Northside Kitchenette

Northside Kitchenette
Northside Kitchenette is the kid sister to next door's Northside Social.  While Northside Social serves only dinner, Kitchenette serves only breakfast and lunch.  I've been a fan of Northside Social for awhile now (though it hasn't been as consistent as I had hoped), and I've been dying to try Kitchenette.

Brandon, a colleague of mine from the Greater Indianapolis Chamer of Commerce ChamberAction Committee, invited me to lunch to talk shop, and I was delighted when he suggested it.  Walking in was a pleasant surprise.  Kitchenette is light-filled and airy, with a decidedly chic city feel.  It is definitely the daytime counterpart to hip, urban Northside Social.

As I wait for Brandon, I order a house brewed citrus green tea (they have 2 daily brews).  It is spiced and lovely. I am so appreciative of places who offer an iced tea selection, especially in the summer.

Northside Kitchenette
Summer Veg
The menu is chock full of interesting sandwiches and salads.  In fact, Brandon and I have a hard time choosing.  I decide on AK's Grilled Cheese, which sounds like perfection: baby spinach, balsamic marinated grilled portobella mushrooms with melted brie and fresh mozzerella on whole grain bread.  Brandon gets the Summer Veg: avocado, cucmber, hummus, field greens, sprouts and tomato on whole grain.  The sandwiches are served with house made potato chips, but an upgrade of hand-cut fries or fruit is available.  We both opt for chips.

AK's Grilled Cheese
The sandwiches arrive and look beautiful.  Before I take a bite, Brandon decides he is ordering mine next time (it looks that good). Both sandwiches are delicious.  I do wish mine had been on different bread, as the texture of the whole grain didn't quite jive with the delicacy of the brie and mozzerella. 

Service is prompt and friendly. The prices are incredibly reasonable (I think our lunch was about $23 with tax and tip). Northside Kitchenette gets 4/5, and I can't wait to go back.  Cheers!

Palomino

When my boss comes to town (she's based in Chicago), I always look forward to sharing a meal with her.  She has impeccable taste in wine and enjoys food as much as I do. Not only is she a fantastic conversationalist and a great listener (with many tales of triumph, folly, and humor), but she is just fun!

Since she is from Chicago, I can't help but be on a subconscious quest to brag on my city and all of its best parts.  I've taken her to many of my favorite spots to eat (Petite Chou, Harry & Izzy's) and drink (Midtown Grill, Olive's) in a constant quest to show off how great Indy is.  So far I think I'm doing okay, as she regards Indianapolis as clean, safe, accessible, and pretty, with very nice people and a lot to do. (I second those sentiments.)

The Albarino flight at Palomino
Because of her truly insane travel schedule, I often have to meet her at or near her hotel.  This time, staying downtown, we choose Palomino (we can't completely break the company bank, but it's dinner rush hour and we don't want to have a long wait). Our server is a handsome, exuberant mid-20s foodie and he starts us off straight away with a flight of Albariños:  Martin Codáx Rias Baixas (Spain), Bonny Doon Ca-Del Sol (Monterrey County), Don Olegario Rias Biáxas (Spain).  This is the perfect flight to illustrate the difference between old world and new world wines.  The old world wines (the two Spanish selections) were subtly crisp, refined, and very balanced.  The new world wine (Bonny Doon) was bold, in your face with its almost briny, green acidity.  See more on Albariño below (such a great choice this time of year!):


Albariño (Galician pronunciation: [albaˈɾiːɲo]) or Alvarinho (Portuguese: [alvaˈɾiːɲo]) is a variety of white wine grape grown in Galicia (northwest Spain) and Monção (northwest Portugal), where it is used to make varietal white wines.

