Grilled Halibut Sauce Food

GRILLED LEMON GARLIC HALIBUT STEAKS

Ingredients:

• 1/4 cup lemon juice
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, finely chopped
• 4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated lemon peel

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

HALIBUT FISH TACOS

Ingredients:

• 1 lime, juiced
• ¼ cup olive oil
• ¼ cup chopped cilantro
• 1 jalapeno pepper, diced
• 1 tablespoon ground ancho chile powder
• ¼ teaspoon ground cumin
• salt and ground black pepper to taste
• ½ pound halibut fillets
• 8 corn tortillas
• 2 cups shredded cabbage
• 1 (8 ounce) jar salsa
• 1 cup shredded pepper Jack cheese
• 1 avocado, sliced

Steps:

• Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
• Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Ingredients:

• 1 large, ripe mango
• 2 serrano chiles, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped fresh mint
• 1/4 cup finely diced jicama
• 2 tablespoons freshly squeezed lime juice
• Salt
• freshly ground pepper to taste
• 4 6-ounce Pacific halibut fillets or steaks
• 2 tablespoons extra virgin olive oil
• 2 limes, cut in wedges, for serving

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.