Friday, June 1, 2012

Whole Foods Friday: Salmon and Halibut Recipes

The fish counter beckoned to me this week, and I decided to find some fish that I could put on skewers. So I did the sensible thing - I asked at the fish counter.

I needed something that was at least an inch thick, and that would hold together on the skewer, and I knew that the fish guys at Whole Foods wouldn't steer me wrong.

The fish guy suggested halibut or salmon, so I got some of each - about 1 1/2 pounds total. But of course this is a recipe where you can get as much as you need.

My plan was to make enough for dinner and also have leftovers.

Halibut and salmon aren't required - use what your fish guy suggests. You could use just one type of fish, if you prefer, but I liked the idea of having two types of fish

Here's the thing. Fish doesn't reheat well. You have to be creative with it. But I had plans, and my grilled fish fit into those plans perfectly.

Halibut and Salmon Skewers

1 1/2 pounds firm fish fillets
1/2 large red pepper, fire roasted
Juice of 1/2 lemon
Drizzle of olive oil
1/2 teaspoon fresh thyme leaves

Cut the fish into even cubes. Thread them onto skewers alternating with pieces of the roasted red pepper. Brush the fish with lemon juice, then drizzle with the olive oil. Sprinkle with the thyme.

Heat the grill or a grill pan until it's hot. Place the skewers on the grill, leaving them just until they're willing to release from the grill. Grill on all four sides. By the time you've done that they fish should be done.

Serve the skewers as-is, or remove the fish from the skewers and serve plated. If you like, drizzle with additional lemon juice and sprinkle with more thyme before serving.

Grilled Halibut and Salmon Soup
The bacon fat adds flavor, but if you don't have any, use any neutral oil.

2 tablespoons bacon fat
1/2 onion, diced
3 stalks celery, diced
1 pound baby potatoes, scrubbed and quartered
1 quart milk
Fish (leftovers from the previous recipe, plus any red peppers left as well)
Salt and pepper, to taste
Fresh thyme

Heat the bacon fat (or oil) in a large saucepan. Add the onion and celery and cook until the vegetables soften.

Add the potatoes and milk and simmer until the potatoes are cooked through, stirring as needed.

Add the fish and the red peppers and simmer just until the fish is warmed through.

Taste for seasoning and add salt and pepper, as needed. Serve garnished with fresh thyme. If you like, you can add some crumbled bacon to the top, as well.

For more information about Whole Foods Friday and Whole Foods, see the tab at the top.