Albariño is actually the Galician name for the grape, with Albarín Blanco an occasional synonym. In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. [1]

It was presumably brought to Iberia by Cluny monks in the twelfth century. Its name "Alba-Riño" means "the white from Rhine" and it has locally been thought to be a Riesling clone originating from the Alsace region of France, although earliest known records of Riesling as a grape variety date from the 15th, rather than the 12th, century. It is also theorized that the grape is a close relative of the French grape Petit Manseng. [2]

It should not be confused with the Alvarinho Liláz grape of Madeira.  The above article is courtesy of Celletracker.com  Acccess the full article here.
 
Anyway, we both liked the two old world wines much better than the Bonny Doon, and we were very happy with all of this albariño in front of us.  We split a Rotisserie Chicken Flatbread with arugula pesto, roasted peppers, and romano cheese.  It is very tasty, but not life-changing.  It does hit the spot though while we wait for the main events.  I order paella and my boss orders Halibut.  

Heaven-sent Paella
The paella is a risk, and I know it.  Since tasting paella in Spain years ago, I have been drastically disappointed in most versions I have ordered stateside.  Our adorable server swears on his life that it will be amazing. Skeptical, I hope for the best. I must say, this is absolutely the best paella I've had since Spain (maybe even better).  The fish wasn't dry, there was lots of flavor from the spicy chorizo, the saffron was perfectly aromatic.  It was heaven.  My companion thoroughly enjoyed her halibut, but I don't think it was quite the transformative experience of the paella.


While dessert sounded good, we are both too full of albariño and fish to move (except we did somehow end up at Harry & Izzy's for a nightcap).  I really don't know precisely what this meal cost, but I do know two things.  First, it wasn't the most expensive meal either of us had eaten; secondly, it definitely wasn't the most affordable either.  All I know is that I would pay plenty for that luscious, take-me-back-to-Barcelona-in-one-bite paella. ¡Fantástico! I give Palomino 4/5 for excellent service, great food, and a paella that is mind-blowing. I'm sure the company and conversation did make a bit of difference, but isn't that always the case? By the way, my boss only reads this blog on occasion, so this is not a shameless brown-nosing attempt.  Cheers!


Cafe Patachou (the original)

I must confess, I love the Patachou brand.  This will not be my most un-biased review.  It will, however, like everything on this blog, be completely honest.  The entrepreneurial spirit in me loves how Patachou started, its evolution, and what it means to Indy today.  I happen to call Martha Hoover, the chains proprietress, an acquaintance.  Martha was formerly my neighbor for 5 years after moving back to Indianapolis after being in Atlanta for awhile. I find Martha to be everything fantastic about successful women in business:  a true visionary with an exacting sense of what she wants and how to get it done.  She is also a great conversationalist and very involved in our community.

My admiration of Martha aside, the foodie in me just loves what Patachou stands for.  Martha Hoover wanted a neighborhood eatery that would provide the type of food she cooked for her friends and family:  fresh, locally-sourced when possible, and French inspired deliciousness.  So she created it.  I give thanks for this often, as I find myself in one of the Patachous frequently.

What is Patachou?  A quick search revealed the following:

-Patachou was the stage name of Henriette Ragon (born 10 June 1918), a French singer and actress. After very humble beginnings, she was awarded as Officier of the Légion d'honneur in 2009. Plenty of her performances are available on YouTube if you are interested.

-After some more serious Googling of the term "patachou," and no actual definitions of the word itself, I have 2 hypotheses.  First that the name came from "pâte à choux," "cream puff pastry," in French. Or perhaps the term originated from the actress's stage name.

-The moral of this little exercise is a somewhat surprising one: 6 out of the top 10 Google search results for Patachou are in reference to the Indianapolis Brand (dozens of reviews, interest pieces about Hoover, et cetera). It is such a lauded establishment that it is hard to find the actual meaning of the word. Now that's what I call impact.

So how was my lunch? It was delicious as always.  I was having a business lunch with a colleague and our server let us linger over our lengthy conversation well beyond finishing our meal.  I had the Hippie with a Benz omelet (mushrooms, spinach, tomatoes and feta) with a side of whole wheat cinnamon toast.  It was more food than I could eat, which is saying something.  The omelet was perfectly prepared, the toast was house-made, thick-cut bread and the fruit cup was fresh and filled with seasonal berries and more. Yum.

