I might just make it again this weekend …
Jake Sternquist
For many host , December might be the most grand sentence of the year . But if you ask me , there ’s no better clock time to invite guests over than summer . Every year as we resile forrard and theflowers in my potsbegin to put on a show , I love to take vantage of the extended sunshine , the relaxed gait , and the gorgeous weather to invite friends and family over to linger over a meal on my terrace as the sun set .
Credit:Jake Sternquist
In the past , I stuck to my reliable function : Fill myoutdoor barcart with mountain of sparkle waters and a pitcher cocktail ( The Lone Ranger was a hit last year ! ) . As Edgar Guest would make it , I ’d welcome them with a round of drinks and a summery snack like aFruit Platter with Maple - Mascarpone Dip . For the main , I ’d ordinarily default on to crowd - pleasing and make - ahead - friendly stock - up of ho-hum cookerPesto Chicken SandwicheswithClassic Broccoli Salad .
This yr , I ’m feel surefooted and ready to mix things up . So when I total across a recipe that my go - to entertaining look usher , Ina Garten , said was one of her pet for summertime parties , I jazz I had to try it myself . Who ’s quick to go fish ?
How to Make Ina’s Grilled Halibut with Tomato and Caper Sauce
When she shared thissummer entertainingrecipe with our friends atFood & Wine , Ina tell them that Grilled Halibut with Tomato and Caper Sauce is one of her signature ace - in - the - holes when hosting folk al fresco . Not only can the sauce be made forward , so she can be present with her guests , but the grilled fish cooks in a mere 8 minutes while everyone socialise and locate in .
Here ’s how to cheer it at home :
What Makes Ina’s Halibut Recipe Special?
In the past , I ’ve felt a bit intimidated by ready fish for a gang . But Ina ’s recipe makes it almost foolproof — and allows me to center solely on the Pisces the Fishes since it ’s potential to have the sauce done a day or two before . That make - ahead - ability of the sauce is the magic trick that won me over at first sight….and the flavor of that sauce made me swoon at first bite .
It might wait like a fairly standardmarinara , but the crave - suitable consistency and balanced flavor of the sauce make it scrumptious enough that I ’d enjoy use up it by the spoonful . Thecanned tomatoesmelt down into a sweet - tart , aromatic , and umami - rich jamming , and the salty , briny capers andwhite winebrighten things up beautifully . This was a great reminder that I should be cooking withcapersmore often — they’re such an affordable style to promote flavor instantly .
I adore the fact that the sauce starts with trusty andbudget - friendlycanned tomato , so I need not wait until tomato time of year is in full personnel to make this tomato - caper sauce on repeat . ( I bet it would also be incredible slathered oncrostiniand topped with crumbled goat cheese , or used as a sauce for other proteins like chicken , pork , or steak , too ! )
Tips for Making Ina Garten’s Grilled Halibut
While essay out this recipe myself , study up on all of Ina ’s pro peak , and compare notes with our Test Kitchen pro , I roll up a handful of secret for success :
The Verdict on Ina’s Grilled Halibut
Ina Garten ’s Grilled Halibut with Tomato and Caper Sauce looks graceful but is actually so easy . ( That ' can be our footling secret ! ) Low in carbs yethigh in protein , healthy fats , and fresh flavor , I think this beauty will swag in halibut loversandsome diners who are sceptical about fish .
Paired with asalad , a side ofbreadorpotatoes , and the rest of that bottle of vino , I can see using this as one of my go - to entertaining recipes all summertime long . And since it have canned tomatoes and unfermented St. Basil the Great , one of my year - turn options now that I have anindoor herb garden , I might bring back this formula for the holidays , too ( using an indoor grillroom cooking pan on my stove ) . The reddened and light-green motif would feel so festal !
