Grilled Halibut With Olive Sauce Food

GRILLED HALIBUT SIMPLY DELICIOUS

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

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

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 CHIMICHURRI

Steps:

• Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
• Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
• Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
• Serve fish drizzled with some of chimichurri; serve remainder on the side.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

CILANTRO-LIME HALIBUT

Steps:

• Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
• Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
• Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
• Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.
• Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

GRILLED HALIBUT STEAKS WITH LEMON-GARLIC SAUCE

Steps:

• In a small bowl, mix brown sugar, olive oil, lemon juice, garlic, salt and pepper. Pour into glass or ceramic baking dish, just large enough to hold fish in single layer. Turn fish to coat with marinade. Cover and marinate in refrigerator 20 min., turning after 10 min.
• Pour off the excess marinade from baking dish into a cast-iron pan or saucepan that can be placed directly on grill preheated to high. Reduce the marinade until heated through and slightly thickened. Remove from grill.
• Reduce barbecue heat to medium. Place fish on grill. Close lid and cook 5 to 8 min. per side, basting occasionally with reduced marinade, until a meat thermometer inserted into thickest part of fish reads 158°F (70°C). Serve with remaining reduced marinade on the side.

LIME HERB GRILLED HALIBUT

Steps:

• Mix the lime juice, olive oil, garlic, lime zest and hot sauce in a blender or food processor.
• Stir in the fresh minced basil and rinsed capers.
• Place the fish in a single layer in a resealable bag or a flat glass casserole. Pour half of the marinade over the fish and seal the resealable bag or if using a glass casserole cover with plastic wrap. Save the other half for when the fish is done.
• Marinate for 30 minutes in the refrigerator turning the meat occasionally to redistribute the marinade. Do not marinate any longer or the lime will "cook" the fish.
• When ready to grill the fish, remove from the marinade and place on a platter. Gently blot the fish with paper towels. Discard the fish marinade.
• Season the fish on both sides with the Seasoned Salt and Black Pepper.
• Oil the grill grates or us grill spray oil on the grates before lighting the grill.
• Heat the grill to medium high heat 450 ℉.
• Grill the fish until just cooked though 4 minutes per side. It may differ depending on your thickness of fish. A perfect medium is 130 ℉ to 135 ℉.
• Divide the halibut among 4 plates. Stir the remaining marinade and drizzle over the fish.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED HALIBUT WITH KOREAN BBQ SAUCE

Steps:

• Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until reduced to 3/4 cup.
• Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
• Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
• Drizzle remaining oil over fish and sprinkle with salt and pepper.
• Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
• Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

GRILLED HALIBUT WITH CHARRED SCALLION SAUCE

Steps:

• Season the fish. Pat the halibut fillets dry gently with a paper towel, then brush well with 3 Tbsp olive oil. Season the fillets with 1 tsp Kosher salt and ¼ tsp black pepper on all sides.
• Preheat grill. Heat a grill over medium-high heat to a temperature of about 425-450 F. Make sure the grill grates are very clean, then either coat with grill spray or brush lightly with olive oil. The easiest way to do this is pour a little olive oil on a paper towel, then use tongs to rub the towel along the grates of the grill.
• Cook the halibut. Place the halibut fillets flesh side down on the grill then cook for 4-6 minutes per side, flipping once. Halibut is safe to eat when an internal temperature of 140-145 is reached. Take it off the grill just before it reaches this temperature, as it will continue to cook as it sits.
• Grill the scallions. Trim the root ends off the bottom of each scallion, then toss with 2 Tbsp olive oil. Grill at the same time as the halibut fillets. Scallions can be placed directly on clean grill grates, though it's helpful to place them on perpendicular to the grates so they don't fall through. Cook 1-2 minutes per side, until charred. Remove and set aside.
• Grill limes and pepper. Cut both limes in half crosswise, then place cut side down on the grates. Cook for about 1 minute. Meanwhile, char the jalapeño directly on the grill, about 1-2 minutes per side, until blistered. Set aside.
• Blend the sauce. Chop the charred scallions into pieces about 2" long. Reserve about ¼ cup of scallions, then place the rest in a blender with ½ cup cilantro (leaves and stems), 1 grilled lime juiced, the grilled jalapeño or serrano pepper (stems and seeds discarded), 1 clove garlic minced, and ½ tsp Kosher salt. Turn the blender on, then drizzle in ½ cup extra virgin olive oil. Blend until very smooth, then transfer to a bowl for serving. Taste and adjust seasoning as needed.
• Finish and serve. Place one halibut fillet on each plate, then spoon on charred scallion sauce. Top with a few reserved chopped scallions and a sprinkle of flaky sea salt, then serve immediately with lime wedges.

GRILLED HALIBUT WITH OLIVE BAGNA CAUDA

Steps:

• Preheat a grill or grill pan to medium high.
• For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
• For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
• Transfer the fish to a serving platter and spoon the bagna cauda over the top.

SOY HALIBUT STEAKS

Steps:

• Combine all ingredients, except the halibut, in a small saucepan over medium heat. Mix until sugar is dissolved.
• Preheat grill. Place halibut steaks on the grill and cook each side for about 5 minutes, regularly basting with the sauce. Grill until done. Halibut should be opaque through to the middle and flake easily with a fork (an internal temperature of 145 to 150 F).
• Remove from heat, garnish with chopped green onions, and serve.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE

Steps:

• Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
• On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
• Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
• Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
• Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
• While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
• Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
• To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

GRILLED HALIBUT STEAKS WITH BASIL GARLIC BUTTER

Steps:

• Place the butter in a small bowl and beat until lightened. Mix in the garlic, basil, lemon zest, salt and pepper. Place a foot long sheet of plastic wrap on a work surface; spoon on the butter. Roll the butter inside the plastic wrap into in a 1" thick log. Place in the fridge until firm, about 1 hour. Preheat your grill to medium-high. Slice the butter into 1/2" thick rounds and set on a plate. Pat the halibut dry with paper towel, brush with olive oil, and season with salt and pepper. Lightly oil the bars of the grill. Grill the halibut 3 to 4 minutes per side, or until just cooked through. Set the fish on plates, top each with 2 to 3 rounds of the butter, and serve. Recipe Options: Flavour the butter with a another chopped fresh herb, such as tarragon or dill. Instead of lemon zest, use orange zest to flavour the butter. The butter is great for other grilled fish, such as salmon or tuna steaks. Instead of grilling the halibut steaks, bake them in the oven. To do so, start by preheating the oven to 425 degrees F. Place the halibut in a single layer in a parchment paper-lined baking dish. Drizzle with the olive oil and season with salt and pepper. Bake for 10 minutes, or until cooked through. Top with the butter as described in the recipe and serve.