I am an unabashed lover of Los Angeles. I especially love Los Angeles in the autumn. Well, happy days are here again because my favorite season has officially started. And though I love fall, I want to let the Los Angeles summer linger a bit longer. So I decided to grill some fish. Grilled Halibut with Fried Garlic and Cherry Tomatoes.
So when autumn rolls around are you moving the flip flops to the back of the closet? Are you raking leaves and relishing in their sweet earthy smell? Does the change in season bring a change in attitude? Me too! Because for your information, we rake leaves in Los Angeles too. Just not very many of them and we do it in flip flops.
Because one of the advantages of Los Angeles is the marvelous weather, but people unfamiliar with Southern California always (unmelodiously) ask… “Oh, but don’t you miss the seasons?”
What that ridiculous question fails to comprehend is that we have beautiful seasons in Los Angeles. There are changes in temperature of course, and we can expect rain. Which is a welcome change from our dry summers. The air feels different, The breeze blows from a new direction and the sky takes on a slightly different hue. Yes there are changes associated with the seasons in Los Angeles. Sure they are not drastic extremes, but I don’t really feel I need that kind of drama in my life anyway!
In Los Angeles, despite the glorious sunshine, the autumn brings us noticeably cooler temperatures, especially at night. My favorite part of the change from summer to autumn in LA is the slight change in the light. The sun sits at a lower angle on the horizon so everybody and everything looks just a bit prettier. But autumn in Southern California can bring hot temperatures too. Some of the hottest days I can recall often show up in September or October..
So it is easy to feel caught between two seasons here– left picking sides: do we try to hold on to summer or should we embrace Fall. I say let’s hold on to summer AND embrace fall. Because I live in Los Angeles, that’s not crazy talk either. That’s part of the Southern California lifestyle.
So go ahead. Rake your leaves, I have got some traditional autumn grilling to do.
serves 6 CLICK here for a printable recipe
- 6 (7 to 8 oz) skinless halibut filets
- 6 T extra-virgin olive oil
- 4 clv garlic, peeled and thinly sliced
- 3 dried pequin peppers, or similar hor red chili pepper
- 3 T italian parsley, roughly chopped
- 24 cherry or grape tomatoes, halved
- kosher salt, to taste
Lightly brush cleaned grill grates with oil, and prepare for medium-high indirect heat. Sprinkle fish on both sides with coarse salt and pepper. Place fish directly on grates. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley, more salt to taste and tomatoes. Serve immediately.
inspired by Bon Appetit