It's not the cheapest place to eat for breakfast or lunch, but the serving sizes are generous and the ingredients are only the best. I've heard people complain about the cost before, and I never understand why given the portion size, as well as the freshness and quality of the ingredients and preparation techniques.  I give Cafe Patachou a 4/5.  It is such a treat every time I go (and yes, I have had wonderful experiences at every Patachou in the city). Cheers!






Table 52 (Guest Blog)

My friend Laurie recently took a weekend trip to Chicago to visit a foodie friend.  She was specifically on a mission to visit Art Smith's Table 52, the restaurant venture that pulled the celebrity chef away from his famous Oprah Winfrey duties. Having been a long-time fan of Smith, I asked Laurie for a quick interview on her experience. This is a momentous post for food + fizz, our first guest blog!

So Laurie, what was your favorite thing about Table 52?
I loved the cozy, warm, Southern charm of the place.  It was just so inviting!   My friend and I were also obsessed with the goat cheese, parmesan and chive biscuit that they served us when we were seated.  It was one of the best things I have ever eaten.  If they gave us another one it could have been the whole dinner!

What else was memorable about what you ate?
After the biscuit, they served us 2 deviled eggs with bay shrimp.  It must be their signature, because every dinner guest got one.

So it sounds like that is their amuse bouche?
Yes, I think so.  It was fabulous.  For dinner we ordered a sea bass special and the "Farm To Crust" of the day, which was a flatbread featuring local vegetables and artisinal cheeses.  Everything was fresh and delicious.

Did you get to meet Art Smith?
Yes! He came around to every table, it was so exciting... It made my night!

Was he as sweet as he seems on television?
Yes.  He was incredibly genuine.  He spoke with every single guest, and hung out the whole night chatting with guests and checking on tables.

What was the most surprising thing about Table 52?
The first was that the food was incredibly reasonable in price.  I was blown away! On the other hand, the wine list was very pricey.  The cheapest bottle was $90. At least there were a few to choose from, but we were shocked by that. We drank a Robert Sinskey Cabernet France (2007), and we enjoyed it very much.

Would you eat there again?
Well, I would definitely recommend it!  I am very glad I went, but there are so many fabulous places in Chicago I would probably opt to try someplace new.  But that's just me!
What would you rank it out of 5?
A solid 4/5. We had a great experience!

Thanks, Laurie!  I think f+f will have to do a hands-on review sometime soon. Cheers...

52 W. Elm Street Chicago
Reservations 312.573.4000
Monday-Saturday  5pm-9:30pm
Sunday  4pm-8:30pm
Sunday Brunch  10:30am-2pm



Splurge-worthy Wine

Last night I was invited to an industry wine tasting for one of the local distributors here in Indianapolis.  I used to attend so many of these events that they almost became a chore (I know--what was I thinking!?!).  Now I look forward to them with great anticipation, as they are few and far between (and my real job doesn't involve any sort of libation consumption).

I jumped at the chance (thank you, Brad Sullivan!) to attend the Carroll Wine and Spirits Annual Wine Gala.  As one of their former regular customers (and now a much smaller but hopefully still valued customer), I understand that this event serves dual purposes.  The first is to thank their clients (restaurants, caterers, and hotels around Indiana who buy their wine and spirits from them). The second is to introduce these clients to new potential wines on their lists.  Many of these wines are so amazing and exclusive that they only are open once a year. 

Duval-Leroy
Femme de Champagne
2000 $125
In my wine lounge days, I attended these showcases as a goal-oriented taster to accomplish specific tasks.  One year I needed to fill the gaps in my wine list, another to swap out sluggish movers, and a third to expand into new wine list territory. This year, however, as an independent blogger with no wine list (other than our house list and some random private wine tastings), I went with one goal in mind: drink the good stuff.  Scratch that, my goal was really to drink the really good stuff.

