Food cooked over fire has a special place in our hearts—and stomachs. When grilling fish directly over a flame without using foil, choose a fish that is meaty and thick, such as our Northwest Pacific Halibut. Make sure your grill is very clean to help prevent the fish from sticking. Pat your fish dry and brush it liberally with a high-smoke-point oil such as grapeseed, peanut, safflower, or canola.
PRO TIP: Using mayo (as in this recipe) helps prevent the fish from sticking to the grill and it doesn't light on fire as easily as oil. It also helps keep the fish moist and prevents it from drying out.
Grilled Halibut with Rhubarb
- 10 oz Northwest Pacific Halibut fillets
- 2-3 tbsp good quality mayo
- 2 cloves garlic, minced
- Zest from ½ lemon
- 2 tsp smoked salt
- Black Pepper to taste
- 3 rhubarb stalks
- 1 Lemon
- 1 tbsp Olive Oil
- Microgreens and/or mixed fresh herbs such as parsley, basil, cilantro
- Heat the grill to medium high, 400-450 F.
- Stir together mayo, garlic, lemon zest, smoked salt and pepper.
- Defrost the fish in the refrigerator for 8 hours then pat the fish completely dry before brushing the fillets with the mayo marinade.
- Cut the rhubarb stalks in half or 1/3rds if they are long. Cut the lemon in two, keep one half as is but slice the other. Drizzle lemon and rhubarb with olive oil and season with a generous sprinkle of salt
- Grill fish, rhubarb and lemon for 2 minutes, then flip and grill for additional 2 minutes on the other side.
- Toss microgreen and/or herbs along with radishes with olive oil and little salt
- Place fish and grilled veggies on top of salad.