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Tomato Salsa (separate recipe)
2 sm Tai1-end halibut steaks (about 1-inch thick, 1 1/2 lb each)
1/3 c Lime juice
2 tb Olive or vegetable oil
1/2 ts Salt
1/4 ts Ground white pepper
Fruitwood chips or dried fennel stalks
Lime slices for garnish
Prepare Tomato Salsa (separate recipe). In shallow dish, combine halibut, lime juice, oil, salt, and pepper. Turn fish several times in lime marinade. Refrigerate 30 minutes to marinate.
Meanwhile, heat coals or wood in grill until hot, and soak wood chips in water for 30 Minutes. Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.
Drain wood chips and place on hot coals. Heat grill rack. Drain halibut and place on hot grill rack 4 inches above hot coals for 5 minutes. With 2 large pancake turners, carefully turn fish. Grill 5 minutes longer or until fish flakes easily. Garnish with lime slices. Divide each halibut slice in half before serving and top each with some Tomato Salsa.