With literally hundreds of wines to taste (41 tables with anywhere from 4-25 wines apiece), this was a monumental task.  Never fear, though, I had a strategy. Though it seems simple, it worked like a charm.  I simply found everyone I knew in the room who knew a lot about wine (there were dozens to chose from) and asked them what their favorite wines of the day were.  Behold! Arriving late to the party did have a few nice perks.

Chateau Potelle
VGS Zinfindel 2009 $65
In wine, like just about everything in life, you get what you pay for (for the most part).  My specialty is value, but even I believe that sometimes you just have to splurge.  I have some kitchy cocktail napkins that say "Life is short.  Drink the good wine now!" Though this can be a bit of a struggle in these penny-pinching times, I am trying to do my best to follow this sage advice (never mind that it was from a napkin).

Without further ado (drum roll please) the best things I drank: [note: my tasting notes are after f+f, I quoted other wine tasting publication notes as well.]



Duval Leroy Femme de Champagne 2001 f+f review: Chardonnay and Pinot Noir create a lovely golden cuvee that reveals a complex flavor palette of brioche, vanilla and wood aromas alternating with citrus fruits. This champagne is not just for the celebration, it is the reason to celebrate. $120

Clos de L'Oratoire Chateauneuf du Pape 2007 $35
WS 91pts. - WA 90pts. - According to Wine Spectator: Full-bodied and ripe, with a juicy core of plum, boysenberry and fig fruit backed by cocoa, espresso and black licorice notes. A nice graphite edge helps lends just enough definition on the finish. A textbook expression of the vintage. Drink now through 2017. According to the Wine Advocate: The 2007 traditional Chateauneuf du Pape is a beauty – deep ruby/purple in color with a classic nose of jammy black cherries and black currants intermixed with lavender, spice box, fruit cake, and pepper. It is a medium to full-bodied wine with silky tannins, an alluring texture, and terrific purity and length. Drink it over the next decade
Jarvis Cabernet Franc 2006 f+f review: This Cabernet Franc (blended with 10% Cabernet Sauvignon), spends 23 months in French oak to lend balance the plum and blackberry notes.  It is a true standout in a competitive red field. $98

Pahlmeyer Chardonnay Napa Valley 2009 $60
Robert Parker's Wine Advocate - 95 pts, Robert Parker - Consistently one of the top Chardonnays in California, Pahlmeyers 2009 exhibits an impressive, thick-looking, light gold color with green hues. Loads of peach, creme brulee, honeysuckle, and subtle oak are present in this full-bodied, well-endowed, pedal-to-the-metal style of Chardonnay that will appeal to those who like white Burgundy, but with additional richness. Given its track record, expect this wine to age nicely for 5-6 years. Tel. (707) 255-2321; Fax (707) 255-6786 - Dec 2010

Chateau Potelle VGS Zinfindel 2009 $65 f+f review: Intense and elegant, this wine showcases an amazing 2009 California zinfindel harvest.  Red fruit, spices and oak melt into an easy, lingering finish that is incredibly refined, even in its youth.

Domaine Serene Pinot Noir Evenstad Reserve 2007 $50
WE 95pts. According to Wine Enthusiast:  A very elegant and refined Evenstad Reserve, with grace notes of sandalwood and a lovely cherry core. The fruit is immaculate, the concentration focused and lengthy, and the flavors are so artfully blended that the wine is seamless and perfectly balanced. Although it is drinking like a mature wine, there is every reason to cellar wines such as this— it can develop like a fine Burgundy, over decades.

Sometimes life calls for a splurge.  When splurging, I like to make sure it is worth every penny.  While the French proverb stating, "It is impossible to overdo luxury," may not be your personal credo (nor mine), a splurge every now and then is just plain nice. Cheers!

