Tonight I decided to try something new from a grilling magazine. I love dirty rice but used hot links instead of the called for italian sausage and salmon instead of the halibut. turned out pretty tastey, hope you EnJOY!
Cajun Halibut with praline sauce
For the sauce;
1/2 cup chopped pecans
1 cup sugar
1/2 cup water
salt to taste
1 Tbsp unsalted butter
1 Tbsp dark rum or apple juice
For the Fish;
2 Tbsp olive oil
1 Tbsp paprika
2 tsp dried thyme
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
4 halibut fillets (6oz each)
Preaheat grill to medium high.
Toast pecans in skillet over medium heat until golden, 3-4 minutes, set aside.
Simmer sugar and water in small saucepan over medium heat until reduced by half, about 5 minutes. stir in pecans and salt, and cook 1-2 minutes. Off heat, stir in butter and apple juice. Sauce will thicken upon standing; reheat gently over low before serving if necessery.
Combine oil, paprika, thyme, garlic powder, salt, and pepper in a bowl (or use purchased cajun seasoning). Brush mixture onto fish, grill covered until cooked through and fillets release easily from the grate, about 3 minutes per side. To serve, drizzle warm pecan sauce over fish.
Dirty Rice
1/2 lb bulk italian sausage (or hot links is what I use chopped)
1 Tbsp olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1 Tbsp minced garlic
1 1/2 cups dry converted white rice (I actually use brown rice for a healthier version)
3 cups low-sodium chicken broth (or 1/4 cup more if using brown rice)
1 bay leaf
salt and cayenne pepper to taste
1/2 cup chopped scallions
Saute sausage in oil in a skillet over medium high heat for 2-3 minutes. Add onion, celery, bell pepper, and garlic, cook until soft, 1-2 minutes.
Stire in rice, saute 1 minute, then add broth, bay leaf, salt and cayenne, bring to a boil. Reduce heat to low, cover and simmer until rice is tender, 20 minutes (or almost double for brown rice). Let rice stand 5 minutes then remove bayleaf. Fluff rice with a fork and stir in scallions before serving.
EnJOY
