Barbecue Roasted Halibut

I have a new roomie! That is, for three weeks. Leigh Ann is living with me until she moves into her new digs. So, tonight we kicked off our sisterly bonding with a yummy, healthy meal (well, at least IMHO -- you can ask LA for her thoughts!).

And, to make it even better, we are watching our new favorite show, Bachelor Pad. This TV show is a clear demonstration of the virtues of having a roommate -- it is much more fun to watch with a giggle buddy.

Tonight's menu was barbecue roasted halibut, sauteed rainbow chard and quinoa.

The fish recipe was one from Cooking Light that I've had in my files forever. It calls for salmon, but since LA only likes wild-caught salmon, and they were out of that at Earth Fare, I had to adjust. Let me just note this halibut was $22 a pound, so it should have been good! Anyway, I think this is an awesome dish to make on a weeknight. I marinated it while I went for a jog and threw it all together fairly quickly when I got back.

Barbecue roasted salmon
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-oz) salmon (I used halibut) fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon slices (optional)

1. Combine first three ingredients in zip-top plastic bag, seal and marinate in refrigerator one hour, turning occasionally.
2. Preheat oven to 400.
3. Remove fish from bag; discard marinade. Combine sugar and next five ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7 baking dish coated with cooking spray. Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired. Yield: Four servings.

The best thing about my new roommate is she helps me do the dishes!