Room Four (Part 2)

(continued from Room Four Part 1 posted 7/29)


So far:  Wine--check.  Appetizers--check.  Service--outstanding.  Now it's time for our entrees.  I ordered the Grilled Chicken Thigh Skewers.  This dish had subtlety and elegance to boot: sweet corn, roasted poblano peppers, and yukon gold potatoes resting in an unctuous broth flavored with smoked paprika and cumin.  It was velvety, smoky,  spicy, and delicious.  The grilled chicken thighs were juicy, full of charred depth, and just perfect.

Courtney chose the Wild Striped Bass Tostada.  It was one of those "messy and worth it" kind of dishes, with habanero lime juice, black bean crema, and jicama slaw.  Courtney loved every bite.

Josh and Jeff both couldn't resist the Three Meat Cheese Burger.  This was no ordinary burger, either.  It was made with beef, pork, and lamb and topped with Swiss cheese and all of the normal stuff.  The burger itself was the most flavorful burger any of us had ever had.  It was juicy and scrumptious.  At one point I hear Courtney oohing and ahhing and saying "That burger is the stuff that dreams are made of."  It was truly spectacular.

Then there was dessert.  I've mentioned on this blog from time to time that dessert tends to be an after thought.  Since they only have one dessert--cookies--I thought this must be true at Room Four as well.  Not so!  These cookies were candy bar cookies.  That's right--they crush up whatever candy bars they had (we're told Kit-Kat, Snickers, Reese's Cups, and Three Musketeers are involved in our batch).  These cookies were heaven.  They were warm and gooey and filled with every flavor that you want at the end of the meal.  They were served with homemade chantilly cream for dipping, which was just plain dangerous.  I'm not typically a whipped-cream-makes-everything-better girl, but in this case it absolutely make those cookies sing.

In short, it has been such a long time since I have been that deliriously happy after a meal. Everyone at my table was in pure foodie heaven.

I give Room Four a f+f first of 5/5!  Everything was flawless, from the ambiance to the service.  The food was divine.  The prices were extremely fair.  Jeff and I have dubbed Room Four the ultimate great date restaurant when you don't want to drop serious dough.  Our dinner for four, including a bottle of wine, 2 appetizers, and a shared dessert, was $120 including tax and tip.  Not too shabby, and certainly the best value in recent memory.  Since their menu changes daily, frequenting this eatery is just an inevitably that I have happily accepted.  Cheers to perfection!

Barking Dog Cafe

Lobster Bisque
The Barking Dog Cafe is located on 49th and Pennsylvania, right across from pizzeria Napolese and around the corner from the flagship of Martha Hoover's delicious empire, Cafe Patachou. In stark contrast, the unassuming and adorable Barking Dog Cafe sits, still largely unknown in Indy (despite an appearance on Guy Fieri's Diners, Drive-Ins and Dives last year).  I have been to the Barking Dog several times.  As one of Indy's only BYOB dining options, I find it charming. I also find it charming that they allow dogs on the patio and serve them their own cheeseburger plates (and spell their name in ketchup). Our little Ike adores this cafe over all the rest (obviously!).

This meal, however, left something to be desired.  My dinner guest and I sat outside, sipping a delicious Pinot Noir of our choosing (Kokomo Winery).  We were informed by the owner, MaryBeth, that they changed the structure of their entrees, which used to include an amuse bouche and small salad, to be a la carte.  Slightly disappointed, we ordered the Lobster Bisque and a salad.  I thought the bisque was too thin in consistency and had too much nutmeg, but there were some redeeming lovely lobster chunks, so that was good.  The salad was refreshing but unremarkable.

Fried Clam Plate
Feeling indecisive about the menu options (the menu spans burgers, fried food, and upscale entrees), we decide to go with the Fried Clam plate and the Summer Pasta.  The fried clams and fries were the highlight of the meal, though the clams weren't quite cooked quite long enough so they were soggy after a little awhile.  The Summer Pasta was what stumped us.  It included pasta rags with zucchini, corn, and cherry tomatoes in a "tomato butter" sauce topped with some parmesan cheese. This dish was basically flavorless.  It needed a punch of something--salt, acid, sweetness, spice--anything!  When MaryBeth and our server asked at two different point how we liked everything, we were honest.  We said (politely) that the pasta was pretty bland and we were disappointed.  MaryBeth said they were trying to "let their neighbor's vegetables speak for themselves." Our server told us it was the first night for this dish and thanked us for the feedback.  

