Grilling Halibut steaks

Anyone have any simple grilling tips for halibut?? I’m not Emrile or anything some something simple.. Thanks..

Marinade it a few hours or all day in plain old italian salad dressing.(the oily kind you have to shake to mix in bottle) My wife and I love this on salmon and other thick fillets like halibut.

Take a cedar shingle, soak it overnight. Set the steak on this and cook over low heat.

Learned this trick from an Aluetian we met while up there. It adds a great smoked flavor.

I thought about that!! I do that with salmon, never really thought about it for halibut…

Halibut has such a great flavor, often times I just marinate it in straight extra virgin olive oil and while grilling ad salt and pepper. I really like the flavor of that fish to shine!

Step 1. Invite me over….

Quote:

---

Halibut has such a great flavor, often times I just marinate it in straight extra virgin olive oil and while grilling ad salt and pepper. I really like the flavor of that fish to shine!

---

I have to agree. Do not marinate it in dressing or anything that will change the flavor. Absolutely do the cedar plank technique if possible. It works great for swordfish as well.

Halibut is the greatest fish to eat in my book. Too bad it is so dang spendy. I usually get some when I find it on sale or parts of the season when the price comes down a bit. I want to go to Alaska just so I can bring a ton of halibut back to eat.

MMMMM… quick sear on the weber, both sides, then bake on the grill in a foil boat of ranch dressing..MMMM

Quote:

---

Marinade it a few hours or all day in plain old italian salad dressing.(the oily kind you have to shake to mix in bottle) My wife and I love this on salmon and other thick fillets like halibut.

---

For grilling…Exactly what Suzuki said!

I usually just grill it straight up… little bit of garlic butter… couple of sprinkles of lemon bpepper… on each side. approx 6 or 7 mins a side. low heat. so if using charcoal. wait until the coals are all white… when it starts to flake. enjoy!!!!

I agree, why marinate halibut???? Just salt, pepper, a little butter, and enjoy. Sometimes I will saute some bell pepper (yellow and orange), onions and fresh garlic and serve over the top.

Because when you bring 100 pounds of it back from Alaska, you HAVE to come up with other ways to cook it!

fillet it out into small chunks and use the shore lunch and beer batter it and fry it up……mmmmm…an like Tuck said there is alot of way..my roomate was there last year and were still eating it!

Quote:

---

Because when you bring 100 pounds of it back from Alaska, you HAVE to come up with other ways to cook it!

---

Oh, right, I forgot, I have friends.

Yeah, 100lbs is a lot for 1 person.

My cedar plank technique is to soak overnight, put the plank on the grill for 10 minutes and then flip it and put the fish on the scorched side. Cook until done.

There are various ways to do the cedar plank, but a lot of times you use indirect heating when using cedar. Soak the plank overnight then put the filet on the plank, but place the plank over a portion of the grill that isn’t lit / doesn’t have charcoal. Even after soaking and with low heat planks tend to dry out and burn more over direct heat – especially if the fish is oily and promotes flame-ups. Indirect heat might give you a little more even cooking.

I’ve used both direct and indirect, and get more flare-ups / scorched wood with direct, but they will both do the job. I think the indirect method might give you more smoking / more smoke flavor though. (More smoking, less charring/burning)

Mike

This goes good on a lot of stuff, I’m sure it would work with halibut – I use it with salmon. Cedar plank method would work fine, or oven/broiler for the last minute…

Finely chop a few jalapenos or chiles and a few cloves of garlic. Sautee in a tablespoon or so of olive oil in a pot until browned.

Add equal parts soy sauce and pure maple syrup to the jalepeno/garlic pot… Maybe half cup of each liquid, depending on size of your dinner/filets. (don’t cheap out – fake maple syrup just isn’t the same!!) I generally add a little more syrup than soy to shorten boiling times… Boil until you get a more syrupy mix.

Glaze filet with mix. Continue glazing while meat is cooking if you want. Retain 1/3 to half of the syrup for a dipping sauce when the filet is done. If using the oven, you might broil the glazed filet for a few seconds at the end to get a nice carmelized finish.

Serve with a glass of cabernet sauv. and italian dressing-soaked asparagus wrapped and grilled in genoa or prescuitto, then sprinkled with some course kosher salt and you’re all set!