Grilled Stuffed Halibut Fillets and Grilled Carrots with Thyme and Onion
4 halibut fillets- (2 inches thick)
8 tablespoons blue cheese (fresh and crumbled)
4 tablespoons bacon bits
4 tablespoons chives (chopped)
Salt & Pepper to taste
¼ cup dijon mustard
¼ cup honey
¼ cup SmokeeJo’s Datil Pepper Hot Sauce
2 cups corn flakes (crushed)
To make stuffing, mix together well the blue cheese, bacon bits and chives.
Make a deep pocket in each fillet and stuff with blue cheese mixture. Set aside.
In mixing bowl blend dijon mustard, honey and hot sauce well with a whisk.
Dip stuffed fillets on each side in to the sauce. Carefully roll into finely crushed corn flakes. Grill 15-20 minutes depending on thickness.
Grilled Carrots with Thyme and Onion
1 lb. small carrots, peeled
½ cup red onion, chopped
4 teaspoons butter
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
Salt & pepper to taste
Divide carrots between two pieces of foil large enough to fold into packets. Sprinkle evenly with onion, butter and thyme. Season with salt and pepper to taste. Loosely wrap foil over vegetables, sealing tightly. Place on grill over medium-high heat. Cook, turning once, for 20 to 25 minutes or until tender-crisp.