Summer Pasta
When we weren't offered an apology or a replacement dish, I assumed they would take the [well over-priced] $23 entree off our bill.  No such luck.  As regular customers we were baffled.  So our dinner was $65 with tax and tip. Bearing in mind that we brought our own wine, that is a lot to pay for what we ate (and what we didn't).  I am very disappointed in this little cafe, but maybe this is why it continues to be relatively unknown.  While I will go there again (ordering the cheaper menu items) to enjoy the sidewalk ambience of Meridian-Kessler with my own wine, I won't enthusiastically recommend it.  I give it 2.5/5 stars.  Cheers!

Rosé Resurgence... Time to Drink Pink!

I would classify most of my friends as "wine appreciatists," not necessarily all out enthusiasts.  What do I mean by that? Well, for starters they will not fight to the death to convince you that a particular merlot has more characteristics of a cabernet, or that pinot noir is the underdog of the viticultural universe. 

If you are anything like my wine-appreciative friends, you have been traumatized by pink wine. More specifically, the likes of Beringer and/or Sutter Home White Zinfindel have made you lump together all blush wines and put them into the following mental categories: WineForThoseWhoDon'tKnowAnythingAboutWine, WineForBluehairs, BadWeddingWine, AirplaneWine, or WineForLongIslandIcedTeaDrinkers. In fact, when you see pink wine being served, you may steer clear of all of the wine selections under the assumption of a taste-level or quality issue. 

Never fear! I hope to convince you that pink wine is worth drinking (often, actually). After reading a lot of the subject, I have decided to highlight some text from an astute article by Eric Arsenault (a contributor to AnnArbor.com and sommelier), entitled "Real Men Drink Pink Wine: A Closer Look at Rosé, a Great Summer Wine."  I happen to think the same goes for women, but I get the analogy.

Let start with some basics. Here is what Rosé is NOT:


1. It’s NOT “BLUSH” (a marketing term crafted in the 70s to promote jug wine) and it’s not pronounced like the flower. It’s Rosé (Ro-zay).


2. It is NOT SWEET. At least it does not have to be. In fact most Rosé around the world is produced in a dry or slightly off-dry style. There are entire wine regions (i.e. Provence and Tavel in France) that are celebrated entirely for their production of amazing pink wines. There are sweet red wines. There are sweet white wines. The color of a wine is in no way related to the amount of residual sugar in it.


3. It is NOT CHEAP. At least it does not have to be. There are cheap wines in virtually every category of wine available, be they red, white, pink, orange, sweet, dry, sparkling or still. Again, the color of a wine is in no way related to the price or quality of a wine.

Being inexpensive and very easy to drink due to its sweetness and fruitiness, many Americans are first introduced to wine via the infamous White Zinfandel. Amazingly, it represents about 10 percent of all wine consumed by Americans each year. Unfortunately, White Zinfandel’s resounding sales success has unfairly created two associations with pink wines - cheap and sweet. But the qualities “cheap” and “sweet” have nothing to do with the color pink. There are plenty of cheap and/or sweet red and white wines all around us but we don’t blanket those wines in the same way we do pink wines.


Now, here is what you are missing:


1. Most Rosé is made from red grapes (Syrah, Grenache, Pinot Noir and even Cabernet are just a few). The juice from all of these red grapes is actually clear until the color is extracted from the skins. They’re made almost the same way as their darker-colored brothers and sisters that you are more familiar with. The only difference is that the juice spends less time in contact with the skins, hence drawing out less color from them. In case you’re wondering, this again has absolutely nothing to do with sweetness. One very important thing to note is that some of the most amazing dry Rosés are the result of saignée, the process of draining off some of the juice of a red fermentation to increase the ratio of solids to liquid for more intensity. So some of those big rich red monsters that you may hold so dear to your heart actually have a Rosé saignée as a piece of their wine making puzzle. And since the American public still doesn’t understand what amazing wines these are, the winemakers usually keep these small productions around the winery for themselves to drink. And believe me - they love them!  


