A day in the Life -- November Alaska Cuisine

Home smoked king salmon and fresh baked bagels with fruit salad greets us in our friends home this chilly November morning. This is Alaska living at its best!
After walking off our breakfast we find a small bird which is over wintering in the garden. He loves our board walk - a good hiding and feeding place for him.
It is a little winter wren, he got trapped in our well tower (similar to the tower of Rapunzel). We found him just in time to release him outside where he quickly recovered from a day-long imprisonment.

Now we are thinking dinner....

Grilled Halibut with Garlic-Dill Sauce - Heilbutt gegrillt mit Knoblauch-Dill-Sauce - the recipe is for 2 people, just multiply the amounts if necessary.

Saute garlic for two minutes in a small amount of olive oil. Add chicken stock/wine and lime zest and simmer 10 minutes, until liquid is slightly reduced. Add lime juice and olive oil and simmer for 3 more minutes.

Brush fish filet with sauce, sprinkle with 1/3 of the dill and let marinate 15 Minutes to 1 hour.
Preheat grill to medium heat after you sprayed the grill with nonstick spray or brushed it with olive oil. It is dark, so don't forget your headlamp to start the grill - daylight savings time didn't help, as it is now dark at 4pm.
Grill fish for about 4 minutes per side.
Our barbecue at 7pm. If this were summertime we would still be sitting on our lawn chairs....

Serve fish hot with additional sauce spooned over and sprinkle with fresh dill.
The sauce is enough for 6 pieces of fish. Keep cool and use it for later use for Rockfish, Red Snappper, Sole or any other fish you like.

Sauce:

• 4 cloves garlic, finely minced
• 1 cup chickenstock or use a combination of stock and wine - like I did
• zest from 1 lime or lime/lemon
• juice of 1 lime
• 4 tbsp olive oil
• 3 tbsp finely chopped fresh dill - or even more