Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Most fish can be grilled to perfection over a fairly hot fire. Moist, fresh halibut, in particular, stands up well to medium-high heat, which sears the surface and cooks the flesh through. If there is any sticking when you turn the fish, recoat the grill rack with cooking spray.
Ingredients[]
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vegetable oil
- 4 (6-ounce) halibut fillets
- 3/4 teaspoon sea or kosher salt
- Cooking spray
- 4 lemon wedges
Directions[]
- Prepare grill, heating to medium-high.
- Combine first 3 ingredients; rub over fish.
- Cover; let stand at room temperature 10 minutes.
- Sprinkle fish with salt.
- Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork.
- Serve with lemon wedges.
Yield: 4 servings (serving size: 1 fillet and 1 lemon wedge)