Grilled Marinated Halibut
Hubs likes to fish. He didn’t used to, but one of the dads on the block is a huge fisherman and has been taking the guys out a few times a year. So, Hubs joined the party and turned into quite the fisherman. Unfortunately that friend moved away, but as a good-bye, he took the boys out for one last hurrah. It was a two day trip that took them deep into the blue waters of the Pacific.
While most of the trips resulted in rock fish and the occasional tuna, this trip was off the charts. Hubs came home with bass, snapper, yellow tail and the pièce de résistance, a halibut the size of Texas. Seriously, I’ve never seen a fish so big. At least not one on the end of a fishing line. While Hubs wasn’t the one to catch it, he did reap the benefits. He brought several filets and steaks home for us to eat any way we wanted.
I usually sear my fish in a pan. But since it’s been so hot, I decided to use the grill this time. I know I’ve said it before, but I just love using my grill in the summer as well as the fall, and the winter and the spring. Okay, I use it any chance I can get. While it’s true I’m working over a hot, open flame, I love the flavor that comes from it. A flavor you just can’t get with a pan and a stove. While I normally grill beef and chicken, I figured there was no reason I couldn’t grill fish as well. As a matter of fact, since fish comes in steaks as well as fillets, they’re just as easy to grill as a nice, thick ribeye.
Halibut has a great subtle flavor all on its own. It’s true, you could add a little salt and pepper, and throw the fish on the grill to make a wonderful dinner. But I like to add a little extra something; and since I always seem to be in a rush, the best way I’ve discovered to add flavor to a protein is to marinate it. I usually use things like soy sauce or citrus juice as well as plenty of herbs and spices. Now, keep in mind, you don’t want to marinate things like chicken or fish for too long because you start to cook the protein, but letting the fish soak for 30 minutes or an hour won’t ruin the meat. It’ll simply add a little umph that you just can’t get from basic salt and pepper.
This time around, I found a recipe in the New York Times that was super simple, yet packed the fish with tons of flavor. It was just garlic, lemon juice and a few herbs. While the recipe called for searing the fish, I knew grilling it would add that smokiness of which I can never seem to get enough. The final product was so good, it made me mad I was all out of halibut. Well, I guess that means one thing: Hubs is just going to have to go back out and catch some more. That, or I’ll run to the local fish market. Now that I think about it, the fish market might be easier.
Notes
Adapted from New York Times
Ingredients
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons lemon juice
- 4 halibut fillets, skin removed
Instructions
- Whisk together the olive oil, garlic, basil, salt, pepper and lemon juice in a small bowl. Place the fish in a large sealable bag. Pour the oil mixture over the fish. Seal the bag and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- Set up your grill for indirect heat. Preheat to 350 degrees F.
- Once the grill is ready, oil the grates with olive oil. Transfer the fillets from the marinade to the grill, placing them directly over the flame, reserving the remaining marinade. Brush the top and sides with marinade. Cook for a minute or 2 and flip, cooking for 1 more minute.
- Move the fillets away from the direct flames. Close the cover and cook for another 2 - 3 minutes, or until the centers of the fillets are just opaque. Garnish with chopped parsley and serve.
