Washington: Grilled Pacific Halibut with Raspberries

To represent the 42nd state to join the Union, Washington, we’ve pulled together a recipe for grilled halibut with a side of fresh raspberries.

The Pacific halibut is found in the waters of the North Pacific Ocean, and commercial halibut fishing actually began off the coast of Washington in 1888.

On top of that, 90% of red raspberry production in the U.S. came from Washington state, so our 50 States/50 Grill Recipes/50 Beers feature this week brings together halibut and raspberries in a quick and healthy dish you can have ready in 25 minutes on any weeknight on your Coyote Outdoor kitchen.

Ingredients

For this grilled halibut recipe, pull together:

2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
½ teaspoon ground black pepper
1 (1 pound) halibut steak

Instructions

And as for the raspberry finish, just add a few fresh raspberries to the top of the grilled halibut upon serving, for a sweet and tart pairing.

Finally, don’t forget a Redhook Pilsner (brewed in Woodlinville, Washington) for a refreshing contrast to the sweetness of the brown sugar and berries.

Cheers and happy grilling!

Grilled Brussels Sprouts

Wyoming: Grilled Bison Burgers

Enterprising ranchers in Wyoming and the western United States are raising bison as a leaner alternative to beef, and the results are delicious and good for you. Bison meat is a great source of Omega 6 and Omega 3 fatty acids, and it works great on the grill. Pair the burgers with a Zonker Stout brewed by Snake River Brewing of Jackson, Wyoming (or a Guinness stout in case the Zonker is too hard to find) to bring the tastes of the Great Plains to your own outdoor kitchen.

Jet Tila’s Mediterranean Kefta Kabobs

Jet Tila's Mediterranean Kefta Kabobs are a flavorful and aromatic dish, perfect for grilling. Made with ground beef mixed with grated onion, garlic, parsley, and a blend of spices like cumin, coriander, sumac, and cinnamon, these kabobs are shaped into football-like portions and skewered. After resting in the fridge to let the flavors meld, they're grilled to perfection, creating a deliciously seasoned, juicy bite. Whether served as an appetizer or main course, these kabobs are sure to impress with their bold Mediterranean flavors. Yields 18 two-ounce pieces.