Grilled Halibut And Portobello Mushrooms With Vidalia Onion Relish Recipes

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

EASY GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Clean the portobello mushrooms and remove the stems. Drizzle the gill sides with the olive oil and use your hands to rub all over the mushrooms, including the bottoms. Then drizzle the gill sides with balsamic vinegar, sprinkle with kosher salt, and add several grinds of black pepper.
• Place the mushrooms directly on the grill grates gill side up and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates) and cook for an additional 2 to 3 minutes until browned.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

GRILLED HALIBUT AND PORTOBELLO MUSHROOMS WITH VIDALIA ONION RELISH

Steps:

• To make the relish: Mix the garlic, onions, and cilantro with the vinegar. Season with salt and pepper. Add sugar, a little at a time, until it tastes "sweet and sour." To make the oils: Juice each pepper separately, or puree each pepper separately and pass the purees through fine-meshed sieves. In two small saucepans, cook the pepper juices over medium heat until they are reduced to syrup. Whisk 1/2 cup of oil into each. Season with salt and pepper. Put the pepper oils into separate squeeze bottles. To cook the halibut: Prepare a charcoal fire and let the coals burn until they are covered with white ash. Or, heat a gas grill to high. Spray a wire grill rack with vegetable oil spray and place over the fire to heat. Preheat the oven to 400 F. Season the halibut with salt and pepper. When the wire rack is hot, place the fish on the grill and sear for 30 seconds, leaving grill marks. Turn the fish 45 degrees with a spatula or tongs and sear for another 30 seconds on the same side. Turn over and sear for 30 seconds on the other side. The fish may also be seared in a grill pan on the stove. Put the fish in an ovenproof skillet or baking dish and add the vegetable stock. Bake until the fish in done through and flakes easily, 3 - 5 minutes. Place the mushrooms and asparagus on the grill or in a grill pan and cook 30 seconds. Turn and grill 30 seconds longer. Season with salt and pepper. To serve: Place 2 to 3 tablespoons of drained onion relish in the center of each plate. Lay the fish on top, criss-cross grill marks showing. Place grilled portobellos and asparagus around the fish. Garnish each with a cilantro sprig. Drizzle red and yellow pepper oils around the grilled vegetables. Carlos' Vegetable Stock Combine all ingredients in a large pot over high heat. Bring to a boil, reduce to medium-low, and simmer 1-1/2 to 2 hours. Strain through cheese cloth into a non-aluminum bowl. Cool to room temperature, cover with plastic wrap, and chill. The stock may also be frozen in ice cube trays for longer storage.