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A BBQ in Halifax & a Recipe for Foil Wrapped Halibut with Garlic, Oregano & Lemon

BBQ Halibut with Oregano, Lemon, Chilli & Garlic

BBQ Halibut with Oregano, Lemon, Chilli & Garlic

A quick post for you today with a few photos. I am in Halifax now, staying with a fond old friend. When we both lived in London we often met over food and wine. Things are not much different now. We had planned a large dinner with her family, lots of dishes using the best of local produce. I was going to make my bacon fudge. Five minutes into cooking the propane went out. We had no cooker and oven.

What to do? It became a BBQ. Not one dish that we had planned could be made on the BBQ so:

Cajun prawns with grits became lemon & chill prawn skewers. The grits can wait for another session.

Chilli & Lemon Prawn Skewers

Chilli & Lemon Prawn Skewers

Halibut with chorizo, breadcrumb and herb crust became two dishes. Chorizo (the soft fresh cooking kind), tomato & pecorino koftes perched like little spicy torpedoes on the edge of the grill. Oregano, garlic and lemon woke the halibut from its slumber. We portioned it and put put each in an individual foil parcel with a simple marinade. The halibut was local (and bought in the lovely Seaport market in Halifax mid tropical storm) and beautifully tender and sweet, 15 minutes later it was perfectly cooked and delicous.

Chorizo, tomato & pecorino koftes

Chorizo, tomato & pecorino koftes

Chorizo, tomato & pecorino koftes

Chorizo, tomato & pecorino koftes

Halibut with Lemon, Oregano, Garlic & Chilli

Halibut with Lemon, Oregano, Garlic & Chilli

Asparagus and ruby chard met over an open flame instead of in a pot, and I even managed to kinda candy bacon in maple syrup on the BBQ and we served that, chopped into small bite size bits, on top. With more space and the right pot it is of course possible to make fudge, at this point, I decided to leave it though.

Ruby chard with asparagus (which later met garlic, evoo, sea salt and lemon)

Ruby chard with asparagus (which later met garlic, evoo, sea salt and lemon)

Israeli cous cous was briefly sauteed in olive oil before the propane went out. I covered it in boiling water from the kettle in a shallow pan (to about an inch above it). It soaked it all up and then I quickly steamed off the excess water on the BBQ in a foil tray. It then became a salad with goats cheese, confit tomatoes, chorizo (sauteed in a foil tray on the BBQ), red onions and herbs (which I forgot to take a photo of but I was more interested in the wine at that point :)

Prawn skewers & chorizo torpedoes - ready to eat

Prawn skewers & chorizo torpedoes – ready to eat

Sometimes, with a twist of fate and some quick thinking, things just work out better. Enjoy.

RECIPE: BBQ Halibut with Lemon, Oregano, Chilli & Garlic

Prep time: 5 minutes
Cooking time: 15 minutes (depending on your BBQ)
Seres: 1 (obviously many more if you want to)
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Last Postcard from Grenada

I spent my last couple of hours in Grenada putting together this post. I hit publish, boarded the plane, and got back today. Only when I hit publish, my post disappeared into some unknown ether. Gone from drafts to nowhere I can find, so I have just put it together again, with a very sleepy head.

Recipes, Grenada restaurants and more soon. Enjoy my last postcard for now :)

Grenada

Buying Jacks (small fish) in the blazing sunshine in Grenada

Selling jacks on the key in Grenada

Grenada

Old phone boxes, Grenada

Happy Hill, Grenada

Fisherman, Grenada

Buying nutmeg in the shell at the nutmeg factory, Grenada

Victoria Secrets, Grenada

The wild Atlantic, North Grenada

Met this guy sun drying his own cocoa in his driveway – most people have their own trees and do this

Bananas, Grenada

The Pink Palace, Grenada

Lush gorgeous rainforest in Grenada (the monkeys are in there!)

Avocados on the tree, Grenada

Vanilla on the vine, Grenada

Charlie at Charlie’s Bar, Grenada