Grilled halibut - recipes for preparing delicious fish. Halibut in a grilled pan Whole halibut grilled

Halibut is a very tender and juicy fish. Halibut can be fried in a variety of ways. Very often, fish is rolled in flour and fried in a regular frying pan. But we will cook the halibut fillet on a grill pan, coating the fillet only in spices. And this way you can achieve a beautiful golden crust. This fish melts in your mouth, but due to the crust and skin it holds its shape.

Ingredients:
Halibut fillet - 400 g (for 2 servings)
Lemon - 1/3 pcs.
Garlic - 3 cloves
Oregano - a pinch
Mix of spices for fish: thyme, basil, parsley, rosemary, ginger
Salt
Pepper
Olive oil

Step-by-step recipe for halibut in a frying pan

Step 1.
Cut the halibut into fillets with skin. Cut into portions.

Step 2.
Salt and pepper the halibut, add spices, squeeze out lemon juice and leave to marinate for 20-30 minutes.

Step 3.
Dry the halibut fillet with a paper towel. Place the halibut, skin side down, on a hot grill pan with olive oil. Fry until golden brown.

Step 4.
Add garlic cloves to the fish (no need to peel them). Turn the fillet over and fry until golden brown on the second side. Regularly baste each piece with oil from the frying pan.

If you have halibut steaks, then of course they should be grilled. The meat of this fish is very tasty, lean, and beautiful. Smartly prepared grilled halibut will drive even the most experienced people crazy

Number of servings: 2

A simple homemade grilled halibut recipe step by step with photos. Easy to prepare at home in 25 minutes. Contains only 46 kilocalories. Author's recipe for home cooking.

• Preparation time: 19 minutes
• Cooking time: 25 min
• Calorie Amount: 46 kilocalories
• Number of servings: 2 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes

Ingredients for two servings

• Halibut - 2 pieces (steaks)
• Butter - 2 tbsp. spoons
• Brown sugar - 2 tbsp. spoons
• Garlic - 2 cloves
• Lemon juice - 1 tbsp. spoon
• Soy sauce - 2 teaspoons
• Ground black pepper - 1/1, teaspoons

Step-by-step preparation

1. Grilling halibut only takes about 30 minutes. Halibut does not require long marinating, so this recipe is good not only for its taste and beauty, but also for its speed and ease of preparation. Now I will tell you how to cook halibut on the grill:
2. Step 1: We begin preparing the dish by lighting the grill and preparing the coals. In fact, you can use your home grill as well. In any case, we start with the grill or barbecue.
3. Step 2: In a deep fireproof bowl, mix: butter, sugar, finely chopped garlic, soy sauce, lemon juice, pepper. Heat the mixture over medium heat, stirring occasionally. It is important that the sugar is completely dissolved.
4. Step 3: Lightly oil the grill grate. We “bathe” the fish in our mixture and place it on the grill. Fry the fish on each side for 5-7 minutes. Baste the fish periodically with the remaining mixture.
5. Step 4: Serve with fresh vegetables.
6. Bon appetit!

Halibut is used in dishes in boiled, fried, canned forms; there are many methods of preparation from smoking to steaming. It contains vitamins B, A, E, D, 19 g of protein, potassium, magnesium, phosphorus and calcium. We will look at recipes for cooking this fish over a fire using a grill, or on special grill equipment with prepared coals.

How to properly grill halibut

Everything is as usual - we start with choosing meat. If you choose to freeze, it is better to take the whole carcass, since the fillet after defrosting will become loose and lose some of its taste. The fish is always supplied in a protective shell of ice, make sure it is not too thick. If the layer is thick, most likely the fish has been defrosted several times.

When buying fresh fish, press the carcass with your finger - the resulting dent should not remain longer than a couple of seconds. Also, do not take fish with mucus on the scales and with dried red eyes.

Recipe

Grilling halibut adds variety to a classic picnic menu. Below is a step-by-step recipe with cutting, marinating and frying. The finished dish is assembled on skewers - purchase them in advance.

Ingredients:

• 600 g fillet;
• 200 g onions;
• 300 g of tomatoes mixed with champignons;
• 100 g bell pepper;
• 50 g sunflower oil;
• spices, pepper, salt, dill, parsley to taste.

This grilled halibut recipe calls for marinating. The marinade contains spices, lemon juice, oil, and is poured over prepared medium fillet pieces. 15-20 minutes is enough for the tender meat to absorb the flavors and prepare for frying. They can be spent on processing and cutting vegetables (it is better not to wash the champignons, but to clean them, since they absorb water like a sponge). Vegetable and mushroom cubes should be approximately the size of the fillet pieces.

All ingredients are put on a skewer one by one. The grill or fire is being prepared. The skewers are turned over several times during the frying process. 5-7 minutes are enough for all products to reach a ready-made state. Before tasting, do not forget to sprinkle the dish with fresh herbs.

