Nut Crusted Halibut

Outdoor Eats

It won’t be long before there will be snow on the ground and ice on the sidewalks and we’ll be heading up to Park City’s resorts with our skis and snowboards in tow. By January, we will be begging for a break from Old Man Winter. Before that happens, I encourage you to take full advantage of the warm weather that’s left and head up to Park City—not for the snow, but for the outdoor dining. You undoubtedly know about some of Park City’s premier al fresco dining spots. The patios, decks and courtyards at restaurants like the Riverhorse, Grappa, Stein Eriksen Lodge, Royal Street Café, Café Terigo, Easy Street, Montage, Maxwell’s, the St. Regis, Wasatch Brew Pub and others are deservedly popular and well-documented. Why, you can even eat outside at the Whole Foods Market in Kimball Junction. However, there are a handful of outdoor dining spots that might have escaped your attention. These are places where the food rates as high as the views: my picks for under-the-radar al fresco dining spots in Park City. At Canyons, The Farm is getting all the accolades, and deservedly so, for its outstanding cuisine, service and support of local food purveyors. Less well-known is Westgate Grill (3000 Canyons Resort Drive, 435-655-2260), where the views from the outdoor dining deck are endless. It’s not unusual to see moose roaming in the fields near Westgate. Chef Kyle Smith’s cooking style is new American cuisine, and the menu features items such as lobster-stuffed jalapeños, beer-braised pork belly, Niman Ranch spiced rubbed pork, a pine-nut-crusted rainbow trout sandwich and a slider trio: venison, buffalo and meatloaf. The restaurant is currently also offering a dinner-for-two special, priced at $59.99. Over in Old Town, The Bridge Cafe & Grill (825 Main, 435-658-5451) boasts superb views from the big, sun-drenched patio right next to the Old Town Lift.

gone fishin'. [macadamia nut-crusted halibut w. mango-lime butter ...

In a medium saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for about 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth.

Return to the saucepan and simmer over low heat for about 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.

Halibut recipe:

That looks incredible – adding that to my list of things to make when it’s “my turn” to cook next week (my wife and I take it in turns, hehe). I can just imagine how flavourful and great it is, and so much healthier than that great British staple, battered, deep-fried fish!