Just for the Halibut

Fish Tuesday again, and I was in charge of the rice, broccoli, and beurre blanc (variation thereof) while Daniel grilled halibut out on the deck. The stress was enormous. I burned the first batch of garlic (due to a misunderstanding of when to add the wine) and had to start over. Luckily, the fish had not yet hit the grill, so the timing that magically ends in everything being perfectly cooked simultaneously was not messed up.

Variation on Beurre Blanc (with garlic and lime instead of shallots and lemon) Recipe:

1. Chop and sautee garlic in a bunch of butter for one minute. Do not burn it!
2. Add a shot of white wine
3. Reduce au sec (until almost dry)
4. Add 3 square inch cubes of butter Swirl in hot pan until melted
5. Add juice of two limes
6. Add a bunch of chopped cilantro. Swirl some more.
7. Remove from heat and pour over fish

Fish Guy has really fresh fish. Smells (like bread browning in the bread machine) wake me up at night; his fish would not have woken me up even if we were sharing a bunk. 

grilled halibut with beurre blanc, broccoli, and basmati rice

There was one little piece of halibut left, so tomorrow night .... Fish Tacos!