This year for Father's Day we decided to treat Dad to a delicious dinner, so I began brainstorming recipe ideas using some of his favorite foods. He is a huge fan of fish, but I decided to branch out from our usual salmon, and go with a nice halibut dish. I often like to pair grilled fish with a fresh salsa using various combinations of fruits and veggies, and was pleased to find a recipe for Grilled Halibut with Peach and Pepper Salsa in the June issue of CookingLight Magazine. I've used peaches and peppers in combination before, but I was intrigued by the addition of chopped arugula and oregano -- different flavors than my traditional lime juice and cilantro.
To go with the halibut I wanted to find a unique grain dish -- some type of salad using bulgar or barley. I found two versions of a wheat salad with pistachios in CookingLight: Cracked Wheat Salad with Nectarines, Parsley, and Pistachios, and Wheat Berry Salad with Raisins and Pistachios, and took elements from each to create my own dish: Bulgar Wheat Salad with Fresh Cherries and Pistachios.
The final component of this meal was grilled brussel sprouts, which is not a frequent visitor to our table, but a veggie that my Dad enjoys (as do I) so I decided to include them as a simple side.
Here are the recipes I used:
GRILLED HALIBUT WITH PEACH AND PEPPER SALSA
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves, minced
6 (6-ounce) skinless halibut fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine lemon juice, oil, paprika, garlic in a low glass baking dish and stir with a whisk.
Add fish to dish, turn to coat. Cover and let stand 15-30 minutes.
Preheat grill to med-high heat.
Remove fish from marinade, place on grill coated with cooking spray.
Grill 3-5 minutes on each side. Serve with salsa (recipe below).
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 garlic clove, minced
Combine ingredients and let stand 30 minutes before serving.
BULGAR WHEAT SALAD WITH FRESH CHERRIES AND PISTACHIOS
1 cup uncooked bulgar
1 cup boiling water
3 Tbsp shelled pistachios
2 Tbsp olive oil
2 Tbsp lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup fresh cherries (pitted and halved)
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
Combine bulgar and 1 cup boiling water in large bowl. Cover and refrigerate for 1 hour.
Preheat oven to 350. Place pistachios on baking sheet. Bake for 8 minutes, stirring once. Cool slightly and chop.
Combine olive oil, lemon juice, honey, coriander and ginger in a small bowl, stirring with a whisk.
Combine dressing with bulgar and 1/2 cup cherries.
Add nuts, 1/4 cup green onions, and cilantro to bulgar mixture.
GRILLED BRUSSEL SPROUTS
Wash and trim brussel sprouts and soak in salt water.
Cut sprouts in half lengthwise.
Combine sprouts with olive oil, lemon juice and seasoning. Grill until browned.