spicy citrus halibut with asparagus

A slight riff on a recipe from the fine book GRILL SCHOOL by Andrew Schloss and David Joachim, this fast dinner can be made using any white fish fillets or even boneless chicken breasts. White fish is often cooked “a la plancha” (on a flattop griddle--or one with holes-- on the grill) to prevent it from falling through the grill grates and I suggest that here. You can also cook it directly on the grill grates if you’re very careful. Sides? I like a salad, too, but bread might just be enough to round out this summer meal. Sauvignon Blanc or Chablis are the wines of choice. Set the table, make the sides, pour the wine, and have everything ready before grilling the vegetables and fish or you’ll be eating a cold dinner—and that wouldn’t be bad in this case. Happy summer! Serves 2

Ingredients

2 halibut fillets-6-8 ounces each - or any similar weight white fish fillets
Kosher salt and fresh ground pepper
½ pound asparagus, trimmed
Olive oil
Canola oil--for the grill
Citrus sauce--recipe below in NOTES

Instructions

Heat the grill for medium-high direct heat. (425 - 450 degrees F)
Pat fish dry and sprinkle with salt and pepper on both sides; set aside briefly.
On a small rimmed sheet pan, or in a bowl, sprinkle the asparagus with ½ teaspoon salt and ¼ teaspoon pepper and drizzle with a tablespoon of olive oil. Toss well. Set aside.
Brush the grill with canola oil using a wad of paper towels or a cotton towel dipped in the oil.
Place la plancha (a metal flattop griddle) on the grill.
Grill the asparagus on the grill grates themselves, turning once or twice, for about 5 minutes or until tender and blackened in a few places. Remove to a platter and set on table.
Brush la plancha with oil. Place the fish on la plancha, cover the grill, and cook 2 minutes; flip carefully and cook another two minutes or until fish is opaque, but still moist. An instant read thermometer inserted at the center of the fillet should read 140 - 145F.
Remove fish fillets to the serving plates, let rest 2 minutes, and add asparagus at the side. Spoon sauce over all and eat while hot or warm.

Notes

CITRUS SAUCE: Sauté 2 tablespoons minced onion, 2 minced cloves garlic, ½ minced jalapeño (or ½ teaspoon crushed red pepper flakes), and a bay leaf in 2 tablespoons extra virgin olive oil for 2-3 minutes or until softened. Stir in 2 tablespoons white wine; let cook for a minute or so. Remove from heat and stir in zest and juice from 1 lemon and 1 lime. Add ½ teaspoon dry oregano and 1/4 teaspoon sea salt. Remove bay leaf. Taste and adjust the seasonings.