Most fish can be grilled to perfection over a fairly hot fire. Moist, fresh halibut, in particular, stands up well to medium-high heat, which sears the surface and cooks the flesh through. If there is any sticking when you turn the fish, recoat the grill rack with cooking spray.
1 tablespoon coarsely ground black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons vegetable oil
4 (6-ounce) halibut fillets
3/4 teaspoon sea or kosher salt
4 lemon wedges
How to Make It
Prepare grill to medium-high heat.
Combine first 3 ingredients; rub over halibut fillets. Cover and let stand at room temperature 10 minutes. Sprinkle fish with salt.
Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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I am always looking for new ways to prepare halibut since we relocated to Seattle and this one is a keeper--very easy and delicious. I had it with a slice of lemon and my husband wanted a sauce for his. I made a quick remoulade of light sour cream, canola mayo, finely grated lemon peel, a squeeze of lemon juice and a dash of cayenne pepper which he liked. I served the halibut with Creamy Parm Orzo (a CL recipe) and a saute of red and yellow peppers, garlic and zucchini. A great meal and I would definitely serve to guests!
Couldn't believe how good this was with so few ingredients! Enjoyed by kids and adults alike. Used less pepper than recommended because had less halibut, and thought would be too peppery, but was delicious. Would serve for company. Served with steamed brussel sprouts, corn on cob, and mashed sweet potatoes with cinnamon.