Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous online and offline grilling masterclasses runs his own BBQ accessories shop.
Last updated: September 23, 2021
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Fish can be a true dish; sushi proves that, but most people eat their fish as relatively bland, poorly spiced variations of what fish could ultimately be. This is because such people prepare their fish without sufficient marinating (or even at all) and are not much concerned about whether it comes out dry or overcooked.
If you’ve been fed fish from kitchens run by this type of people, we can’t blame you for swearing off them or avoiding them. However, if you want to change your narrative and learn how to make grilled halibuts you can enjoy, you’re at the right place.
It’s just one type of fish but let this be the beginning of a renewed fish exploration because there is more to fish-based dishes than overcooked, bland, dry fishes.
Difference between halibut fillet and steaks
While fillets can come in almost any size, halibut steaks are more consistent. They typically range from 6 ounces to 1 pound or so for very large steaks, and they measure 3/4 to 1 inch in thickness.
Thank the chefs that took it upon themselves to show us that the largest flatfish in the world
Trusted SourceEverything You Need to Know About … Halibut - Fresh Fish DailyHalibut can grow up to 2.5m long and weigh as much as 350kg.
could also be a top-rated dietary option. Now that the world is wise to the taste of this fish, though, there are many variations in how they can be cut, and two of the more common cuts are the steaks and fillets.
On the one hand, fillets are cut from the head of the fish to the bone; from the neck to the tail; from on the dark side of the fish, and along the fish’s lateral line. On the other hand, the steaks are cut in a sort of square or rectangular shape from the body of the fish and perpendicular to its backbone. While the fillets are stripped of bone and skin, and prepared to vary in thickness as well, the steaks are sold with the skin and bones intact.
Regardless of which cut you settle for, you’d still be getting all of the nutritious wonder that the halibut is known for. For the purpose of this article, though, we are going to be dealing with the halibut fillet.
Grilled Halibut - Recipe
In the spirit of not being bland with our fish, we will be going a step further and introducing some honey and lemon to the recipe to be shared. Why not? What is fish without spice and flavor?We have to get started at helping you pick out the best possible fish, though, because, without the best, the full benefitof this recipe may not be enjoyed. Top on the list of considerations when picking out a halibut fish should be ensuring that the fish doesn’t smell like the ocean. Leave the romantic notions; good pieces do not “scent like the ocean”.
Rub the grill with a paper towel soaked in marinade and butter before preheating the grill for 10 to 15 minutes.The preheating also ensures a buildup of radiant heat if a gasgrill, charcoal grill, or a combo grill is being used. This radiant heat is necessary to ensure that the fish cooks thoroughly and wholly.
Prepare the marinade: blend the garlic with the honey, butter and a teaspoon of pepper and pour over the fish in a bowl.
Cut the fish along the lateral line on the fish, removing a long strip of fish without a bone. The strips gotten can be divided into smaller parts as you see fit.
Place the smaller pieces in a bowl and pour the marinade over them. Leave for another 10 minutes, and then sprinkle pepper over the contents of the bowl.
Place the marinated and seasoned fillets on the grill and close for 5 minutes. The preheating and radiant heat would cook the fish within, starting almost immediately. Also to facilitate your cooking process, we’ve pointed out this Grill Set BBQ Tools from Biraldi, which provides you safety and pleasure. Once the five minutes have expired, the grill should be opened, and the part of the fillets in contact with the grill grates should be flipped to expose the other side as well. This is because you want both sides of the fish to be opaque and flaking at the end of the grilling.
Removed and served the filet in a bowl or a plate as needed. To this serving, lemon juice from the lemons could be squirt to add a little juicy flavor. Alternatively, the fillets could be served with a lemon wedge.
As always, though, considerations should be given to people on diets or people who pay attention to their calorie intake. The figures above might seem unhealthy to some, but consider the number of servings before judging this dish. Also, dietary requirements could require you to tweak a recipe now and then. To better understand what this means, this article about kcal and calories f should prove enlightening.
If you have followed this recipe to the letter, what you should have in front of you (or in your stomach already) should be anything but bland, dry, or overcooked. If you did it absolutely right, you would have a true fishy wonder.
Well, that’s all that there is to say about our recipe for grilled halibut. Now, we send you off into the world, armed with this halibut recipe, to educate the strangers on just how fish should truly be eaten.
Everything You Need to Know About … Halibut - Fresh Fish Daily
Halibut can grow up to 2.5m long and weigh as much as 350kg.