RISE & SHINE KAUT43 OKC
If you follow any of my recipes you have probably figured out most of my inspiration is based on what’s going on outside weatherize. I’m a seasonal “cooker” and I am okay with that.
It’s Memorial Day Weekend 2017, and a personal chef client of mine wanted a “cookout” dinner party, but something along the lines of their recent coastal trip to Spain and Portugal…. so my mind and taste buds took a journey.
Romesco sauce is one of my most favorite sauces, primarily when fish or shrimp is involved. It’s bright and smokey, the texture is a “potage” abundance on the tongue full of nutty and charred flavors reminiscent of warm summer days grilling. Versatile in use it can either be a sauce, a condiment, or a dip. I have even heard it is wonderful as a base sauce for pizza!
As far as the grilled fish goes, it’s really up to you! When grilling fish it is your call on whether you want a white fish, or darker oily fish like salmon, tuna or swordfish. For the recipe, I was looking for a fish that was mildly flavored and firm enough for grilling that could marry well with the layered flavors of Romesco. Halibut met those criteria and one of three options I had while shopping. Barramundi, Red Snapper, or even possibly Flounder were also good options.
To keep it light, because it was going to be a hot day, and no one wants to eat heavy starch foods when it is really warm, I went with zucchini noodles to accompany the grilled halibut and romesco. Zucchini or Summer Squash “Noodles” are basically spiral cut from those squash to resemble spaghetti or noodles. Luckily at my local Whole Foods Market, Zucchini Noodles come pre-cut and ready to take home. Sautéed with a little olive oil, garlic, and pinch of my “Little Bit More” seasoning added the perfect touch to this wonderful summer dinner for my client and their guests.
Have fun with this recipe and idea… make it work for you! Happy Grilling and welcome to the official-unofficial start to summer!
For The Fish
2-4 6 ounce portions fresh Halibut
In The Kitchen With Scotty “Cook’s Line Seasoning” (or salt and pepper)
Fruity Extra Virgin Olive Oil
Fresh Lemon Zest
Fresh Dill or your choice of herb (parsley, tarragon, basil, oregano, lemon thyme)
On a platter dress the fish portions with Cook’s Line Seasoning, a good drizzle of olive oil, fresh lemon zest, and chopped fresh herbs. Let the flavors meld and the fish to marinate for awhile while you heat up your grill.
On your hot prepared grill lay the portions “skin side down”. Depending on the thickness of the fish and the heat of your grill cook for around 5 minutes before turning. My queue is seeing opaque juices rising to the top of the fish before turning. Flip and grill on the other side 4-5 minutes more. The grill will also tell you when to flip. If your grill has been properly prepared ahead of time (cleaned oiled and heated) the fish will “unstick” from the grill when it’s ready to be flipped.
For The Romesco Sauce
1 large fire roasted pepper, peeled and seeded.
3 medium sized charred tomatoes
3 large cloves of fresh garlic, or to taste
5-6 ounces sliced stale bread
1/2 -3/4 cup roasted almonds (you may use roasted hazelnuts, but be sure they are skinned)
1 teaspoon In The Kitchen With Scotty “Cook’s Line Seasoning” or kosher salt & pepper to taste
2 tablespoons Italian parsley, rough chopped
2 teaspoons ground Ancho chili pepper
2 teaspoons smoked paprika
2 tablespoons sherry vinegar
1/4 - 1/2 cup extra virgin Olive Oil (Use 1/2 cup if you would like a thinner sauce )
- Preheat your oven broiler and place the rack close enough to the element that the tomatoes will char. Fire roast the peppers on your gas stove. Char all over, place in a sealable plastic bag, and let the peppers steam and cool down. Rinse off the charred skin and remove the seeds and pith after cooling. Place the tomatoes on a cookie sheet or small roasting pan and Char under the broiler. Remove and let cool.
- In a food processor add the garlic and pulse a few times to break up. Add the almonds and bread and process to a fine crumb/paste. Add the tomatoes whole, one by one, until completely combined. Best add the peppers and parsley and process in.
- Next add the seasonings: Paprika, Ancho, and Cook’s Line Seasoning, and then the Sherry Vinegar; Process smooth. Slowly drizzle in the olive oil with the machine running,
- Taste for any adjusted seasonings and remember the flavors will develop. Give it alt least an hour to rest and meld flavors if you can.
For The Zucchini Noodles
If you have a “spiral cutter” for vegetable noodles, then knock yourself out. If you are fortunate enough to find pre-cut zucchini noodles at any specialty grocery store then you are in luck!
Fresh Garlic, smashed and minced
Fresh lemon zest
Add a few tablespoons of olive oil to a sauté pan and begin to heat. Add the garlic and begin to cook but not brown. Swirl or mix around the garlic to help flavor the oil and prevent early browning. Add a good handful of the zucchini noodles and sauté making sure they are cooked and coated well with the flavored oil. Toss in some fresh lemon zest to brighten the flavor and of course, the “Little Bit More” Blackening Spice to add a smokey spice element to the noodles. Who all paired to gather with the grilled Halibut and Romesco Sauce, it is wonderful!
Pull out a nice sized portion of zucchini noodles as you would do with spaghetti and plate in the center. Top with a grilled halibut portion, and dress the top with romesco sauce.
Garnish with a bit of the micro-greens or minced fresh herbs. I also like to add a few drops of the flavorful olive oil I used in the dish to give it more of a nod to coastal Spain. Hope you enjoy!