Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish. It is a highly regarded food fish, which is causing it to rapidly become depleted. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.
Methods of Preparing Halibut
Grilled – Usually marinated first because of it’s low fat content.
Broiled – Usually marinated first because of it’s low fat content.
Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
For the marinade
- 3 T dry white wine
- 3 T Fresh Lemon Juice
- 3 T olive oil
- 1 T chopped rosemary
- 4 halibut steaks
- pinch salt and pepper
For the Mustard Dill Sauce
- 1/3 cup fat free plain yogurt
- 2 T fresh dill minced
- 2 tsp dijon mustard
- 2 T mayonnaise
- 1/3 tsp kosher salt
- 1/8 tsp fresh ground black pepper
Ingredients
For the marinade
For the Mustard Dill Sauce
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Instructions
For the marinade
- 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.
For the Mustard Dill Sauce
- In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes
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