Grilled Halibut

Purchase the Fish

Head to your local fish market or supermarket and select halibut steaks that are solid and don’t have a fish smell. Remember that the thicker the steak, the longer it will take to cook. 

Select Flavors

Almost any herbs and spices work well with halibut, so you can pick from most marinades or seasonings. You can easily make a simple one with lime or lemon juice, oil, pepper and parsley.

Oil or Marinate the Fish

When you soak the halibut in marinate for an hour before grilling, it will come out tender and moist. You can also baste the halibut on both sides using oil. 

Prepare the Grill Surface

To prepare the grill surface, cover it lightly with cooking oil, such as olive, canola or vegetable. Be sure there is enough oil to prevent sticking.

Cook the Fish

The halibut steak will take around seven to ten minutes per side when grilling on medium-high heat. Thicker steaks (over an inch) may need fifteen minutes to cook per side.

Baste the Fish

While grilling the fish, baste them using oil or marinade to ensure they stay juicy and moist. 

Check the Fish

To see whether the halibut is cooked, flake it using a fork. 

Serve the Fish

Serve the fish while it’s still hot and add sauce or fresh lemon as a garnish.

Ingredients

Time & Yield

Directionos

1. Whisk the olive oil, lemon juice, grated lemon peel and crushed garlic together. Stir in the capers and basil, seasoning your vinaigrette using salt and pepper. Keep at room temperature.

2. Preheat the barbecue to medium-high heat.

3. Season the steaks with pepper and salt.

4. Brush halibut with 1 tablespoon vinaigrette.

5. Grill the halibut steaks about four minutes on either side until they are just cooked through.

6. Put the fish on plates. Whisk the leftover vinaigrette and pour on the fish.

7. Garnish with the leftover basil. 

Ingredients

Time & Yield

Directions

1. Toss the chopped tarragon, lemon zest and parsley. Then rub the herbs on the halibut and refrigerate two hours.

2. Boil the potatoes in a large saucepan. Add salt, then simmer the potatoes with moderately high heat for ten minutes or until tender. Drain and let them cool to room temperature.

3. Light the grill and heat the olive oil in a nonstick skillet. Add the shallots and garlic, cooking for two minutes on moderately high heat.

4. Add the potatoes to the skillet, cooking on low heat and smashing with a spatula gently. Continue until they begin breaking apart. It should take about five minutes for the potatoes to become crispy and brown. Season using salt and pepper.

5. Melt the butter in a medium skillet and add the whole tarragon. Cook on moderate heat for about 2 minutes. Lower the heat, add tomatoes, and stir occasionally for seven minutes, until the butter browns and tomatoes burst. Add salt and pepper.

6. Drizzle oil and add salt and pepper to the halibut. Grill the fillets on moderately high heat for around three minutes per side. Transfer to plates and serve with the tomato butter. 

Ingredients

Time & Yield

Directions

1. Heat the grill to medium-high.

2. Evenly divide the potatoes into two pieces in foil and toss with vinegar, a tablespoon of oil and ½ teaspoon of pepper and salt. Seal the foil packets and cook on grill for 20 or 25 minutes, turning once.

3. Rub the halibut using the leftover oil, onion and ¼ teaspoon of pepper and salt.

4. Oil the grill for the halibut 15 minutes after starting the potatoes. Cook the halibut and onion. The halibut should be cooked for 3 or 5 minutes each side until opaque and the onion for 4 or 5 minutes until tender.

5. Toss your arugula and lemon juice in a bowl.

6. Serve the halibut with the arugula, potatoes, onion and lemon wedges on top. 

Time & Yield

Directions

1. Preheat your grill to high heat.

2. Season your fish with the lime juice, salt and pepper.

3. Grill fish five minutes per side until it is brown and you can flake it using a fork.

4. Transfer to a serving plate.

5. Use a skillet on medium heat to warm the oil. Add in garlic and cook for around 2 minutes. Add butter, cilantro and leftover lime juice.

6. Serve the fish with your cilantro butter sauce.