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Summer BBQ “No Recipe” Recipe

By Rebeka Carpenter. Posted on August 3, 2019 in Stories + Recipes

My husband and I have been “glamping” on our sailboat over the past week in lovely Cortes Bay, on Cortes Island. Amazingly, we have been enjoying some of our very favourite meals of recent memory. So what this means is, simple, simple, simple, and a barbecue!

My husband, Don, mans the BBQ, and I do all the prep, set the table, light candles, etc. I will give you a wee list, just to get you started, but the main thing is to use what you have on hand, and recognize that most food, tastes better when cooked and eaten outdoors. And summer time is the time to be outdoors, as much as we are able!

Ingredients

  • One piece of halibut or other seafood of choice (to serve 2 people, approx. 1 pound)
  • Summer herbs: parsley, basil, tarragon, mint, etc. You get the picture- lots of herbs, diced fine!
  • Salt and pepper
  • Extra virgin olive oil
  • Fresh garlic cloves (We used fresh elephant garlic from our local Reef Point Farm and it was sublime, juicy, and mild tasting)
  • Veggies (we have lots of summer squash from the garden right now that we cut in big chunks. We also like peppers and eggplant)
  • New potatoes from the garden. I do cheat and cook these on the stove- top, but you can BBQ them as well, it just takes a bit longer

Method

So the no recipe, recipe, works like this: Wrap your seafood in a paper towel to dry well. Salt and Pepper it. Remove from the fridge approx 1/2 hour prior to your cooking time to bring to room temp. Rub the fish lightly with oil and sprinkle with a dusting of herbs & garlic on both sides. Cut your veggies into big chunks, or tear the pepper with your hands, in irregular chunks. It is very satisfying to do this! Dribble or splash some oil on your veggies, add salt and pepper, and they are ready to put on the BBQ. You can do the same with the potatoes or not.

The timeline, depends upon the thickness of your seafood and the veggies, so sit back and have a cold drink and enjoy the summer dusk time. When everything is cooked to your satisfaction, put it on the table, add more of your herb & garlic blend and toss, enjoying the summer bounty!

The first night we spent on the boat we BBQ’d a duck breast, and it was by far our very favorite meal together, EVER!

I have taught many cooking programs at Hollyhock over the past decade, and will be presenting in the lovely ocean view kitchen again this upcoming Sept 1-6. Please join me for some cooking fun, both Hollyhock related, and in the style of nourishing yourself in one of the best ways we can in life; by cooking for yourself and those you love. hollyhock.ca/garden-to-table

Now get outside with your BBQ and have some food fun!
Bon Appétit!

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