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Jul 10, 2010 04:47 AM

GRILLED HALIBUT Filets--marinate?

I had these at a dinner party recently and was wowed.; the combination of the charred skin and the delicate white flesh was superb!

(Somehow I had always thought that halibut on the grill was problematic--that it would dry out easily). The ones I enjoyed were marinated, but I do not know the details except for thef act that lemon juice and garlic were included.

Should I plan to marinate? Will this extra step provide a markedly different result?

Does anyone have an easy marinade recipe that they would like to share? I will be cooking the fish on a gas grill.

If I do not find halibut on the desired day, I plan to grill swordfish with this NY Times Bittman recipe:

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  1. That Bittman recipe is very nice. When I'm feeling very lazy a quick marinade I use is a simple vinaigrette. EVOO, a good white wine vinegar, minced garlic, S & P and a hit of lemon juice. Don't keep the fish in the marinade too long because the acids will cook it.

    1 Reply
    1. re: Gio

      Thanks, everyone. I used Gio's marinade and the fish turned out surprisingly well except for the fact that the fish monger had, unfortunately, removed the skin from all the halibut and so we missed the delectable charred skin which had contrasted so well with the snowy delicate flesh.

    2. Marinade, but not more 30 or 40 minutes; otherwise you might end up with ceviche-like halibut.

      I actually prefer a dry rub with some homemade seasonings, but if you prefer a wet marinade try something simple like the following.

      Take some lemon juice, a couple of crushed gloves of garlic and some slices of ginger. Put all of them in a Ziploc bag, and then put your halibut fillets in there and toss to coat, and refrigerate for about 30 minutes.

      Right before grilling, brush the fillets with some olive oil and generously salt and pepper.

      Good luck.

      1. I have enjoyed great, succulent, flaky success many times grilling halibut with this marinade - fresh lemon or lime juice, white worchestershire sauce, generous shakes of green tabasco, dried cumin, dried thyme, fresh grated or minced garlic, and good olive oil. Marinaded in the fridge in a plastic bag or immersed, at least 20 minutes and up to a day has not caused trouble.

        1. I saw a TV chef do something so simple with Halibut that I though, "NO WAY"!! Sprinkle with a little salt and pepper, then brush some Dijon mustard on it. You can broil inside as well as put on the grill. It is so basic and simple and doesn't overpower the fish at all. Delicious.

          1. I like to mix a little mayo with some dijon mustard (usually a flavored one like garlic or shallot mustard) and a tiny bit of jalapeno & dill. the mayo seems to keep it moist.