Anna is firing up the grill for a steak, but this one is from the sea. In this episode of the Chef’s Pantry, she says skip the filet and go for a hearty halibut steak that’s made for the grill marks. She starts by wicking out extra moisture from the fish and then bathes it in avocado oil with a dusting of coriander powder. Her biggest tip for this recipe is clean grill grates and a half onion does the trick. She also makes an easy and flavor-forward scallion and lime-infused butter, but instead of a basting brush, try a long stem of fresh basil to give the fish a kiss of added flavor. To add some delicious color to the plate, she makes a curry stone fruit salad, starting the vinaigrette. Fresh lemon juice, a grassy evoo and the toasted exotic spice are mixed with a little scallion and jalapeno, for a kick, but a dollop of honey adds balance. A pinch of salt and pepper and it’s ready for a shake. Anna pours the dressing on top of fresh stone fruit made up of nectarines, peaches, plums, apricots and gives it a toss. She layers it on top of the grilled halibut for a show-stopping dish. Who wants a summer sip? Anna shares her recipe for a limoncello spritz that accompanies this meal beautifully.
INGREDIENTS:
- 2 oz limoncello
- 4 oz prosecco
- 2 oz club soda
WATCH ANYTIME FOR FREE
 |
Stream NBC10 Boston news for free, 24/7, wherever you are. |
PREPARATION:
- Mix the drink ingredients together and serve over ice with a wedge of lemon.
Get updates on what's happening in Boston to your inbox. Sign up for our News Headlines newsletter.
