Monday, July 10, 2006
Russ Parsons, writer for the Los Angeles Times food section, is one of my favorite culinary journalists. From him, I learned about local mozzarella, discovered how to pick a carving knife, and keep up-to-date about the ripest produce at the farmers' markets.
The latest Parsons' tip I've picked up involves prosciutto and halibut, independent proof of one of my core cooking theories: bacon makes everything better. In his recent article, Summer and Smoke, he recommends grilling halibut wrapped in prosciutto. Citing the lack of fat in the fish and its tendency to stick to the grill, he explains that the prosciutto keeps the fish moist and prevents a flaky mess. Beyond the practicalities of the recipe, it also tastes damn good, especially if you follow Mr. Parsons' other recommendation (and the actual purpose of the article): grilling over wood chips. Smoky, salty, crispy fabulousness. Oh, and did I mention its easy? Salt and pepper your halibut, wrap in prosciutto, stick 'er in the fridge for a bit, and then grill (check out the article if you actually need a recipe).
Erin's Kitchen Recipe Index: Meats and Fishes