The heat certainly affected the lifestyle of the local Cremonese people. As the cool evenings set in, we would escape the overheating kitchens and sit outside to enjoy our meals “al fresco”, underneath the beautiful Venetian blue skies. I fell in love with this part of the Italian culture. I hope you enjoy this recipe while sitting outside and enjoying the evening with family and friends.
My menu this week includes fresh, seasonal ingredients – grilled halibut steaks served with roasted corn and mango salsa fresca, and accompanied by fresh greens, couscous, or any vegetable in season to complete the meal.
The thicker cut of the halibut steak is a great choice because it can stand up to the heat of the fire or charcoal grill, especially when it’s time to flip it over! Grilling the mango and corn allows for a deeper flavor to develop once incorporated with the ingredients of a salsa fresca.
The beauty of this dish is that it is versatile. If you don’t have a grill, you can make the salsa fresh and cook the fish in a pan on the stove or in the oven. I highly recommend enhancing the flavor and texture by grilling on your Bull BBQ. If you cook the fish on the grill, most of the ingredients can be cooked at the same time. Also, you take what little mess there is outside and keep the kitchen nice and cool, and most importantly, clean!
Tips from the Chef for properly cooking the halibut steaks: