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At the Grill with Chef Scott Roberts: Halibut

At the Grill with Chef Scott Roberts: Halibut

Ok guys, I'm really sad to say this because you've been loving this series so much, but this the final post in our series with Chef Scott Roberts. Be sure to read part 1 (scallops), part 2 (sea bream), and part 3 (duck) for more great discussion and meal inspiration. I've covered all of our food allergy-related points in the previous posts so we'll jump straight into a recipe. 

Smoked BC Halibut, Zucchini, Candied Lemon, Flowering Chive, Spinach

Ingredients
1 fillet of halibut
a handful of salt
a large bowl full of cold water
1 summer squash
1 zucchini
zest of 1 lemon
a handful of flowering chives
olive oil
several handfuls of spinach

Method

There are a few things that should be prepped ahead of time; the lemon, spinach, and halibut brine. To brine the fish soak it in cold water (it should be fully submerged) with a good handful of salt mixed about. Let it sit for several hours for a flaky, flavorful fish. 

Now for the lemons. Peel lemon skin and avoid the white pith as it's bitter. Add a bit of water to a pot and bring it to a boil with the peels, then strain. Add cold water and repeat this process 3 times to remove bitterness. Bring 2/3 cup of water, 2 tbsp sugar, and 1 tsp of salt to a boil with the blanched peels and let sit for 2 hours. The lemon peels will keep for a few days in the syrup in the fridge.

To make the spinach you'll need to steam it, then blend to get a nice watery consistency. Set aside until it's time to plate the dish.

Flowering chives are so pretty! To prepare them Scott washed them, then tossed into a metal strainer and tossed with a little olive oil and salt. Then he threw the strainer onto hot charcoal so that the chives could pick up its toasty flavor. This only took a couple minutes. 

Create cute little half-spheres of zucchini using a melon baller. Toss them into a small sauce pan and add some olive oil and salt. Put the lid on and let them steam for a few minutes until fork tender.

As that's cooking you can grill the halibut. Pat the flesh dry and then rub with olive oil. It should already be salty enough from the brine so make sure not to over salt it. Make sure the charcoal is nice and hot, then throw the fish on and let it cook through on each side. 

Now comes the assembly! Plate the fish while it's hot, spooning the spinach water and finely julienned lemon peel over top, then add the flowering chives and zucchini. 

How beautiful is that? This is a fresh-tasting, bright, healthy way to prepare halibut. Perfect for a weeknight meal!

If you would like to contact Scott for catering, events or other opportunities, feel free to send an email to scott7@gmail.com

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