"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.
"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.
Lemon & Garlic Grilled Halibut
It's halibut season here in BC, so it's the best time to really taste the wonders of this fish. Once fish starts to stick it's a bitch, so put all the chance on your side by following these 3 simple steps...
1- Make sure your fish is taken out of the fridge 30 minutes before your grill it.
2- Make sure that your grilling surface is absolutely EXTRA SUPER AMAZINGLY VERY HOT, so you sear it instantly.
3- Make sure you oil your cooking grate before you start and also oil your fish right before putting it on the grill. Leaving the skin on is not a bad idea, it protects the fish and if it stick to the grill that's fine. I personally like the skin off for my guests.
1 kg halibut, thick cut
1/4 cup extra virgin olive oil
3 cloves garlic, finely minced
One fresh lemon juiced
One bunch of fresh parsley, chopped
Fresh basil, chopped
Salt & Pepper
Make the marinade and submerge the fish for 4 to 8 hours. Grill according to the direction at the top. Halibut is cooked once the meat turn opaque, but why would guess on color. when you can use your instant read thermometer and do it perfectly every time. I cook mine to a nice 135 degrees F and I let it rest one or two minutes. Keep in mind that properly cooked halibut is awesome, and over cooked halibut can be very dry.
An extra idea from one of my followers:
Hi Chef Martin,
We tried your recipe for Lemon & Garlic Grilled Halibut and it was fantastic! One thing that we do to prevent the fish (any fish) from sticking to the grill is to line the grill with thin slices of lemon, and then place the fish on top of the lemon. We just thought we would share this idea with you.
Lois & Eric Moore, Whitehorse, Yukon
Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.