Grilled Fish Steaks
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
- Carbohydrate 5.69858916751325 g
- Cholesterol 0 mg
- Fat 20.4035133591357 g
- Fiber 1.17956666148901 g
- Protein 0.855625000037277 g
- Saturated Fat 2.82849933689613 g
- Serving Size 1 1 serving (55g)
- Sodium 4.80308333394748 mg
- Sugar 4.51902250602424 g
- Trans Fat 0.575868334032062 g
- Calories 201 calories
Step-by-step
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Substituting avocado oil for the olive oil raises the smoke point significantly, allowing for a harder sear on the grill without burning the minced garlic. Thick white fish requires precise handling over direct heat to prevent sticking and dry textures.
- Use non-reactive glass or stainless steel bowls for the marinade because stainless steel prevents metallic off-flavors when exposed to citrus acid.
- Refrigerate the fish for precisely one hour in the marinade; longer acid exposure will denature the delicate proteins and alter the texture.
- Clean the grill grates thoroughly at 400 degrees Fahrenheit before oiling them to ensure the fish releases easily after five minutes per side.
- Test doneness by inserting a metal skewer into the thickest part of the fillet; no resistance means the proteins have properly coagulated.
Proper preheating of the outdoor grill prevents structural failure of the delicate flesh. Controlling the direct heat zone ensures an even cook throughout the protein layers.
