On one of the rare hot days in the Pacific Northwest, it's a welcome relief to not have to turn on any heating elements in the kitchen. So we take our food (and our piña coladas) outdoors.
The Menu?
- salt & pepper potato 'chips'
- Cilantro Lime Halibut
- grilled Romaine Heart with pecans, cranberries and creamy balsamic
- pineapple skewers
Directions:
take a few potatoes, clean and slice thinly or with mandoline. Toss with olive oil, sea salt & pepper. Grill on sheet of foil so it doesn't fall between grates.
Take fresh or thawed halibut fillets pat dry with paper towel, place in baking dish and cover with a bit of Italian dressing, coarse chopped cilantro and juice of 1 lime.
Spray Romaine Hearts with olive oil or canola, place on grill briefly just for charred effect. Top with grilled pecans, cranberries and *balsamic dressing (recipe to follow)
Skewer large chunks of pineapple and grill on foil for a few minutes to achieve slight grill marks and thus releasing caramelized rich flavors of the fruit.
*Balsamic Dressing:
1/4 cup balsamic vinegar 1 teaspoon chives, minced 1 teaspoon parsley, finely chopped 1 1/2 teaspoons plain greek yogurt 1 teaspoon Dijon mustard 1 teaspoon sugar 3/4 cup olive oil, extra virgin salt fresh ground black pepper
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