This October has been pretty spectacular; with the changing leaves, with the bright blue skies and warm sunshine, with the blustery storms; we’ve seen it all. With the sun shining and warm these last few days I can’t help but fire up the BBQ and reach into the back of my fridge for my summer favourite: Bravo Single Hop IPA; the perfect beer for the BBQ! This week I was lucky enough to score some halibut cheeks (thank you Dan!), so here’s my simple, yet lively Beer and Food pairing and recipe for this sunny October week. Bravo is perfect for a meaty, rich fish like halibut because it cuts the richness, yet offers a fun, lively citrus punch that complements the lemon-lime marinade. Oh and the slight spicy and grassy flavours of Bravo really come out with the addition of fresh dill on the fish!
Fire up the grill and grab a 6 pack of Bravo IPA (it’s almost all gone, so get it now before it’s too late).
Halibut cheeks or steaks
2 tsp of lemon juice
1 tsp of lime juice
1 tbl of olive oil
A bunch of fresh dill
Salt and paper
Make the marinade and brush on 20 minutes before putting the fish on the grill. Put the fish on tinfoil or on a grill sheet and BBQ for 10 minutes (depending on thickness of cheek/steak). Garnish with a ton of capers and red onion, crack open a Bravo, and enjoy!!