By Dane Feldman
Photo by Dane Feldman.
In keeping with summer-to-fall transitional recipes, I thought it best to try one that uses fall flavors. The more wintry citrus juices coupled with fresh rosemary and roasted shallots make this dish perfect for any time between late September and early March. Unfortunately, however, it won’t be grilling season for too much longer and halibut tastes best grilled in my opinion.
What you’ll need:
1 1/2 lbs Alaskan halibut
1/4 cup orange tangerine juice
1/4 cup grapefruit juice
1 large shallot, diced and roasted
1 sprig rosemary
Combine the juices, shallot, and rosemary together in a mixing glass. Whisk well and pour over the fish to marinade.
Let stand for 30 minutes before grilling for 5-6 minutes per side in aluminum foil. Brush any additional marinade on the fish and serve.