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Grilled Halibut - Recipe

Bruce Williams
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”.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 4 people
Calories 193 kcal

Equipment

  • A griller

Ingredients
  

  • 1.5– 2 lbs. halibut fillet ≈747– 996 kcal
  • 4 tbsp butter ≈400kcal
  • 3 tbsp honey ≈174kcal
  • ½ lemon ≈10kcal
  • 2 tsp pepper ≈10kcal
  • 3 cloves garlic ≈40kcal

Instructions
 

  • 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.

Video

Notes

  • 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.
  • The grill setup that you would like to implement is probably the only consideration to be factored in before you start cooking. You can go with the outdoor grill or indoor cooking. The outdoor grill operation is always a great experience, and if you are leaning towards that direction, you should consider one of these highlighted affordable charcoal grills for starters and this little guide on how to start using a charcoal grill.
  • If outdoor activity is not your thing, there is this widely praised Korean-Style Electric Indoor Table Grill from Techwood that is loyally serving many customers. If you have your grill already, the procedure to making your halibut fillets goes as thus.

Nutrition

Serving: 150gCalories: 193kcalProtein: 1gPotassium: 632mgFiber: 2gCalcium: 39mgIron: 1mg