Just a nice bit of halibut for Larry, Jay and I tonight, cooked stove-top on the grill pan. I love halibut this way, and it’s got such a delicate flavor it really doesn’t need anything besides some salt and pepper. This corn saute was our favorite out of the three I’ve made recently. The roasted veggies were pretty good like this.

• Pan-Grilled Halibut
• Corn Saute with Ginger, Garilc & Fresh Cilantro (Fine Cooking #87, September 2007, p. 37)
• Roasted Root Vegetables with Moroccan-Style Spice Rub (Fine Cooking #88, November 2007, p. 56)

Wine: Parker Station 2005 Pinot Noir (Central Coast, California).