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GRILLED HALIBUT WITH ROASTED RED PEPPER SAUCE
CASE RESULTS ARE IN! In case you don’t remember the medical malpractice case discussed in last month’s newsletter, here’s a brief overview. The Case Our client, a mother of three boys, all within 18 months of each other, lost her husband, a 42-year-old teacher with a tutoring business, in a medical malpractice case. We were able to obtain the medical record logs proving the doctors had altered the husband's medical records after he passed in an attempt to cover up their negligence. The Results We are proud to announce this heartbreaking case was settled for $1,000,000.
Inspired by FoodAndWine.com
• 1 16-oz jar roasted red bell peppers, drained • 5 garlic cloves • 1 tbsp sherry vinegar • 2 tsp honey • 1 tsp kosher salt • 1/4 tsp black pepper • 1/2 cup olive oil • 4 6-oz skin-on halibut fillets Ingredients
Directions
1. In a food processor or blender, mix bell peppers, garlic, vinegar, honey, salt, and black pepper until smooth. Transfer sauce to a bowl; whisk in oil. 2. Into a large plastic zipper bag, pour 1 cup of sauce; add halibut fillets
and seal bag; turn to coat fillets. Let marinate in refrigerator for 20 minutes. Reserve remaining sauce for serving.
3. Preheat a grill to medium-high
(400–450 F). Remove halibut from marinade; scrape off excess. 4. On oiled grill grates, arrange fillets and grill, covered, until fish flakes easily, 4–5 minutes per side. 5. Transfer fillets to serving plates or a
large platter. Drizzle with reserved sauce. Serve alongside preferred veggies and crusty bread.
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