|BBQ Halibut Steak with Herbed Israeli Cous Cous and Beet|
We bought a Halibut Steak at TnT. It was on sale but the steaks where cut so thick that we had to get 1 slightly smaller than a lb to share between the two of us. D washed, oiled with Olive Oil and then rubbed it with a combination of two of our Dry Rubs: his favourite, Dean and Deluca's Chipotle and this other Mermaid's Fish Rub. We bought the latter in Walla Walla but it is SO SALTY, that we have grown accustomed to cutting it with other herbs or spices or using VERY little. Rub both sides and then drizzle a little more Olive Oil and press down. Set aside for a few minutes or longer in the fridge.
Place on a hot Grill for 3-4 minutes a side based on a 3/4" thick steak. Check the middle, particularly near the bone, for doneness. It just be just a barely translucent in the middle a minute before you take it off because not long after that it will dry out.
Herbed Iraeli Cous Cous
1 c Israeli Cous Cous
1 1/2 c Water or Vegetable Broth
(or 1 1/4 c depending on how much steam your pot leaks out, mine leaks a lot)
1/4 c Fresh Basil Chopped
1/4 c Fresh Parsley Chopped
1 spring Lemon Grass (fresh from so not the big dry stem, leave out if you want)
1 Lemon or Lime, juiced
1-2 T Olive Oil
Salt and Pepper
Heat 1 T of the Olive Oil in a small sauce pan. Add the Cous Cous. Let sautee a bit until slightly browned. Add the Vegetable Broth. Let simmer gently (small even bubbles that look like ginger ale) for 10-15 minutes. Turn the heat off and set aside covered for 15 minutes or more. If you have a regular element stove or gas stove, you can let it sit where it is. If you have a halogen stove, move it because it will over cook.
You can do other stuff or prep the fish in this time.
Fluff the Cous Cous so they are separated bubbles. Serving or Salad bowl. Drizzle over the other 1T of Olive Oil and Toss. Add the Herbs and Juice and Toss. Season to Taste. Set aside and serve at room temperature or slightly cool.
I also had a Beet roasted on the Q as well. MMMMMM