Veggies in Foil on the BarB: broccoli but into florets, golden turnips sliced, yellow tiny potatoes sliced, brussels sprouts sliced, red onion sliced; sprinkle liberally with salt and pepper, add generous glugs of extra virgin olive oil and balsamic vinegar; finger toss until all veggies are coated with oil, vinegar and spices; wrap tightly in multiple layers of foil and toss on grill set to medium high for 25 minutes.
Halibut, ocean-wild, fresh caught; generous dabs of butter, salt & pepper to taste, crumble a handful of light brown sugar and drizzle with spiced rum and birch (or maple) syrup; sprinkle with ground coriander; wrap in several layers of foil and throw on medium-high grill for 25 minutes.
Alternate (non-grill) preparation: salt and pepper fish; melt lots o’ butter in a pan over medium high heat; pan sear halibut; deglaze pan once fish has been flipped once and is almost cooked with a generous splash of spiced rum; add syrup, brown sugar, coriander and let sauce reduce so it thickens to a glaze.
Some after thoughts: garnish fish with freshly chopped cilantro leaves and grated lime rind.
As Julia would say…. bon appétit!