Lemon Rosemary Halibut
It was a Monday night, potentially the only one without rain this week, so I had to light the grill. The idea of two weeks without something hot off those amazing grates gives me such a feeling of longing. I stopped quickly by my local Whole Foods and asked some of my favorite fish guys what looked good and they all said HALIBUT! I love the meaty texture of halibut and the light flavor. It can be paired with so many flavors. Due to the time crunch, I went with something easy, tried and true.
Lemon Rosemary Grilled Halibut
3 T White wine
3 T Olive Oil
3 T Lemon Juice
1 T Chopped fresh rosemary
1 T Butter
1 Clove garlic, minced
1 lb Halibut
- Light your grill and let it heat until the flames have died down and you can hold your hand about an inch off the grates.
- Combine the wine, olive oil, lemon juice, garlic and rosemary in a bowl and whisk to combine.
- Place your fish, rinsed and pat dry, in a ziploc bag then pour the liquid over top.
- Zip your bag and store in the fridge for up to an hour.
- Take your fish out and lay it on the grill flesh side up.
- Sprinkle salt and pepper on the flesh side and let it sit on the grill, lid closed, for about 6-8 minutes.
- Gently flip it once the skin can be easily peeled off of the grill.
- Let it cook for a minute or so then take it off and put the pat of butter on the fish.
I was so hungry, and so excited to eat this lovely piece of fish that I don’t have a lot of pictures. The whole foods crew really do such a wonderful job of filleting the fish! Each piece is just so pretty. And of course, rosemary is fresh from my lovely neighbors yard!
It’s incredible how easily you can make such a tasty meal. Above you can see the fish marinading in the oil, lemon, rosemary, garlic and wine. I left mine for about an hour. You could certainly take it out after a shorter amount of time. Too much longer and the flavors may be overwhelming.
As a side, I threw in some parboiled potatoes, peeled chopped carrots and onions in some foil and let them cook for about 40 minutes, starting on the top shelf of the grill and moving them to the bottom for the last 15 minutes or so. I pulled them over top of the direct heat after I took the fish off. They were amazing! Salt and pepper to taste, and you can’t go wrong.