GRILLED ALASKAN HALIBUT, SUMMER MARKET VEGETABLES + SHALLOT GARLIC SAUCE A GLUTEN-FREE RECIPE This simple, delicious halibut with blackening spice and marinated + grilled veggies and peaches dish comes together with a light shallot, garlic sauce. Whether it’s Labor Day or any warm Sunday afternoon, head to your local market for some in-season produce and fresh halibut fillets and enjoy an afternoon of grilling and feasting together. Yield​: 4 Prep time​: 30 mins Total time:​ 45 mins Ingredients: Skin Off Alaskan Halibut Fillets Center Cut (7oz; 4 fillets) Blackening Spice As Needed Fairy Tale Eggplant or Baby Eggplant (8) Heirloom Zucchini or Standard Zucchini (4) Fresh Okra (12) Fresh Ripe Peaches (3) Fresh Cilantro (1 bunch) Lemon Slices (garnish) Kosher Salt As Needed Coarse Grind Black Pepper As Needed Canola Oil As Needed SHALLOT GARLIC SAUCE Salted Butter 1/8 th lb or 4 Tbsp Extra Virgin Olive Oil 4 Tbsp Fresh Garlic-chopped/minced 2 Tbsp Fresh Shallot-chopped/minced 2 Tbsp Fresh Oregano Leaves-chopped 1 tsp Blackening Spice ½ tsp Fresh Lemon – Juiced ½ ea Method: ​ SHALLOT GARLIC SAUCE Place all ingredients in a small saucepot and turn on low heat. Once butter is melted, mix ingredients together and let cook for another 2 minutes, turn off heat. GRILLED ALASKAN HALIBUT + SUMMER MARKET VEGETABLES Depending on the size of the vegetables, slice in half or quarter. Place vegetables in a large mixing bowl and lightly coat with canola oil, kosher salt, and fresh grated, coarse ground black pepper. Set aside. Cut peaches into wedges, approximately 6 pieces. In a separate mixing bowl, place the peach wedges and lightly coat with canola oil. Season the fillets with blackening spice on 1 side only, the presentation side. How much you put on will depend on how “spicy” you want your fish. Use lightly if unsure. Lightly sprinkle kosher salt on both sides of fillet. Lightly coat the fish with canola oil and rub into the fish. Ready to grill, make sure your grill is clean and hot with the burners on high. Place the peaches on the grill to achieve grill marks on both sides, lightly cooking the peaches. Clean the grill and place the vegetables on the grill to achieve grill marks on both sides and cooking lightly. Clean the grill again. Place fish on the grill blackening spice side down at a 45-degree angle from the grates. Cook for approximately 2 minutes and turn to the other 45-degree angle to achieve diamond-shaped grill marks. Cook another minute then carefully flip the fish to the other side. Cook for an additional 2 minutes. Be careful not to overcook the fish or it will dry out. The fish should be semi-firm when squeezed on the side of the fillet but still have a little give to it. To plate the dish, place the vegetables together on the top left side of the plate. Place the grilled peaches on the top right side of the plate, across from the vegetables. Place the fish, blackened side up in the middle, between the vegetables and the peaches. Garnish the plate with fresh cilantro sprigs. Place a tablespoon of the shallot garlic sauce on top of the fish and garnish with a lemon slice. .