulously with the wholesomeness ...

There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill — the slightly sweet flesh offset by a tiny bit of char. 1. Heat a gas or charcoal grill to ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Grilled Halibut and Salmon Bob Boland YIELD: 15 TO 20 SERVINGS Olive oil 6 pounds thick skin-on halibut and salmon fillets (see ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 1 ¾ pounds of fresh Alaskan halibut fillet (or other firm white-flesh fish), checked for bones ½ lemon, for ...

1. Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes. 2.