Guest Chef: Big N's Stoplight Halibut

My husband has a knack for surprising me. Last night he wowed me with an original creation he dubbed "Stoplight Halibut" (see the red, yellow, and green on the plate). He started with two pieces of belly cut halibut, then created a steam packet out of aluminum foil so he could poach the salmon on the grill. To the packet he added the seasoned and olive oiled fish, lemon juice, and fresh chopped flat leaf parsley. He also grilled up some plain Roma tomatoes, a simple favorite of ours. I provided a small assist with some sauteed baby bok choy with fresh grated garlic and ginger. I loved his presentation, with an artful garnish of lemon and parley.

His fish creation was perfect-- fresh, juicy, flaky, and light. It paired nicely with the wine Big N picked out-- the Fiddlehead Cellars 2007 "Goosebury" Sauvignon Blanc from the Santa Ynez Valley. The wine was bright and cheerful, with notes of meyer lemon, melon, and a little grass, and on the palate more lemon, lychee juice, and of course, goosebury.

We joked about our day, listened to some Pandora radio, sipped our wine, and then retired. Simple pleasures. I'm a lucky girl.