Confession: For years I didn’t like fish. Turns out I was just eating the wrong kinds of fish! Halibut was the first fish I had that made me fall in love. It has a great texture, and doesn’t have any of that ‘fishy’ business going on. When done right, it is tender, flaky, and succulent. Shoot, even when it is over cooked it is still delicious!
The trick with fish is to not overcook it. It is done as soon as it can be flaked with a fork. Get it off the heat as soon as it turns white. This particular marinade is great on lots of different fish, but halibut will always be my favorite. It is mild in flavor and brings out the delicate flavors of the fish. Serve it with a spritz of additional lemon juice for that extra hit of acidity.
When purchasing fish, including halibut, always ask to smell it first. It shouldn’t smell fishy or ocean-like at all. That’s how you know you’ve got a good piece. Fish that is frozen should be eaten as soon as it is thawed.
Watch the video to see just how easy it is to make this tasty fish. If I could eat this every day, I would! It’s simply, delicious, and good for you all that the same time! You can also check out the rest of my cooking videos on my YouTube Channel. There’s more than 150 restaurant quality recipes you can easily make at home.
How to Make Grilled Halibut Recipe
- 2 tablespoons butter, melted
- 2 tablespoons honey
- ½ lemon, juiced
- 2 teaspoons soy sauce
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 1 pound fresh halibut filet
- In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
- Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
- Heat a pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
This recipe first appeared on The Stay At Home Chef on January 22, 2013