Grilled Halibut and Kale Pesto Pasta.

Hello everyone! Here is a very tasty dish for your summer grilling.   

This delicious Grilled Halibut with Lemon-Caper Wine Sauce and Pasta with Kale and Walnut Pesto are company-worthy recipes but also an easy and delicious meal to make any time you can find halibut available at a reasonable price.

My husband and I were lucky enough to find halibut again in the fish case at our local market just last week.  We like to grill fish on the flat side of a cast iron griddle so that we don't loose any fish that flakes apart and falls through the grates.  The griddle has saved many a tasty morsel! 

I don't know how I first came across the recipe for kale and walnut pesto, but it was probably one the best new recipes I tried this year.  My personal twist on the recipe was adding some chopped garlic scapes from the garlic that I grew for the first time this season but you can simply add a clove of regular garlic. Thank you to Monique for the encouragement to grow garlic! I can't believe it will be time to plant garlic again next month! Time to scope out the local garlic sold at the farmers markets, which is the best to use for growing your own garlic. 

I want to thank everyone for your wonderful comments on my last post when I announced that I had broken my wrist! Also, many thanks for the wonderful emails, cards and care packages! Each and every one meant so much to me.

Until next time!

Grilled Halibut with Lemon-Caper Wine Sauce

Printable Recipe

Serves 4

1/2 teaspoon grated lemon peel (use organic, if possible)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine (optional)
2 garlic cloves, minced
3 tablespoons thinly sliced fresh basil (divided)
2 teaspoons drained capers, coarsely chopped
4 halibut filets, about 6-8 ounces, cut from the thick end for even grilling

Whisk together lemon juice, lemon peel, olive oil, wine and garlic in small bowl. Stir in 2 tablespoons fresh basil and capers. Season with salt and pepper to taste. Cover and let stand at room temperature until ready to use. Vinaigrette can be made 1 hour in advance.

Pat fish dry with paper toweling and brush about 1 tablespoon of the vinaigrette.

Place a cast iron griddle on top of the grill grates with flat side facing up. Heat grill with cover closed to medium-high for about 10-12 minutes. When ready to grill fish, spray griddle with non-stick cooking spray. You may also broil the fish.

Grill (or broil) halibut for about 3-1/2 minutes per side until just barely cooked through (fish will continue to cook after removing from grill. Watch carefully as halibut can become dry when cooked too long. Transfer fish to a platter and tent lightly with foil. Note: If your fish comes with skin attached, grill the skin side first and remove skin with tongs before flipping over to other side, if desired.

Whisk remaining vinaigrette and pour over fish. Sprinkle with remaining tablespoon of basil and serve.

Adapted from Epicurious

Pasta with Kale and Walnut Pesto

Printable Recipe

Yield: 1 cup pesto

1/3 cup walnuts
3 cups chopped organic kale, thick stems and veins removed (you could also use arugula)
1 clove of minced garlic – or 1 tablespoon of chopped garlic scape, if available
¼ teaspoon red pepper flakes
Kosher salt
3/4 cup grated parmesan cheese (divided)
1/2 cup extra-virgin olive oil
1 pound of pasta of your choice
½ cup of pasta cooking water, reserved

Toast the walnuts in a preheated 350F degree oven until lightly browned and fragrant – about 5-7 minutes. Cool completely.

In a food processor with steel blade, pulse the walnuts until finely ground.

Add the kale, garlic (or chopped garlic scapes) and 1/4 teaspoon salt and pulse until finely chopped.

Add ½ cup grated Parmesan and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. This will yield about 1 cup of pesto. Refrigerate until ready to use.

Prepare pasta according to package directions. Remove ½ cup of the cooking liquid before draining.

Add cooked pasta to a large bowl and add kale pesto to taste (roughly 1/2 cup per pound of pasta).

Add additional grated Parmesan to taste and enough reserved pasta cooking water to make a creamy sauce.

Serve immediately.

Adapted from Food Network

Kale Slaw with Balsamic Dijon Vinaigrette

Have you joined the kale bandwagon yet?  If you don't already know, kale is amazing for your health.  One cup of chopped kale contains a whopping 684% of a daily dose of vitamin K, 206% of vitamin A, 134% of vitamin C and 9% of calcium. On top of that, you also get some minerals like copper, potassium, iron, manganese, and phosphorus. And, it only has 33 calories!

Here is a delicious recipe for kale slaw - a great way to eat raw kale.  My initial inspiration to make this salad was the fact that I'm growing kale in a large container on my patio. I tried growing it in the ground but the bunnies found it way too delicious!

The variety of kale that I'm growing is called Dwarf Blue Curled Kale from Botanical Interests.  I just planted another large container of Red Winter Kale, also from Botanical Interests, for a fall crop (fingers crossed).

The great thing about kale is you just harvest a few leaves from each growing plant and it will keep growing more leaves!  I think I have about 15 plants in my large container.   

My second inspiration for this salad was a kale slaw post by Sue from View from the Great Island. It was the first time I had seen a kale slaw and I loved the idea. I did a little research and plucked ideas from her post and several other recipes I found online and came up with my version of this wonderful slaw.  It has ribbon-cut kale, shredded carrots, shredded red cabbage, sliced green onions, chopped parsley and toasted sunflower seeds. The dressing is a Balsamic-Dijon Vinaigrette.  A delicious combination of flavors!  The first time I served it alongside grilled halibut for guests.  The second time, was as a side for burgers on the grill for my family.  The third time, for my lunch you see here.  

Next time, I'll try adding some chopped dried cherries or dates - Mmmmm! 

You don't have to grow your own kale to enjoy this salad.  Many stores stock baby kale in clam boxes or bags, or bunches of fresh kale on the produce shelves near the lettuces. 

This would make a delicious salad to take to work with a slice of crusty bread or a few grilled chicken slices on top.  Or, simply enjoy lunch at home with a good magazine.  I don't think you'll be disappointed! 

Kale Slaw with Balsamic Dijon Vinaigrette

Printable Recipe

Makes 2 main dish portions or 4 side-dish portions

Salad:

2 cups of kale leaves, stems and any thick veins removed - make a stack and slice into ribbons
1 cup of red cabbage, core removed, sliced thinly into strips
1 large carrot, shredded on the large holes of a box grater
1-2 green onions, sliced thinly, including some of the light green part
1/2 cup parsley, stems removed and chopped (could also add 1 tablespoon of chopped fresh basil if you have it)
1/2 cup roasted, salted sunflower seeds (you could also sub toasted pine nuts)
1/4 cup chopped dates or chopped dried cherries (optional)

Dressing:

1/8 cup of good balsamic vinegar
1 teaspoon Dijon mustard
1/3 - 1/2 cup extra virgin olive oil
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon each Salt and Pepper

Slice and chop kale, red cabbage, carrot, green onions and parsley (can be done in the morning and placed into a plastic container or zipper bag. Refrigerate until ready to use.

To make the dressing, place the balsamic vinegar, Dijon mustard, red pepper flakes and salt and pepper in a small bowl. Gradually whisk in the 1/3 cup of olive oil until emulsified. Taste and add more olive oil or seasonings if desired. Also may be made in the morning and refrigerated, covered until ready to use.

About 30 minutes to one hour before serving*, place the kale mixture in a salad bowl. Add the sunflower seeds and dates, if using. Add the dressing, a little at a time, and toss until well coated. Allow to stand or refrigerate until ready to serve.

*Note: The thicker and tougher the kale, the longer the salad should be dressed ahead of time. I used baby kale from my garden so all it needed 30 minutes to rest.