Before we went to Mexico in May I had never tasted ceviche. Probably because whenever I saw it on the menu it contained some sort of shellfish. We don’t eat shellfish – it isn’t kosher. The ceviche we had in Mexico was made with grouper. I adore grouper. There the ceviche was almost a paste the fish was minced so finely. Anyway Jeff was able to get his hands on some sushi grade grouper at our local fish market. He never writes down his recipes or even the basic outline of what he did so my best approximation is forthcoming.
That night he also grilled halibut. That was the first time we had halibut. I was always afraid to order it at a restaurant for fear that I wouldn’t like it. Silly I know. The fish was grilled with just a bit of olive oil and either lemon or lime juice. Probably no more than 5 minutes per side, flipping only once. We served it over a roasted red pepper coulis. Yummy.