Grilled Halibut With Creamy Guacamole Sauce Food

HALIBUT FISH TACOS WITH GUACAMOLE SAUCE

Steps:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
• While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
• When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

GRILLED HALIBUT WITH GREEN SAUCE

Steps:

• Heat coals or gas grill for direct heat. Brush fish lightly with oil; sprinkle with seasoned salt.
• Grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
• Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.

GRILLED HALIBUT WITH SAUCE GRIBICHE

Steps:

• For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
• For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
• Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER

Steps:

• Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
• Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

GRILLED HALIBUT WITH CHIPOTLE BUTTER

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter, chile, adobo sauce, lime juice and cilantro. Refrigerate until serving time.
• In another small bowl, mix oil, chili powder, garlic salt and cumin. Brush both sides of each halibut steak with oil mixture.
• Place halibut on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve halibut topped with butter mixture.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

GRILLED HALIBUT WITH CREAMY GUACAMOLE SAUCE

Steps:

• Halve the avocado and reserve one half, rubbed with the lemon juice. In a blender puree the remaining avocado half, peeled, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency.
• Grill the halibut, brushed generously on both sides with the oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side, or until it just flakes. Arrange the steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices. Sprinkle the plates with the tomato.

HALIBUT FISH TACOS WITH GUACAMOLE SAUCE

Steps:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill.
• Drizzle halibut with olive oil to keep fish from sticking to the grill pan or grill.
• Season fish with salt and pepper, to your taste.
• Roll lime on the counter top to get juices flowing.
• Grill fish 4 to 5 minutes on each side or until opaque.
• Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill.
• Flake fish into large chunks with a fork.
• While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt.
• Process guacamole sauce until smooth.
• Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.
• Shred lettuce and reserve.
• When fish comes off the grill pan or grill, blister and heat soft taco wraps.
• To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce.
• Top with shredded lettuce, fold tacos over and eat!
• Enjoy!

LATIN GRILLED HALIBUT WITH GREEN SAUCE

Steps:

• Heat coals or gas grill for direct heat. Brush fish lightly with oil; sprinkle with seasoned salt.
• Grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
• Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.

HALIBUT WITH CREAM SAUCE

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE

Steps:

• Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
• Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.