Another beautiful dish, both to look at and eat! It’s quick, easy and perfect for a weeknight meal.
OK, the last post was incredibly long and took me most of the day to compose – almost as long to prepare and cook.😮 As a result, it didn’t get published until this morning. In the meantime, in an effort to catch up, I’m posting two recipes today. This post won’t be nearly as long. Also, this recipe isn’t complicated, has a ton of flavor, makes a beautiful presentation and takes less than 30 minutes to make. It’s really hard to beat a recipe like this one.
As I have mentioned previously, Baby Lady loves halibut. It’s probably her favorite fish. So, when I was at the market they had just received a batch of fresh, wild Alaskan halibut. As such, I had to buy it. Once I bought it I had to decide what to do with it. The garden swiss chard is doing beautifully given the nice, cool climate we have been having. Ergo, swiss chard had to be included in the meal. Still, I had yet to figure out how to prepare the dinner. It was beautiful outside. In fact, it was clear, beautiful blue skies, 83 F and a perfect grilling day. Also, halibut is such a mild fish and I didn’t want anything overpowering. I then remembered that beautiful Grilled Swordfish with Orange Ginger Swiss Chard we had prepared last June and it got me to thinking along those lines. Instead of orange, however, I wanted more of a Thai flavor. So a light Thai based sauce was in order. Now, in making a Thai dipping sauce, in essence what this is, you must bear in mind Thai dipping sauce recipes include savory, sweet, salty and spicy notes. The base is usually soy sauce, fish sauce, rice vinegar or a combination of them. Herbs, spices and seasonings are the next thing you need to consider. Traditional Thai dipping sauce recipes may contain lemongrass, ginger, garlic, chives, and hot pepper flakes. A sweet sauce might contain ginger, lemongrass, and a sweetener (typically sugar or honey – more often sugar) mixed with rice vinegar and a little soy sauce. A more savory recipe might contain a base of fish sauce and soy sauce mixed with garlic, hot pepper flakes, and chives. Also, while dried or powdered herbs may be used, as with most cooking, fresh ingredients tend to provide an essence of freshness and greater depth of flavor. Remember, however, that fresh herbs ore fully infuse into the liquid the longer they sit. Pick and play to see what you like. It’s what we do.🙂
So, this is what we did and it is absolutely delicious!
For the Sauce
- 5 Tbsp Honey
- 5 Tbsp fish sauce
- 1/4 cup water
- 3 Tbsp fresh lime juice
- 2 Tbsp fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 jalapeño, minced
For the Pickled Red Pepper
- 1 small red pepper, peeled and julienned
- 1 Tbsp honey
- 2 Tbsp white wine vinegar
- 2 Tbsp water
- pinch salt
For the Swiss Chard
- 6 cups homegrown, fresh swiss chard
- 1/2 red onion, rough chop
- 1 Tbsp good olive oil
For the Halibut
- 1 halibut filet, 1.5 lbs
- 3 Tbsp oil, divided
- sea salt and freshly ground black pepper to taste.
First make the sauce. Add the honey to a bowl.
Add the fish sauce
add the lime juice
whisk to incorporate and set aside until needed and to allow flavors to develop.
For the Pickled Red Pepper
Add honey to bowl – notice the precise measurement –😉
Now add the vinegar
now, the water
add a pinch of sea salt
Whisk to incorporate and add the julienned red peppers. Set aside to pickle until ready to serve.
For the Swiss Chard.
Add oil to a chef’s pan over medium high and then add the onions.
Sauté for 2 minutes until becoming translucent. Now add the stems from the swiss chard. The stems take longer to cook than the leaves but have great flavor so we cook them at the same time as the onions.
Cook for another 2 – 3 minutes over medium high heat. Now, reduce heat to medium and add the chopped swiss chard leaves.
Cook over medium heat until they begin to wilt. Add 2-1/2 Tbsp of the Thai sauce.
Toss, cover and set in the back of the oven where warm.
For the Halibut.
Oil the halibut – it helps to keep the seasoning on the fish and prevents the halibut from sticking to the grill cage.
Season with sea salt and freshly ground black pepper
Because Baby Lady loves to kick things up a notch, add some crushed red pepper flakes,
Place in grill cage and put on grill over medium/medium-high heat.
Cook approximately 4 – 5 minutes depending upon thickness and turn.
Remove from grill, tent with foil and let rest while you assemble the meal.
Quickly reheat the swiss chard. Get a ring mold and place a ring of spinach in the center of a plate. Alternatively, place a mound of swiss chard on the plate.
Cut the fish into 3 equal slices. Place a slice of fish on top of the swiss chard.
Place the pickled red peppers on top of the fish
Spoon some of the Thai sauce over the fish, roughly 1 Tbsp.
Finish with a drizzle of blood orange olive oil.
Serve & enjoy!