a little taste of...new year's eve

Consider this my contribution to what became a yellow-house extravaganza to rival my many new year's eve experiences. Which began, I might add, with an 11 am rendezvous at Granville Island market to purchase many choice foods along with the customary, and perfectly crafted, 12 oz, two-shot Americano at JJ Beans. I'll start with one of the appetizers and then move on to the entree - cilantro & lime was the theme, Si!

Prawns with Cilantro Leaves and Chilli













Here's a Thai-infused marinade that always moves me to say, "Hot Damn, these shrimp kick ass!" This recipe serves around four.

• 350 g raw prawns
• 1 garlic clove, finely chopped
• 1 tablespoon cilantro (coriander) leaves, finely chopped
• 2 teaspoons lime juice
• 2 teaspoons vegetable oil
• 1 teaspoon sesame oil
• 1 1/2 teaspoons soy sauce
• 1 table spoon oyster sauce
• 1/4 teaspoon ground white pepper
• metal skewers or bamboo sticks

1. Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly
2. Put the garlic, cilantro, chilli, lime juice, vegetable oil, sesame oil, soy sauce, oyster sauce and ground pepper in a shallow dish and mix well. Add the prawns to the marinade and mix to coat the prawns. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight.
3. Soak the bamboo sticks in water for 1 hour to help prevent them from burning during cooking. Thread the prawns onto the sticks.
4. Heat a barbecue or grill (broiler) to a high heat. Turn the prawn sticks frequently until the prawns turn pink and are cooked through. You can brush the marinade over the prawns during the cooking.
   

Always devein those little guys...
the longer you marinate the better...
voila!
Lime Cilantro Grilled Halibut Steaks

This is a simple, quick and delicious fish dish. Makes 8 servings.

• 8 halibut steaks, about 3 lb total.
• Juice of 3 limes
• 1/2 cup olive oil
• 1/2 cup chopped fresh cilantro
• 4 tbsp unsalted butter
• Lime wedges

1. Place halibut steaks in a shallow dish and sprinkle with the lime juice, oil and cilantro. marinate in the refrigerator for 2 hours, turning the fish occasionally.
2. Cook at 375, turning the fish once and basting occasionally with the reserved marinade, until it flakes easily with a fork, about 5-8 minutes per side.
   
3. Transfer to serving dish and spread the butter over the fish. Garnish with lime wedges.
   

If you'd like to turn it up a notch - which we did new year's eve - mix a few chopped jalapeno peppers into the butter.