Last night we ate out.

Of late, I'm interested in any recipe that calls for apple cider vinegar, cilantro, jalapeno or some combination of the above. One of my favorites is grilled halibut with jalapeno vinaigrette - easy to make and tasty! (serves 4 to 6)

1. Roast one medium jalapeno until the skin is charred (can do it with a little oil on the stove; I just do it directly on the grill with a barbeque fork). Cool and peel off skin, cut open and get rid of seeds. If you want it spicier, you can leave a few of the seeds in.

2. Chop up pulp and put in a blender or food processor with the following: 1/4 cup each apple cider vinegar, finely chopped red onion, and olive oil; 1/2 tsp Kosher salt, 2 tbsp each honey and chopped cilantro, 1 tsp each Dijon mustard and finely chopped garlic (I used the dehydrated version in this recipe). Process together until it's in small pieces but not entirely smooth. Do this ahead of time & refrigerate. Add freshly ground pepper and extra salt to taste.

3. Season halibut filets (5 to 6 oz per person) with salt & peper. Grill, turning once, until opaque on both sides over medium heat. Grill time is about 4 minutes a side. Drizzle vinaigrette on the side. If you like, serve with avocado or watercress on the side. Rice, sweet potatoes or couscous is a good side dish. Enjoy!

Cheers, Anne