We're growing shallots in the garden this year, and above are the seedlings that were thinned from the rest of their siblings in their square plot of ground outside. They look like tiny scallions or chives, and taste similar.
I'd picked up a just-over-two-pounds piece of halibut at the store on Friday, and we were planning to grill that Saturday night when my sister's kids slept over. And so at the last minute, I thought – hey! Baby shallots! I could use them with the halibut somehow! (I'm clever like that.)
So all I did (it's in the 90s here and I'm doing as LITTLE as possible in the kitchen, including prep work) was to cut the root ends off the baby shallots, and chop them up, mash up about 5 cloves of garlic, and grate an inch-sized knob of ginger. I combined all of that in a bowl…
and added the juice of a lemon, a slug of olive oil, and some salt and pepper. I slathered the flesh side of my lovely halibut with this mixture and let it sit while the coals heated up outside.
Bill grilled the fish to perfection, and here's the result:
We ate the whole thing, between the 6 of us, along with salad made with some of my greens from my Farmers' Market haul on Friday plus red leaf lettuce, and green curly leaf lettuce from our own garden, a little assortment of cheeses, and some Italian bread (also from Friday's haul). It was a simple, pleasant meal. Perfect summer fare.