Tuesday, May 10, 2016

# Paleo # Post

Grilled Fish a'la Midsummer Magic

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Summer is coming, and to further drive that point home, I've spent the past month working on my next Sons of Herne book, Magic of Midsummer. (See series trailer below, and click HERE to read about Magic of Midsummer--I'm excited about this tale! It's coming out in the next couple of weeks.)

In the story, the sea god/shifter Devinmar rescues a beautiful woman from drowning...and for supper on the beach, they cook fresh-caught fish over an open fire. That scene got me hankering for some nice grilled fish steaks for the new bbq my husband's getting for our anniversary this week (shh!), so I went out on the Internet in search of a recipe.

Halibut is one of my favorite fish, but I imagine you could substitute just about any in this dish. Adjust the cooking time based on the thickness and density of your steaks--obviously, a rich salmon would take more time than a delicate whitefish.

This recipe came from AllRecipes.com, with just a couple changes by Yours Truly. It's Paleo/Whole Foods/Gluten-Free friendly for those who are watching out for that stuff. If you want to see the original, here's the link: Grilled Fish Steaks

Grilled Fish Steaks


For the dry mix:
2 cloves garlic, minced
12 Tbsp coconut oil (or your preferred cooking variety...I love the flavor this adds)
2 tsp salt
2 tsp ground black pepper
1 tsp cayenne pepper
2 Tbsp fresh lemon juice
4 halibut steaks (6 oz each)


Combine ingredients (except fish) in a bowl.  Place halibut in a shallow glass dish or resealable plastic bag, and pour the marinade over. Cover/seal and refrigerate for 1 hour, turning occasionally. Preheat grill to high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut from marinade and drain off excess. Grill 5 minutes per side (depending on size of your steaks) or until fish flakes easily with a fork.

If you have trouble grilling fish without it breaking apart through the grate, there are special pans you can buy, OR lay a layer of oiled aluminum foil down first. This won't get you those lovely grill marks, but your fish will stay on top of the grill.

Serves 4. 


For those who haven't seen it, here's the trailer for my Sons of Herne series:


J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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