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It's no secret that summer in Juneau this year has been lacking. In fact, I'm told we've had less than 10 days of actual dry, sunny days since the end of April. Being the intrepid Juneauite that I am, I throw on the overcoat and endure the sideways rain and massive puddles to go about my daily routine. I also long for those treasured days of warmth and rays.
Wine, whales and wonder; lemon garlic grilled fish 082212 AE 2 Capital City Weekly It's no secret that summer in Juneau this year has been lacking. In fact, I'm told we've had less than 10 days of actual dry, sunny days since the end of April. Being the intrepid Juneauite that I am, I throw on the overcoat and endure the sideways rain and massive puddles to go about my daily routine. I also long for those treasured days of warmth and rays.

Thick chunks of salmon cook on the grill along with slices of lemon.


Grilling salmon and halibut - with a view.

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Wednesday, August 22, 2012

Story last updated at 8/22/2012 - 2:31 pm

Wine, whales and wonder; lemon garlic grilled fish

It's no secret that summer in Juneau this year has been lacking. In fact, I'm told we've had less than 10 days of actual dry, sunny days since the end of April. Being the intrepid Juneauite that I am, I throw on the overcoat and endure the sideways rain and massive puddles to go about my daily routine. I also long for those treasured days of warmth and rays.

On occasion the sun will shine and all is quite glorious. The sunrays radiating through the few clouds are like beacons of hope and encouragement. This also means it is a perfect day to get out on the water and have some fun.

My day job consists of managing Juneau's visitor centers and a 135-plus team of dedicated volunteers who welcome visitors to our beautiful city. Every once in a while I long to be the visitor; to take advantage of the sunny weather and get away from the daily grind. Yesterday was such a day.

The boss decided it was time for a staff meeting, however not in the office. We hopped onboard a small charter whale watching boat and headed out. The breeze from the movement of the boat was invigorating. The air was clear and the sun was glistening on the water.

Those who know me also know that I'm all about the food. So when we planned this meeting, I volunteered to bring some halibut and salmon to grill on the boat. We all pitched in. One brought wine and delicious Manchego cheese, another brought cheesecake, and another brought chips and veggies. We even brought some sparkling cider for Captain Grantley. No one was going to go hungry on my watch.

Our captain confirmed where the whale sightings were and we headed out. The wine cork was popped, and the meeting was officially called to order. Basically, the party got started.

After watching an amazing show of humpback whales bubble net feeding, we then went to view a most spectacular site: a large pod of orcas playing in the water. The baby one amused us all, while the bull whale impressed.

While everyone happily sat on the boat watching the show, I set up the barbecue and grilled the halibut and salmon. The group thinks the incredible smell of the grilling fish is what kept the orcas swimming around us. There was something so intrinsically right about being on the water, watching these magnificent creatures and enjoying a locally caught meal. It was a true Alaskan moment.

This week I present a grilled fish recipe that travels. Whether on a boat or grilling in your own back yard, a simple recipe sure to please: lemon garlic grilled fish.

Until next time...

Eat and enjoy,

Midgi

LEMON GARLIC GRILLED FISH

1 lb halibut, cut in to small portions

1lb salmon, cut into small portions

2 large lemons, zested and then sliced

1 teaspoon garlic, minced

½ cup olive oil

Plain sea salt

Alderwood smoked sea salt

Fresh ground pepper

Pre-heat grill to med-high. Combine olive oil, lemon zest, garlic and pepper (to taste). Sprinkle halibut with plain sea salt and Alderwood sea salt on the salmon.

Baste fish with olive oil mixture. Place basted side down on hot grill. Baste other side. Cook about 4-5 minutes then turn. Cook additional 3-4 minutes.

Place the lemon slices on the grill and sprinkle with pepper. Grill until charred. These are a great addition to the fish and add a bit of fun to the meal.

Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@ mealswithmidgi.com.


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