Grilled Halibut Food

GRILLED HALIBUT STEAKS

Steps:

• Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side.
• Heat grill to high. Salt and pepper steak just before placing on grill. Cook 4 minutes per side. Flip it once only.
• Serve with lemon wedges.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

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 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 IN FOIL PACKETS

Steps:

• Preheat your grill. If cooking in the oven, preheat oven to 400 degrees.
• Cut one 12x18 piece of heavy duty foil for each fish packet. Spray with cooking spray.
• Place one filet on each piece of foil. Season with salt and pepper.
• Layer with onion rings and pepper rings. Drizzle with olive oil and place a small pat of butter on top.
• Add three lemon slices on top of each filet and top with fresh sprigs of thyme.
• Fold foil over fish until edges meet. Seal by folding foil to create packet (see photo in post). Repeat for the end of the packet. Be sure to leave space for steam to circulate.
• Place on hot grill and cover, grilling for 7 minutes. Flip packets and continue to cook for 8 minutes or until you can flake fish with a fork and vegetables are tender. If baking, place on cookie sheet and bake for 20 minutes.
• Be careful opening foil packets as the steam will be hot. You can serve the foil packet on a plate, cut an X on the top of each packet and fold back the foil. If you prefer not to serve the fish in the foil, you can also use a slotted spatula to remove the fish and place on a plate. Serve with vegetables and lemon slices on top and drizzle juices from foil pack before serving.

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.

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 BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE

Steps:

• Heat a charcoal or gas grill to high.
• Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
• While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

GRILLED HALIBUT

Steps:

• Preheat. Preheat your grill 375 degrees F.
• Prep the fish. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
• Season. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
• Oil the grill. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
• Grill the halibut. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145 degrees F. You want your fish to be opaque and just start to flake.
• Serve. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

GRILLED HALIBUT AT ITS BEST

Steps:

• Prepare the grill for a medium heat.
• While the grill is heating, sprinkle each side of each halibut steak with salt, pepper, and dill.
• Cover both sides generously with mayonnaise, using a rubber spatula to spread.
• Flip the steak over, season the other side and apply the mayonnaise.
• When the grill is ready, place the steaks on the grill. Cook, with lid closed,
• 5 minutes per side for 1 to 1 ½ inch thick steaks
• 6 minutes per side for 1 ½ to 2 inch thick steaks
• Remove from grill and 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.

GRILLED HALIBUT

Steps:

• In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
• Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
• Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.

GRILLED HALIBUT

Steps:

• In a small mixing bowl, combine butter, honey, lemon juice, soy sauce, pepper and garlic. Cut halibut with a sharp knife into 3 - 4 pieces. A serving size of fish is 3 - 6 oz. so cut it into portions as desired. Brush both sides of each portion with the butter mixture. Heat a well seasoned cast iron skillet/pan until it's sizzling hot, so that a drop of water sizzles and immediately evaporates when it hits the pan. * Sear the halibut for 90 seconds per side; reduce heat to medium: cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork. 3-4 servings. *You can grill indoors if you are using a cast iron grill pan. You can also do it on an outdoor grill using cast iron. If grilling outside, place a piece of lightly greased aluminum foil underneath.

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

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.