Halibut is a firm white fleshed fish. It's texture makes it great for the grill. The flavor of this large fish is pretty mild and clean. It's great simply prepared and served with a light sauce.
You could substitute any other firm fish for the halibut in this recipe and it would still be tasty stuffs.
1 T Ginger - minced
2 T Lemon Juice
1 t Lemon Zest
1 T Light Soy Sauce (substitute gluten free soy for a GF dish)
1/2 T Dark Soy Sauce (I used a mushroom flavored dark soy)
1 T Dried or a hand full of fresh Parsley
1 T Green Onion - chopped
Garlic Chili Sauce (or other hot sauce)
Splash of Water
*If you buy a large piece of fish, it's best to cut it into manageable pieces. The smaller size is easier to flip and to remove from the grill. I like to keep the pieces about the size of my spatula.
Mix all of the ingredients, except the fish, together in a flat bottomed dish.
Remove about a 1/4 of the mixture and set it aside.
Place your halibut in the dish, move it around, flip it over, spoon some marinade on top of the fish, and cover it.
Let this marinate for ten minutes.
Flip the fish and spoon more marinate on top of it.
Cover the fish and let it sit for another ten minutes. Don't let it marinate any longer than that.
After you flip the halibut, heat and grease your grill, once it's hot. I used a stove top grill pan.
Place the fish skin side up on the grill. If you're grilling outside, place the halibut away from any direct flames and, be sure to start with a clean grill.
Leave the halibut alone for for a few minutes. Then general rule for cooking fish is about 8 minutes per inch. So, if your fish is one inch thick, you'll need to cook it 4-5 minutes on the first side and 3-4 minutes on the second side.
Don't move, touch or poke at the fish until you're ready to flip it. This will help to form a nice sear on the fish and will help prevent it from sticking. I like to get eye level with the fish (carefully) to see when it looks cooked half way through. When it is, then I flip it.
Only flip it once!
After flipping, top the grilled halibut with half the reserved marinade mixture. (If your using a stove top grill, you can pour or spoon the liquid over your fish. If you're grilling outside, you should brush it on. This will help prevent flare ups.)
When the fish is done it will be firm with a little bounce to the touch. It will also flake easily. Carefully remove the fish with a spatula.
When plating the fish, spoon more of the marinade over or under it. Serve with rice or noodles and a vegetable. For diner we had Halibut with Grilled Sesame - Soy Glazed Green Beans and Rice. I used the leftovers to make tacos the next morning.