Dilled and Grilled Wild Pacific Halibut

 
 

By: Ron Shewchuk
Adapted from the recipe created by Ron Shewchuk.


Barbecue Secret: One of the problems with grilling fish is the delicate flesh sticks to the cooking grate and the fish seems to fall apart before you can get it off the grill. But today’s covered gas or charcoal grills cook so evenly you don’t have to turn your fish, even when you’re cooking it over direct heat. For fillets, just cook the fish skin side down. The skin sticks to the grill, allowing the fish to come off cleanly and easily. If you’re cooking fish steaks that have no skin, be sure you oil the grill and spray the fish with cooking spray just before putting it on the grate.

Chef’s Note: Halibut is such a delicately flavored fish that you don’t want to do much to it. The key here is to use the very freshest ingredients.

 
  • 4 - 6 oz / 175 g wild Pacific halibut fillets, skin on

  • kosher salt and freshly ground black pepper

  • 1/4 cup (50 mL) - fresh dill fronds (stems removed), chopped

  • 2 Tbsp (30 mL) - lemon juice

  • extra virgin olive oil

  • lemon wedges for garnish


Place the wild Pacific halibut fillets in a nonreactive dish or baking pan. Season both sides of each fillet with salt and pepper and coat them evenly with the dill. Squeeze lemon over the fish and then drizzle it generously with the olive oil, turning it to coat it.  Let it sit for 15 minutes. Meanwhile, prepare the grill for direct medium heat.

Place the halibut pieces on the grill, skin side down. Cook the halibut for about 6 minutes, until it’s just cooked through, to an internal temperature of about 140˚F/60˚C. Remove it from the grill (the skin will stick to the grill but should easily separate from the fish) and let it rest for a couple of minutes. To serve the halibut, season it with a little more salt and pepper, drizzle it with olive oil, and accompany it with lemon wedges.


Serves 4

Recipe copyright © by Ron Shewchuk. All rights reserved. Featured with permission.

Photo by: John Sinal.


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