Recipe by Chef Edward
Yields- 4 Servings
Ingredients:
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
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!
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