Grilled Halibut Steaks

 

Grilled Halibut with Oyster Mushrooms and Garlic Lemon Butter Sauce PoorMansGourmet

Video taken from the channel: Poor Man’s Gourmet Kitchen


 

Wegmans Grilled Foil Packet Halibut

Video taken from the channel: Wegmans


 

Preparing Halibut Steaks on the Grill

Video taken from the channel: Rafael Velazquez


 

Chef Jen: Grilled Halibut

Video taken from the channel: Shaw TV Calgary


 

Tasty Grilled Halibut with Garlic Butter Dipping Sauce

Video taken from the channel: City Grill’n


 

Halibut steaks on the grill

Video taken from the channel: Burhop’s Seafood


 

How to make Grilled Halibut with Honey and Lemon

Video taken from the channel: The Stay At Home Chef


Marinate halibut, covered and chilled, at least 10 minutes and no more than 1 hour. Grill halibut on a lightly oiled rack set 5 to 6 inches over glowing coals until just. Brush grill rack with vegetable oil.

Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes.

Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill. Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side. Heat grill to high.

Salt and pepper steak just before placing on grill. In a small saucepan, combine the first six ingredients. Cook and stir until butter is melted. Remove from the heat; set aside. Grill halibut on greased rack, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a.

Brush each and both sides of the steaks VERY generously with the soy sauce mixture, reserving some to brush on the fish while grilling. Place into a shallow glass dish, cover and refrigerate for up to 4 hours. Lightly oil the grill grate. Cook the fish for about 5 minutes per side brushing with remaining sauce (discard any remaining sauce).

These grilled halibut steaks start off marinating in a blend of lemon and rosemary. How long you marinate is pretty much up to you. If you marinate up to an. Directions. Preheat grill for medium heat and lightly oil the grate.

Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks. Cook on preheated grill. When ready to grill, carefully oil grill rack.

Remove fish from marinade; discard marinade. Place fish on gas grill over high heat or on charcoal grill 4 to 6. Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.

Notes.

List of related literature:

Add the halibut fillets, seasoned side down, and cook until they are cooked through and flake easily when pierced with a fork, about 3 minutes per side.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Sprinkle both sides of the halibut steaks with the salt and brush them with the olive oil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place the grouper fillets on a tray or large plate and, with a clean pastry brush, coat one side of each fillet with the melted butter and sprinkle evenly with the seasoned salt and pepper.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Dust the pike fillets lightly on both sides with flour, season with salt and pepper, then sear them lightly for about 30 seconds on each side.

“The Country Cooking of Ireland” by Colman Andrews, Christopher Hirsheimer, Darina Allen
from The Country Cooking of Ireland
by Colman Andrews, Christopher Hirsheimer, Darina Allen
Chronicle Books LLC, 2012

Place fillets on grill and cook (covered if using gas) until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 14 minutes, gently flipping fillets with 2 spatulas halfway through cooking.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Place the cooked halibut fillets on the plates, directly on top of the salad or to the side, and garnish with cilantro.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity
by Ivor Cummins, Jeffry Gerber
Victory Belt Publishing, 2018

Scrape the marinade from the fish, lightly pat it dry, and grill for 2 minutes on one side, then carefully turn it over to cook for another 2 minutes on the other.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

To ramp up the fillets’ mild flavor, we brushed them with Dijon mustard; seasoned them with salt, pepper, fresh herbs, and lemon zest; and drizzled them with melted butter and garlic.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

iNGREDiENtS: 2 red onions, finely sliced eight 3 oz fillets halibut (use 2 per person) (90 g)

“Meals that Heal Inflammation” by Julie Daniluk, RHN
from Meals that Heal Inflammation
by Julie Daniluk, RHN
Hay House, 2012

Brush cod, salmon, or flatfish fillets with a little oil and then dip them lightly into fresh, seasoned bread crumbs to give them a little protective coating.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • I am making this! I know others have asked, but I don’t see that you replied…Do you put oil or anything in the pan before putting the fish in?

  • Honey is Bee vomit!
    She (the Bee) can carry approximately 0,02g, on each flower-hive trip.
    And in her six week lifetime, vomits about 1/12 of a teaspoon honey into it’s hive.
    You may love Halibut, but please don’t waste honey!
    Oh! Merry Christmas!

  • Thanks for the recipe and awesome video. When you said you had 150 recipe videos I was jealous, my recipe list was much smaller at your age. Then I thought of those peewees on Masterchef junior and I got really depressed. I was still using my Easybake oven at their age.

  • @smirly123 Watch again! 1:56-3:02 The excact temp of a grill is hard to determine without a laser thermometer so just make sure that the grill is preheated and keep the fire constant, direct heat (medium high setting or just a hot charcoal fire) and don’t forget about the fish! It cooks very fast.

  • This recipe rocks! We had it last night. The marinade was Stellar, and we didn’t even have soy sauce (I substituted some balsamic v in it’s place.) so good! Love your presentation and content.

  • I have tried this one, easy prep and cooking time very, with excellent results. Now subscribed and notified. Thanks for sharing.

  • I used this recipe yesterday on some halibut and salmon. It turned out great. I did sear the halibut first on my cast iron, then put it on my Traeger for a few minutes. It was a big hit!

  • All I have are the halibut filets, wine, butter lemon and scallions. I don’t have mushrooms or bacon. Would that change the flavors without the other 2 items?

  • hi from seoul, korea! the chef and channel title are so modest but the food is like out of this world. also love the background guitar. thank you!! subscribed

  • They looks delicious but why is your grilled fish cooked entirely on a stove? There’s nothing wrong with the recipe ir technique just the video title

  • Due to unfortunate circumstances I m cooking 4 myself now. Thank you 4 your video! Take care of yourself remember to never ever take anything for granted

  • Hey Greg Burhop now that you work here how about you consider refunding your kickstarter backers after promising and never delivering refunds for years, otherwise as I see it your family restaurant employs crooks.

  • I just tried this recipe and it came out so good!!!! I had never had halibut fish before and this recipe was perfect! I just wish I put a touch more of honey for extra flavor.. Still was delicious and my husband loved it! Thank you for this

  • This is a really good recipe that any home cook can make pretty easily. Halibut is a gorgeous fish, and this adds some nice luster without overwhelming the delicate flavors. Great recipe.

  • First time ever enjoying Halibut, and thanks to your recipe, it has easily become one of my new favorites ��������������❣️❣️❣️
    Thank* you* so much ��

  • I believe halibut is my favorite fish, and you rendition of this recipe utilizing your garlic, lemon butter, bacon, wine and mushrooms looks absolutely delicious.