Grilled Halibut with Lemon & Herbs



Recipe by Chef Edward



Yields- 4 Servings



2 lbs. Halibut cut into 8 ounce pieces

2 oz. Extra Virgin Olive Oil

1 clove of Garlic, minced

2 lg. Lemons, juiced

1 Tbsp. Italian Herb Blend

Pinch of Pink Sea Salt & White Pepper to taste

Zucchini & Red Peppers


Cut halibut fillets into 8 ounce pieces. In a stainless steel mixing bowl combine garlic and Italian Herb Blend with the lemon juice and olive oil. Add the fish and turn each piece over in the mixture. Cover and refrigerate until needed. Cut zucchini ends off, split into thirds lengthwise, cut peppers into 6 pieces, sprinkle with Olive Oil and Pink Sea Salt & White Pepper. Start a nice hot fire. We use about 2 lbs of charcoal and 2 small split logs, cherry / oak. When the fire gets very hot add the grate and preheat it for 5 minutes, add the fish fillets and cover, open vents way, let it cook! Use an offset spatula to turn the fish after 3 - 5 minutes. Add the vegetables to the grill. Serve with baked potatoes or brown rice. Simple to make and delicious! I like to use silicone non stick tongs for turning the grilled zucchini and roasted red peppers.

Bobby Flay uses two sets of tongs for grilling, one blue pair for raw foods and a red pair for cooked foods ( it is a good idea, especially with chicken).


Chefs Note: Our dried minced onion and garlic is perfect for marinating and saves time, it's always in the cabinet! Pink Sea Salt is from Hawaii and it is amazing, you will love it, or I will eat my shoes. White Pepper is spicier than black pepper and it is finer, so it is hard to see on foods. Enjoy the great dinner!





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