The owners of Coach's Bar and Grill and their 35 employees have been out of work since massive flooding in late July. Now, fellow restaurant and eatery owners are coming to the rescue. Sam Silvio, KC Originals board member and Michael Turner from the Classic Cup Café talk more about the Come to the Table for Coach’s Fundraiser on August 17.
Grilled Halibut with Summer Tomatoes
Ingredients:
- 1 tsp. lemon zest
- 4/ 5-6 ounce boneless skinless halibut filets
- Olive oil for drizzle
- Salt and freshly cracked pepper
- 2 pounds mixed summer heirloom tomatoes, sliced
- 1/2 cup sliced sweet red onion
- 1/4 cup extra virgin olive oil
- Juice of 1 fresh lemon
- Torn basil leaves
- Salt/pepper to taste
Fish Preparation:
- Prepare a grill for medium heat
- Oil grate
- Sprinkle lemon zest, olive oil, salt and pepper on halibut filets
- Grill halibut, turning once until just opaque in center (6-7 minutes)
Tomato Salad Preparation:
- Toss together sliced mixed tomatoes, sweet red onion, lemon juice, salt and pepper, basil leaves
- Toss well, serve under halibut
Crunchy lemony summer vegetable salad
Ingredients:
- 2 small candy stripe beets, trim and peel
- 2 Persian cucumbers
- 2-3 radishes
- 1-2 ounce Parmesan (or other hard) cheese, shaved
- 1 lemon, juiced and zested
- Extra virgin olive oil for drizzling
- Sea salt and fresh ground pepper, to taste
Preparation:
- Thinly slice beets, cucumbers and radish on a mandoline or with a knife
- Tumble with lemon zest and juice
- Drizzle with olive oil, season with salt and pepper
- Top with cheese
