Grilled Halibut with Fennel Marinade
Grilled halibut enhanced with a zesty fennel marinade. A simple yet flavorful recipe, perfect for a weeknight dinner.
Grilled halibut enhanced with a zesty fennel marinade. A simple yet flavorful recipe, perfect for a weeknight dinner.
- Carbohydrate 2.032825 g
- Cholesterol 71.68 mg
- Fat 6.9733 g
- Fiber 0.476499991640449 g
- Protein 46.91245 g
- Saturated Fat 0.967145 g
- Serving Size 1 1 Serving (241g)
- Sodium 412.93125 mg
- Sugar 1.55632500835955 g
- Trans Fat 1.1622625 g
- Calories 270 calories
Step-by-step
- Toast fennel seeds in a dry frying pan over medium heat, until fragrant.
- Grind and let cool.
- Combine with lemon juice, garlic, salt and olive oil.
- Pour over halibut and marinate for at least 10 minutes - no more than 1 hour.
- Grill halibut for about 5 minutes each side.
Fennel and Fish Basics
Heavy cream-based chowders coat the palate, whereas oil-and-citrus marinades let dense white fish stand clear. Toasting dry fennel seeds in a skillet releases essential oils before crushing. Mix those aromatics immediately with fresh lemon juice and olive oil. Halibut steaks tolerate this acid bath well for up to 60 minutes. Exceeding one hour allows the citrus juice to denature the exterior proteins prematurely.
Reading the Grill
Reliable doneness checks prevent dry fish. Raw halibut appears translucent and glassy. Opaque white flesh indicates cooking progress. Insert a metal skewer into the thickest part of the steak for three seconds. Touch the tip to your wrist to gauge internal heat. Alternatively, press the flesh gently with a spatula. Resistance and slight flake formation mean the fish is done at roughly 135 degrees Fahrenheit.
Storage and Freezing
Raw marinated fish freezes poorly because expanding ice crystals rupture delicate muscle fibers. Cooked halibut holds in an airtight refrigerator container for up to two days. Reheat gentle portions covered at 300 degrees Fahrenheit to prevent moisture loss.
