Halibut From the Grill

Rinse the halibut slices, dry, acidify with juice of one lemon. Wash and dry the zucchini, cut out the fruit.

Cut unpeeled into narrow longitudinal slices. Finely chop garlic clove. Mix 5 tbsp oil with a little grated thyme, garlic and 2 to 3 tbsp juice of a lemon. Marinate the zucchini slices in it.

Meanwhile, preheat the broiler and line a baking sheet with aluminum foil. Dry the halibut slices thoroughly, brush them with oil, season with salt and lay them out on the baking tray. Add the properly drained zucchini slices and sprinkle with salt.

Now grill both for 10 minutes, then turn to the other side and grill another time for about 10 minutes. If the halibut slices are very thin, sauté only 8 min. per side! In the meantime, cook Dutch sauce with cow’s milk according to package directions, season with a tiny bit of thyme and a tiny touch of nutmeg. Mix the egg yolk with a little bit of lemon juice, mix it with the sauce and fold it into the sauce. Serve with slices of fish and zucchini.

Serve with French fries or parsley potatoes.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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