Photo of grilled halibut from Flickr CC by Keith McDuffee
I had never tasted halibut before moving to the Bay Area in 2008, and I feel I wasted it the first time around.
Embracing the local cuisine traditions quickly, I prepared a cioppino feast for my Christmas orphan friends, and used halibut in with Dungeness crab, shrimp, clams and mussels. The halibut got lost in the mix, which was a shame because it should be showcased!
As I write this, the sun is tickling the back of my neck, a friendly reminder that barbecue season has arrived. I love my grill—a wonderful gift from two co-workers. At first I was hesitant to grill fish, as it tended to fall apart under my not-so-gentle watch.
I don’t have the surgeon-like precision of many chefs so I sometimes need a little help holding things together. Fortunately, Alaskan halibut is a dense, firm fillet of fish and holds up well on the grill.
As I mentioned before, halibut should be the star at the center of the plate, and one of the things that makes it such a wise choice is that it doesn’t need much in the way of prep.
Good fish shouldn’t need much more than a little oil and seasoning, which makes it ideal for “no recipe” recipes—my go to!
(If you are still a little scared about cooking right on the grill grates, there are also these handy grill mats (safe, BPA-free, etc.) that can purchased online for just a few bucks.
Grilled Alaskan Halibut Fillets
Oil the grill grate, and then heat your grill to medium-high and for direct heat.
Place the halibut fillets in a zipper bag. Add 1 TB of olive oil and 1 TB of lemon juice. Let it marinate in the refrigerator for 15-30 minutes.
Sprinkle the fillets with lemon pepper and a dash of salt (you don’t need much).
Cook the halibut fillets for about 10 minutes over direct heat, turning one time.
Daily Fresh Fish offers fresh-cut Alaskan halibut fillets right now, as this mild, clean-tasting fish is just in season! Visit www.dailyfreshfish.com for more information, or send me any questions to firstname.lastname@example.org.