Ingredients and Cookware:
-Fresh Halibut
-Fresh shrimp
-One whole garlic clove
-Mushrooms
-Asparagus
-Oil or butter
-Spice to taste (used: salt, pepper, basle, cayenne pepper)
-Cast iron pan (seasoned with oil)
-Cedar plank (soak in water for 1hr)
-Foil
Directions:
Cook over open fire with grill or charcoal bbq recommended.
Place asparagus on foil season with oil and spices fold foil over to lock asparagus in a s place on warm grill. Cook for 10-20 min dependent on fire temp and desire for crisp or soft texture (longer will be softer)
Season Halibut filet to taste and drizzle with oil place on wet cedar plank and place on hot grill cook until fish is tender and flakey (the idea is to allow the cedar plank wood flavor to permeate the fish)
Place mushrooms and crushed garlic in warm cast iron pan. Add oil or butter and season to taste. Once garlic starts to brown add shrimp. Cook until shrimp is ready. Stir or agitate pan as needed to prevent burning.
Slice zucchini in half's season with oil and spices and place directly on grill until brown one each side (Dark grill marks may appear this is fine)