2. It is the best of both worlds. Rosé has some tannin structure like a red, yet is more crisp and refreshing like a white. This makes Rosé particularly perfect for warm weather.


3. Rosé pairs so well with food that its versatility is perhaps only matched by Champagne.

So here is the bottom line. If you thing drinking a pink wine makes you look like a novice, the opposite is true. When I see people drinking Rosé, I assume they must know more about wine than the average bear.  

I strongly echo all of Arsenault's points!  Please consider drinking pink the next time you are out (or even on your own patio). It is incredibly drinkable with many affordable options. Here are a few of my favorites (all under $20):

-Jeriko Pinot Noir Rosé (Mendocino County, CA)
-Vivanco Rose (Spain) Tempranillo/Garnacha blend
-Chateau des Karantes Dry Rose (France) Grenache/Mouvedre/Syrah
-Gruet Rose (New Mexico)- a gem of a sparkler!

Cheers to drinking pink!


10-minute HEALTHY dinner!

You know the type of night--a harried, whirlwind of a weeknight where take-out seems inevitable.  Don't get me wrong, I have nothing against take-out.  The fact that it is typically more costly and less healthy than cooking at home is still often outweighed (in our household) by its convenience and deliciousness.  Chinese? Yum! Pizza? Delish! Wings? Instant party! Burgers? Everybody's happy. Thai? Can't get enough.  That said, there are times when you just need a home-cooked meal.  Besides, for better or worse, it is almost always cheaper and more healthy.  A 10-minute make-at-home meal that is both delicious and healthy? Rachael Ray can't even touch that one.

So here is (to date) my best attempt.  I call it Halibut Fresco, and it has several varieties, including other meaty, white fish options.  The following schema is for two people (an aside: as a conceptual cook, I find schemata much easier to deal with than recipes, if you ever need an exact recipe, just leave a comment and I'll do my best).

Heat up your grill to medium (somewhere around 400F works pretty well).  Rub your 10-14oz piece of Halibut with some canola oil, and liberally salt and pepper both sides.  Leaving the skin on one side is absolutely fine.  Place the fish in aluminum foil, and wrap the entire piece (not too tight), folding over the ends to seal.  Throw it on the pre-heated grill.

While the fish is cooking, chop one medium plum tomato and one small avocado and place them in a bowl.  Squeeze the juice of half a lime onto this mixture immediately.  Then mince up part of a small onion (any kind is fine, you only need about 1/4 cup), once clove of garlic, and a small jalapeno (discard seeds for a milder heat, omit all together if you want no heat).  Add chopped cilantro and chives, if available. Mix all ingredients and add salt and pepper to taste.

By the time you finish this, it should be time to flip the fish.  For a thick filet about 4-5 minutes is enough, and then another 3-4 after flipping.  When the fish comes off the grill, unwrap it, cut it into two pieces (this is a great trick to check for doneness of the fish, as people has distinct preferences for how they like it prepared).  If it's not cooked, throw it back on.  If it's the way you like it, place the pieces back together on a serving dish, squeeze the other half of the lime juice directly on fish.  Top the fish with the salsa.  Serve with your favorite tortilla chips (there are very healthy multi-grain and flax options if that's your style).

I know this doesn't sounds amazing, but my husband RAVED about this for days.  Here are some other varieties to try:

Halibut Mediterranean: roasted red peppers, calamata olives, oregano, garlic, and lemon
Grouper Caprese: tomatoes, basil, fresh mozzarella, garlic
Woodside Salmon: grilled mushrooms and onions (slice thin and throw them on with salmon in a separate foil pack), goat cheese, balsamic

(All of the above are great on a bed of fresh spinach, just let the heat of the fish wilt it and you are good to go!)