Grilled Halibut

Halibut are among the largest fish in the sea and the largest of all the flatfish. They can grow to more than 8 ft long and 700 lbs. Halibut weighing in at more than 100 pounds are often called "Whales", "Soakers", or even "Barn Doors", while smaller halibut, less than 20 pounds, are often called "Chickens"

 

Fishing season for halibut is in the summer and fall when it is available fresh and of optimum quality. Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories.

 

Halibut is very versatile, the thick meaty flesh holds up to a number of cooking methods like baking, broiling, pan-frying, deep-frying, poaching or barbecuing. When cooked halibut maintains its texture and is a very mild sweet tasting lean fish.

 

 

 

 

4                  8 ounce halibut (steaks or fillets)

4 cups         parsley buttered potatoes (recipe below)

1 cup           red pepper and olive vinaigrette (recipe below)

2 cups         arugula

 

Step 1.     Prepare the parsley buttered potatoes and the red pepper and olive vinaigrette. 

                  Recipes include below.

Step 2.     Pre heat a gas grill or prepare a charcoal grill. Clean and oil the grate well.

Step 3.     Season the fish with kosher salt and fresh ground pepper and place over a hot grill.

Step 4.     Turn the steaks over when they release easily from the grate. Squeeze fresh lemon juice on

                   the steaks and continue grilling until cooked through.

Step 5.     Remove fish from the grill and serve with parsley butter potatoes and the arugula tossed

                  with the red pepper vinaigrette.

 

 

2 pounds               Yukon gold potatoes

¼ pounds              unsalted butter

½ cup                    water

2 tablespoons      chopped parsley

 

Step 1.     Cut larger potatoes into 1/8ths and smaller potatoes into quarters.

Step 2.     Place potatoes in cold water and bring to a boil. Reduce to a simmer and cook until fork

                  tender

Step 3.     Melt butter and combine with water.

Step 4.     Toss potatoes with melted butter and parsley.

Step 5.     Season with salt and pepper.

 

 

 

1½ cup                   olive oil

½ cup                     sherry vinegar

2 tablespoons      dijon mustard

½ cup                     kalamata olives sliced in half

½ cup                     diced roasted red peppers

¼ cup                     chopped parsley

 

Step 1.     Whisk together vinegar and mustard and slowly drizzle in oil until combined.

Step 2.     Fold in red peppers, olives and parsley.

Step 3.     Season with kosher salt and fresh ground black pepper.