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nton-small-iconI was interviewed recently for Natural Solutions magazine on whether gardening affects the way I eat. My answer? You betcha. Sure, a garden gets you the freshest of vegetables and taste alone would be reason to start one–there’s nothing like an heirloom tomato still warm from the sun; even lettuce has a ridiculous amount of flavor when it goes from backyard bed into the bowl. But there are bonuses with gardening that go much, much deeper.
When you finally pick that heirloom tomato, you’re not just tasting the tomato. You’re experiencing the excitement you felt when the first flowers gave way to tiny green globes. You’re reliving the anticipation of inspecting it day after day wondering when it was going to be ripe enough to eat. You’re feeling that sense of joyful peace that comes from witnessing a miracle of nature. All this in a tomato.
It doesn’t take acres to reap the rewards of growing your own food; a sprig of thyme snipped from a pot on the windowsill will transform even the most humble of dishes. The simple truth is that when you grow an eggplant or a cucumber or a bunch of mint you are connected–literally and viscerally–to it, so that the phrase “eat more vegetables” is turned from drudgery into luxury.  
This week, I challenge you to plant something to nibble on this summer. If you’re already an experienced gardener, expand your territory and try something new (I just planted lemon verbena for the first time). If you’re an apartment dweller, try some potted herbs on the windowsill or a cherry tomato in a rooftop container. As your project takes root, I look forward to hearing how it affects the way you eat.

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Grilled Halibut with Green Pea Coulis

Did you know that fish, like other foods has a season? Pacific halibut season is spring and fall, though you can find high-quality frozen fish at other times of year. Here, we pair grilled halibut with green peas in a kelly-green coulis, which definitely falls into the “can’t get better than fresh-from-the-garden” category. This dish is a good excuse to break in the grill for the season.


Grilled Halibut with Green Pea Coulis

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4 servings


  1. 2 tablespoons minced garlic, divided
  2. 4 tablespoons extra-virgin olive oil, divided
  3. 1 teaspoon grated lemon zest
  4. 4 (6-ounce) halibut fillets (preferably wild-caught from Alaska)
  5. 2 cups shelled fresh English peas (about 2 pounds in pod) (thawed organic frozen peas will work in a pinch)
  6. 1 tablespoon minced spring or green onion
  7. 1 tablespoon minced tarragon or chervil
  8. 1 teaspoon minced fresh mint
  9. 2 teaspoons white wine vinegar
  10. Sea salt and freshly ground black pepper, to taste


Mix together 1 tablespoon garlic, 2 tablespoons oil and lemon zest. Pour over halibut and marinate for 30 minutes.

Preheat grill to medium.

In a food processor, blend together peas, remaining 1 tablespoon garlic, spring onion, tarragon or chervil, mint and vinegar. Add remaining 2 tablespoons oil in a steady stream until emulsified.

Remove halibut from marinade, and sprinkle with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.

Mound pea coulis on plates and top with fish.

More recipes for fish on the grill:


  • shane

    What a great article! I have recently planted an organic vegetable garden and it is a JOY to share this with my daughter Alina who will be two in about a week. She is learning so much – first that food comes from the ground and not a box or a jar. Second, that we can create for our selves with our own hands. Third, with love, care and attention we can grow beautiful, healthy, nutritious foods. The same love, care and attention we put into the garden is the same values and actions we put into our relationships so they florish as well! It is a great bonding activity!