Grilled Halibut Steaks accompanied with a Warm Beet Salad and Sautéed Spinach accented with an Orange and Dill Vinaigrette.

Grilled Halibut*

6 oz.	halibut
1\2 oz.	fresh chopped basil
1\3 clove	minced garlic
1 tsp.	orange zest
4 tblsp.	extra virgin olive oil
to taste	salt and pepper

1. Take a small bowl and add all the ingredients except for the halibut.
2. Mix them together for about 30 second. This is your marinade for the halibut.
3. Place halibut into bowl and let sit for about 1 hour before serving.

*Due to over fishing and depletion of Atlantic Halibut populations, Airlie Center recommends the use of Pacific Halibut. For more information on sustainable seafood choices see http://www.montereybayaquarium.com/cr/seafoodwatch.asp

Warm Beet Salad

1 ea.	medium sized beet
1 tsp.	lemon juice
1\4 cup	vegetable stock
2 tsp.	extra virgin olive oil
1 tsp.	minced shallots
1\2 tsp.	minced garlic
4 ea.	green beans (baby green beans are preferred)
2 sprigs	thyme chopped
1 sprig	parsley chopped
1 tblsp	lite mayonnaise
to taste	salt and pepper

1. Peel the beets and cut into 1\4 inch cubes.
2. In a medium sized sauté pan over high heat add the oil, garlic, shallots and beets. Let that cook for about 2 minutes.
3. Now add your lemon juice and vegetable stock. This is to help cook the vegetables. Depending on the freshness of the beet the liquid will very. If it is an older beet it will take less stock. You want to cook beets until just tender.
4. When cooking is done place the beets into a mixing bowl and let cool to room temperature.
5. Cut green beans to about the same size of the beets.
6. Once beets are cooled, add the green beans, thyme, parsley, lite mayonnaise, and salt and pepper to the mixture. Mix ingredients together and taste.

Sautéed Spinach

1 1\2 cups	baby spinach
1\3 clove	minced garlic
1 tsp.	butter
1 tsp.	extra virgin olive oil

1. In a sauté pan over medium heat add oil, butter, garlic, and spinach. Keep moving the spinach so it does not get over cooked.
2. When spinach is just wilted take off heat and let sit for a minute or so.

Orange and Dill Vinaigrette

1\2 cup	orange juice
1\4 cup	vegetable oil
2 bunches	fresh dill

1. In a small saucepan reduce the orange juice to 1\4 original size.
2. Place dill under hot water for about 10 seconds then place in under cooled water for about the same time. What you are trying to do is release the natural oils of the dill to help flavor the oil, and cooling it down helps to keep the bright green color in the oil.
3. In a blender add the dill and oil together and blend on high for about 3 to 4 minutes.
4. Once this is done let it sit in a warm place for about 2 hours. You want the dill to settle to the bottom so you can save just the pure oil. The oil is best when made the day before so that it can take as much flavor from the dill as it can. Then the day of the dinner you can strain it in cheesecloth or a chinois for best results.
5. Place the reduced orange juice and the oil into a serving bottle and shake together gently. You do not want there to be a two tone color when you sauce the plate.