Big Daddy's     Cooking with Attitude

Thai Chile



Grilled Marinated Halibut

If you've never had fresh Halibut then you're missing out on a real treat.  Halibut is the mother of all flatfish, related to the flounder and growing to 400 pounds in the deep waters of the Atlantic, although the inshore variety sold in most markets are much smaller.  The flesh is very delicate and sweet and when prepared properly it easily flakes to the fork.  This dish is easy and delicious.  The family will call you a hero :)

1" thick    fresh halibut steaks
cup    olive oil
1 tablespoon    Herbes de Provence (or other herbs of your choice)
2 cloves    garlic, pressed
I whole lemon    divided
teaspoon    salt
teaspoon    black pepper

Prepare the marinade by combining the olive oil, herbs, garlic, salt and the juice of of the lemon (this should make enough for 4 6-8 ounce steaks.)  Allow the marinade to chill in the fridge for at least a half hour to bring out the flavors.   Brush the halibut steaks on both sides with the marinade and allow to sit at room temperature while the grill is being prepared; about a half hour.

When the grill is medium hot  sprinkle black pepper on both sides of the Halibut steaks, spray the steaks on one side with cooking spray and place (sprayed side down) on the grill directly over the coals.  After about 5 minutes spray the topside of the steaks with cooking spray and turn them over.  Grill an additional 5 minutes or until the flesh flakes easily to the fork and is opaque throughout.

When removed from the grill run a sharp knife along each side of the backbone, lift it out and discard.  Squeeze the remaining lemon juice over the steaks and serve immediately.


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