Halibut Packets with Preserved Lemon & Olives
Serves 4 4
halibut fillets (about 6 oz/170 g each) roughly chopped tomatoes mixed olives, pitted and roughly chopped
1. Preheat 1 side of barbecue grill to medium-high, about 400 F (200 C). Cut 4 large pieces of parchment into 20- to 25-in (50 to 63 cm) squares and 4 pieces of foil into slightly larger squares. 2. Place 1 halibut fillet in centre of each parchment square. Top evenly with tomatoes, olives, preserved lemon and garlic. Sprinkle with cumin, coriander, salt and pepper. Drizzle with wine and olive oil. Fold parchment into sealed packets, then wrap each tightly in foil. 3. Place packets directly on grill grates over side of barbecue that has not been turned on. Close lid and cook for 12 to 15 minutes, until fish flakes easily with a fork (carefully open 1 packet to check).
1 cup (250 ml)
½ cup (125 ml)
finely chopped preserved lemon cloves garlic, sliced
2 tbsp (30 ml)
2
ground cumin
½ tsp (2.5 ml)
ground coriander
½ tsp (2.5 ml)
kosher salt
½ tsp (2.5 ml)
freshly ground black pepper
¼ tsp (1 ml)
Inniskillin Winemaker’s Series Pinot Grigio
½ cup (125 ml)
extra-virgin olive oil fresh parsley or cilantro, chopped, for garnish lemon wedges, to serve cooked couscous, to serve (optional)
2 tbsp (30 ml)
4. Carefully open packets, garnish with herbs and serve with lemon wedges and couscous, if desired.
ingredient in recipe Inniskillin Winemaker’s Series Pinot Grigio $17.99 CIBC 374643 pairs with recipe Haywire Pinot Gris $22.99 BC VQA 562793
Haywire Pinot Gris showcases crisp British Columbia acidity and vibrant citrus flavours that pair wonderfully with halibut and preserved lemon.
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