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Grilled halibut is a meaty, mild-flavored flatfish found in the North Pacific and Atlantic Oceans. It is usually seasoned with salt and pepper and brushed with oil or marinade before being grilled. Overcooking should be avoided, and it is often served with a sauce or vegetable puree.
Grilled halibut is a type of fish that has been cooked on the grill. Halibut is a meaty, mild-flavored flatfish found in both the North Pacific and Atlantic Oceans. A North American term, grilling is a type of grilling in which a food item is placed directly under a heating element. Broiled halibut is usually seasoned and brushed with oil or a marinade before being grilled. It is often served with a sauce or similar condiment.
Although a single wild halibut can weigh up to 181 pounds (400 pounds), halibut fillets or steaks are usually about 170 grams per serving. Fillets can vary in size, however, and most butchers will cut them to a specific size upon request. A 6-ounce halibut filet is typically 1–2 inches thick.
Grilled halibut is normally seasoned with salt and pepper. Other spices, such as paprika, can also be used. The fish is usually cured in its raw state, but additional seasonings can be applied after cooking. Also, olive oil or a marinade is brushed onto the fish before cooking to keep it from drying out or charring. Alternatively, a cheese and spice mixture can also be placed on the halibut.
To broil, the fish is typically placed on a broiler pan, which may be brushed with oil or lined with foil to keep the meat from sticking to the metal. A broiler pan consists of a lightly ridged and trimmed topping that fits over a shallow roasting pan. The skillet is placed on the top rack of the oven, so the meat rests 3-7 inches (7.6-17.8 cm) from the heat source.
Most North American-made ovens have a “broiled” setting. This setting activates only the top heating element in the oven. A quick cooking method, grilled halibut normally takes no more than 10 to 15 minutes to complete. The fish should be flipped halfway through the process to ensure even cooking.
One of the biggest concerns when preparing grilled halibut is overcooking. Because broiling places the meat so close to the heat source, the fish is at risk of becoming dry and tough. To avoid this, the cook must carefully observe the state of the fish during the cooking process.
Grilled halibut is often served with a cream sauce or vegetable puree. A fruit compote can also be made to complement the fish. Other vegetables, such as carrots and potatoes, can be grilled with halibut for use as a side dish.
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