This Memorial Day was pretty low-key, and that's the way I like things most of the time. It was just me, my Handsome Hubby and our Nephew who is staying with us for a bit until he finds an apartment while going to school. Our house is kind of like a boarding house sometimes. It seems like more often than not, we have a guest. I really enjoy this aspect of our home. Anyways, back to our BBQ. I picked up some wild-caught Alaskan halibut (my favorite fish) for an excellent price at Safeway and was dying to incorporate it into our BBQ. Biggest obstacle: my Handsome Hubby hates halibut...
For the beautiful halibut, I wanted to do a parchment pocket, so I lined foil with parchment (so I could grill it). In these packets of deliciousness, I placed a fillet, some butter, shallots, green chilis, a couple dollops of my homemade plain yogurt, dash of chipotle, and some fresh cilantro. Wrapped these up (one for each of us) and threw them on the grill. Correction: my Handsome Hubby/Grill-Master put them on the grill. :)
I was sure to seal the packets tightly so none of the wonderful juices escape.
We decided to take a dip in the pool while the fish packets and corn were grilling. To be fair, we took turns turning the corn. Baby Boy was content to float around in his baby ring.
Then my Handsome Hubby paid hommage to his Southern California roots and broke out the boogie board to play with. Baby Boy took to it right away. Just look at that face!!
Balanced on it like a pro!
In the meantime.... corn was a 'roasting and fish was a'steaming.
Just over 20 minutes after going on the grill, the fish and corn were ready to come off the grill and be enjoyed.
My husband said that this was the best recipe for halibut he's ever tasted. I think I may have converted him!! I served this with a green salad and made a simple salad dressing consisting of plain yogurt, garlic, cilantro, and lime juice. It really was an amazing meal.
Southwest Fish Pockets with Cilantro-Lime Roasted Corn
4 ears corn
1 stick butter, melted
2 Tbs. Lime Juice
2 Tbs. Fresh chopped Cilantro (or 2tsp. Dried)
Peel back the husk of the corn and remove the "hair" inside. Mix butter, lime juice, and cilantro and brush over corn just before placing on the grill. Continue to brush the butter mixture over the corn as you occasionally rotate the roasted corn for about 20 minutes on a hot grill.
Southwest Fish Pockets:
4 fillets of Halibut (or white fish of your choice)
1 stick Butter
1/2 - 3/4 C. Plain Yogurt (I used whole milk yogurt)
2 fresh green chilis, chopped (optional)
2 shallots, chopped (red onions would probably work too)
2 green onion tops (green part)
Dried Chipotle powder to taste
4 Tbs. Fresh Cilantro or 4 tsp. dried (more or less to taste)
4 pieces of aluminum foil
4 pieces of parchment
Line the aluminum foil with the parchment paper. In each "pocket", place a fillet (I cut each of mine in to 3 pieces), and 1/4 of each of the remaining ingredients. Fold the pockets so that none of the juices can leak out. Place on a BBQ Grill for about 20 minutes. If you are doing this in an oven, I would guess that baking them for 20 minutes at 375 would work also.
Happy Memorial Day!! Thank you to all of those who have served and continue to serve. My prayers go out to those families who have paid the ulimate price for the freedoms we enjoy today. I will always remember the price of freedom and honor those who have paid it.
Shared at: Frugal Tuesdays, Teach Me Tuesdays, Tip Me Tuesdays, Nature's Nurture, Healthy 2Day Wednesday, Works For Me Wednesday, Homemaker's Challenge, Tastetastic Thursday, Homemaker by Choice, The Becoming Kitchen, Foodie Friday, Thriving on Thursdays, Whole Food Wednesdays, Delicious Dish Tuesdays, Tempt My Tummy Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Life As Mom, Food on Friday