Grilled Halibut?

"-L. :" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

What's your favorite way to do grilled halibut?
Marinades/sauces?

Just looking for some new ideas - it is always fresh and
plentiful here (PNW). I ususally just do something basic -
lemon/butter/garlic/peppers or Italian marinade.

-L.

Here's a recipe from Jamie Oliver that always works
well for me:

"This is a fantastic way to eat meaty white fish like brill,
turbot and halibut. It's really special if they are cut
through the bone into tranches (steaks) - a nice flat fillet
will do as well. Ask your fishmonger to cut you the steaks.

Serves 4

Ingredients 1 handful fresh rosemary, leaves picked extra
virgin olive oil 4x200g/7oz brill, turbot or halibut
tranches/steaks sea salt and freshly ground black pepper 2
large unwaxed lemons, finely sliced 1 large handful salted
capers, soaked 8 good anchovy fillets a splash of white wine
or prosecco

Method Preheat the oven to 200C/400F/Gas 6. Bruise your
rosemary in a pestle and mortar to bring out the
flavour. Add 90ml/6tbsp of extra virgin olive oil and
scrunch together.

Pat half of this flavoured oil round the fish, season well
and put into an earthenware dish or roasting tray. Lay four
or five thin slices of lemon over each steak (I normally
slice these on a mandolin or use a very sharp knife).

Sprinkle over your capers and drape over your anchovies.
Drizzle with the remaining flavoured oil and bake in the
preheated oven for around 15 minutes off the bone or 25
minutes on the bone.

Now you could splash a little wine in if you like.
Remove from the oven and allow a rest, just like a
steak, for 5 minutes. Sometimes I like to squeeze a
little extra lemon juice over the fish so it can mix
with the white creamy cooking juice and olive oil,
making an amazing natural sauce.

Great served with any steamed greens or a good crispy salad.
" (Source: Jamie Oliver)

Enjoy! Mia

[email hidden] (-L. 🙂 wrote in message news:<[email hidden]>...

Quoted message said:

What's your favorite way to do grilled halibut?
Marinades/sauces?

Just looking for some new ideas - it is always fresh and
plentiful here (PNW). I ususally just do something basic -
lemon/butter/garlic/peppers or Italian marinade.

-L.

place on a piece of tin foil that has been very lightly
oiled, pop on the fish and lightly oil the top.grill until
done and serve with whatever. No sauces etc. as if the
halibut is nice and fresh it should be tasty alone so
nothing to detract from the flavour.

"-L. :" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

What's your favorite way to do grilled halibut?
Marinades/sauces?

Just looking for some new ideas - it is always fresh and
plentiful here (PNW). I ususally just do something basic -
lemon/butter/garlic/peppers or Italian marinade.

-L.

I like to use a fish basket

Coat the steaks with a mixture of lemon juice and olive oil,
salt and pepper then add sprigs of fresh herbs (rosemary
and/or thyme) between the fish and the basket and grill over
a hot fire to char the herbs.

Dimitri

"-L. :" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

What's your favorite way to do grilled halibut?
Marinades/sauces?

Just looking for some new ideas - it is always fresh and
plentiful here (PNW). I ususally just do something basic -
lemon/butter/garlic/peppers or Italian marinade.

-L.

I love halibut. I recently had it at a local restaurant,
broiled, with a delicious sauce. I'd love to know how that
sauce was made - it was creamy, flavorful and had what
seemed to be finely chopped nuts in it - anyway, it was
crunchy. Does this ring a bell with anyone? I don't know if
the restaurant would be willing to give me the recipe.

Dora

-L. : said:

What's your favorite way to do grilled halibut?
Marinades/sauces?

Just looking for some new ideas - it is always fresh and
plentiful here (PNW). I ususally just do something basic -
lemon/butter/garlic/peppers or Italian marinade.

-L.

Grill halibut as per normal and place on a bed of cilantro
pesto (withoutt the pine nuts).
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener