July 11, 2018
One of the tastiest ways to prepare fish is on the grill—although it’s a perfect candidate, light, seasonal and quick to cook, a lot of people are intimidated by the thought of grilling fresh filets. A few solutions—use a grill basket or cast iron skillet set directly on the hot grill if you want to prevent the delicate flesh from sticking.
Or—wrap the filets in prosciutto. Thick, meaty halibut steaks are great for this method; spread each piece with a bit of pesto, wrap it in a thin slice of prosciutto (or two, depending on the size of your filet and prosciutto), and cook it either directly on the grill (keep the heat medium-low) or in a cast iron skillet on the grill, or start them on the stovetop and finish them in the oven. It’s real fast food, and fancy enough to make when you have company coming over—it’s simple to make as many filets as you have people around your table.
Dense, meaty halibut is ideal for this dish, but you could also give it a try with other thick fish filets.
4 small halibut filets
3 Tbsp basil pesto
4 thin slices prosciutto
olive oil, for cooking
salt and freshly ground black pepper
Preheat the oven to 450˚F, or your grill to medium-high. Pat halibut dry with paper towel. Spread each with pesto, and then wrap in a slice of prosciutto. Brush each with oil and sprinkle with salt and pepper.
Set a large ovenproof skillet (cast iron is ideal) over medium-high heat on the stovetop or grill. Add a drizzle of oil and cook the wrapped filets seam-side down in the skillet for 2-3 minutes, until golden on the bottom. Slide the skillet into the oven (or close the lid of the grill) for about 10 minutes, until the fish is firm and the edge flakes with a fork, but the meat is still moist in the middle.
Pot roast is a classic Sunday night supper, but one that almost cooks itself—with minimal prep required, it can be dinner any night of the week.
If you’re of a certain age, you might remember a huge creamery located in downtown Calgary near the intersection of 10th Avenue and Centre Street.
When it comes to soda, cola dominates. But there’s a resurgence building, where vintage flavours and natural tastes are making a return to popularity.