Grilled Halibut with Chimichurri Sauce
Updated: Jan 21, 2021
Some people think halibut can’t be grilled. No idea why anyone would think that as halibut is fantastic on the grill. It’s not a particularly delicate fish and has a medium firmness allowing the grill to be a perfect tool for cooking. A note of caution though, halibut is not an oily fish and therefore can get overcooked and dry fairly quickly.
This here is the base recipe for grilled halibut and we’ll expand upon this in the future.
Cut: Halibut filet
Weight: 1.5 Pounds
Grill: Dyna-Glo Grill
Heat Source: Gas
Estimated Cook Time: 12-14 Minutes
Actual Cook Time: 14 Minutes
Estimated Cooking Temperature: 450 degrees
Actual Cooking Temperature: 450 degrees
Location of Purchase: Chula Seafood - www.chulaseasfood.com – local fish market
Cook Date: August 11, 2020
Thermometer - The Thermapen is worth it's weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason.
Step 1: Preheat your grill to 400 degrees.
Step 2: Oil your grill to help ensure the fish doesn’t stick. I use a canola oil spray.
Step 3: Lightly drizzle the fish with olive oil, season with salt and pepper to taste.
Step 4: Place the fish on the grill, skin side down for 7 minutes. Gently flip and monitor.
Step 5: Cook until internal temperature is 145 degrees. This should be roughly 5-7 minutes.
Step 6: Remove from the grill and serve immediately with the chimichurri sauce.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)