Looking for special grilled halibut recipes? Lets start with this one:
Rainee and I created this dish on a rainy day in September in Santa Fe.So, this may be a winter dish and admittedly this is not exactly the definition of grilling. However, it is using the grill and indirect heat, so winter grilling right?
This is a delicious dish and other nice white fish can be used too, sea bass, grouper or a nice thick piece of salmon would work too. Rainee loved it so much, she keeps asking for it again. I am just sayin'...
If possible, purchase your fish skin on one side. This dish will be grilled on one side and finished with indirect heat. So the skin helps hold it all together.
First off we will make a pesto sauce. You can use a store bought Pesto as a shortcut.
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Romano and/or Parmesan cheese
1 teaspoon coarse kosher salt
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl.
This recipe will make extra, but you can freeze it for future use.
Rinse and dry your fish, as mentioned skin on if possible, if skinless see the footnote at the bottom of this page.
4 six to eight ounce fillet cuts of Halibut (preferably Alaskan)
1 teaspoon kosher salt
2 tablespoons olive, peanut or canola oil
Sprinkle your fillets with the salt then oil the fillets. Top your fillets on the non-skin side with a tablespoon of Pesto, you should try to get 1/8 of an inch layer of pesto on the fillet.
Enjoy! We will bring you more grilled halibut recipes very soon.
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