Another delicious dish is halibut in soy sauce. The recipe is based on two steaks, 2 teaspoons each of soy sauce, butter and brown sugar, 1 teaspoon lemon juice, 2 cloves garlic and black pepper to taste. It takes 30 minutes to prepare the food, and another 7 to fry the halibut.

All ingredients, except fish, are mixed in a cooking vessel, placed on a chalk fire and heated until the sugar melts. Next, oil is applied to the grill grate, the fish is dipped in the sauce and placed on it. Frying, as in the previous recipe, will take 7-10 minutes.

To eliminate mistakes, just follow the recipe and keep the proportions. Additionally, make sure that you have taken into account all the details:

• Before cooking, remove the fins, otherwise they will give off an unpleasant pungent odor.
• Lubricate the grill bars with oil, otherwise the fish will stick and may fall apart.
• For cooking, choose coals from fruit trees; apple, cherry, and peach are suitable.
• Halibut is a delicate fish and can be easily damaged (especially when it comes to fillets). To avoid this, use a lockable grill.
• If you decide to fry a whole carcass, allow 20-30 minutes for cooking, but do not dry out the steaks - keeping them on the fire for more than 10 minutes is not recommended.

Grilled halibut turns out juicy and aromatic - it acts as an independent dish or ingredient. Choose it for lunch with friends or family - it doesn't require much cooking and can be served with simple, fresh salads.

Most white-fleshed fish are not suitable for grilling; Due to the softness of the structure, the meat does not hold together in a piece. Halibut has a fairly fleecy meat structure, and is excellent when cooked on a grill pan or on an open rasper. The fish must first be marinated using brightly flavored ingredients to enhance the natural flavor of the halibut.

Grilled halibut fillet in fig leaves - recipe

Fig leaves have very aromatic leaves, you can wrap cooked fish in them, then it will acquire a coconut aroma. If such trees do not grow in your area, use banana or grape trees instead. The leaves deteriorate quickly, so use them the same day they are picked from the tree.

Ingredients for 4 servings:

• halibut fillet without skin and bones - 4 pieces of 90-125 g each, 2-2.5 cm thick;
• coarse salt and ground pepper
• fig leaves - 4 pieces (large);
• olive oil - 0.25 cups (60 ml).

Step by step grilling:

1. Season the halibut with salt and pepper. Place fig leaves on a work surface and brush each leaf with oil. Place a fish fillet in the center of each sheet and brush the halibut with oil. Wrap the fillet pieces in fig leaves, starting with the wide side, to create envelopes. Secure each envelope with a toothpick if necessary. Place them on a plate and put them in the refrigerator.
2. Prepare a charcoal or gas grill to cook over medium, indirect heat. Oil the grill grate and fish tray if necessary. Place the halibut wrappers on the grill or tray, using the lower temperature side of the grill. Cover and grill for 5 to 6 minutes on each side until the leaves have darkened slightly and the fish is cooked through. Turn over once. At the end of the cooking process, move the halibut wrappers over direct heat and cook until grate marks appear.
3. Place the grilled halibut in the leaves on individual plates or a platter and serve immediately. (Fig leaves are not eaten.)

How to Grill Halibut with Olives

Ingredients:

• 180 ml dry white wine;
• 2 tbsp. spoons of light molasses;
• 2 tbsp. spoons of chopped ginger;
• 4 halibut fillets, 185-250 g each;
• 2 tbsp. spoons of rapeseed oil;
• coarse salt and freshly ground pepper;
• 1 orange, cut into 8 slices;
• 1 lemon, cut into 4 wedges;
• 1 bunch watercress, stems removed;
• 75 g Kalamata olives.

Method for preparing halibut:

1. Light a fire in a covered charcoal grill and allow the coals to burn and become covered in white ash. Using tongs, distribute the coals so that the thickness of the burning layer is 2 layers of coals, and position the grate at a distance of 13-15 cm from the coals. If you have a gas grill, turn the heat to medium-high.
2. Meanwhile, combine the wine, molasses and ginger in a bowl and whisk to combine. Pour into a shallow baking dish. Place the halibut in the marinade and leave them in it for 20 minutes (no longer) at room temperature.
3. Remove the halibut from the marinade. Wipe them dry, brush with oil and sprinkle with salt and pepper. Save the marinade. Fry halibut on one side for 3-5 minutes, depending on thickness, until browned. Using a wide metal spatula, turn the fillet over and sear the other side for 3-4 minutes until browned and then until the halibut is cooked through.
4. Place the lemon and orange slices directly on the grill and cook until browned, about 2 minutes, turning. Transfer cooked halibut and lemon and orange wedges to individual plates or a platter. In a small saucepan, simmer remaining marinade for 2 minutes. Pour it over the fish, garnish with watercress and black olives and serve immediately.