Yesterday was Friday in Lent so back to fish. The halibut was nice but kind of dull and the sauce didn't seem like just the right thing. It was good but not very flavorful. It may have been that I did not follow the recipe exactly. I was not sure what was meant by 3 sun-dried tomatoes. Do you put in what appears to be 3 slices of a tomato dried or do you put in what you think might be the equivalent of 3 whole tomatoes dried? I did the former which seemed to make sense given that you soften with only 1/2 cup of boiling water. I also used grilled cherry tomatoes instead of the plum tomatoes called for in the recipe but can't see why that would make a great deal of difference. In any event, the sauce was good but not great.
Today's lunch was the leftover halibut in an Indian recipe - not from the Weber book. It was wonderful. I will let Mrs. Grill'n tell you about the Indian cookbook she has. Indian spices are what a fish like halibut needs if you ask me.
- Mark
Mr. Grill'n is right. Halibut is a big mouthful of bland white fish, so it needs a lively sauce, and this recipe was not it. We've had success with cutting the fish in cubes for kabobs, so that there is more sauce and more grill flavor per piece of fish. The leftovers served with a lively spicy Indian sauce were far superior. We wouldn't use this recipe again, but would do halibut a la India.
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