GRILLED SALMON OR HALIBUT
Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results.
Provided by Hungarian Gypsy
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.
- Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.
- Start grill and prepare for indirect-heat cooking.
- Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
- Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.
- With spatula, transfer fish to plates. Serve with lemon wedges.
Nutrition Facts : Calories 325.4, Fat 14.6, SaturatedFat 2.2, Cholesterol 117.9, Sodium 152.1, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 45.2
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
BARBECUE HALIBUT OR SALMON STEAKS
A simple recipe for barbecued halibut or salmon. Soy sauce and brown sugar add a special zip that is uncommonly delicious. This recipe was found on the internet and is credited to Duane Glende.
Provided by Fofi4667
Categories Halibut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill for medium-high heat.
- Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
- Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
- Lightly oil grill grate.
- Brush fish with brown sugar sauce, and place on grill.
- Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
- Discard remaining basting sauce.
- For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.
SURF AND SURF: CEDAR PLANK-GRILLED SALMON AND HALIBUT WITH PARSLEY AND DILL PESTO
Steps:
- Soak untreated cedar plank in water for at least 1 hour. Prepare your grill by scraping it, oiling it, and heating it to medium.
- Carefully rinse and dry each fillet. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.
- Place the fish on the plank, brush them with olive oil, and season with salt and pepper. Place the plank over the flame or hot coals. It will burn, but this is normal and a part of the recipe. If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle. You can also move it to a cooler part of the grill.
- Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness. Do not overcook. The meat thermometer should read 145˚F. when inserted into the thickest part of the fish.
- At this point, most of the plank will be charred around the fish. Remove the fish to a platter, leaving the skin on the plank, and discard the plank. Spoon the pesto over the fish before serving.
- Parsley and Dill Pesto
- In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.
GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.
Provided by Seamus Mullen
Categories Bon Appétit Quick and Healthy Dinner Fish Seafood Tomato Lemon Halibut
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
- Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
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