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.

Ingredients

  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons vegetable oil
  • 4 (6-ounce) halibut fillets
  • ¾ teaspoon sea or kosher salt
  • Cooking spray
  • 4 lemon wedges

Directions

1. Prepare grill to medium-high heat.
2. Combine first 3 ingredients; rub over halibut fillets. Cover and let stand at room temperature 10 minutes. Sprinkle fish with salt.
3. 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.

Notes
Bill and Cheryl Jamison, Cooking Light
MAY 2003


Categories
Seafood