Brined Grilled Halibut

This very simple recipe produced what the hubby called “best fish I’ve ever eaten.” The brining and resting take several hours, but almost entirely unattended.

The brining/driying toughens up the flesh a bit for grilling and keeps it moist. The mayo both seasons it and keeps it from sticking on the grill,
This is adapted from a recipe in the LA Times by chef Michael Cimarusti at Providence restaurant.

Brined Grilled Halibut

By October 9, 2014

This very simple recipe produced what the hubby called "best fish I've ever eaten." The brining and resting take several hours, but almost entirely unattended.

  • Prep Time : 10 minutes
  • Cook Time : 4 minutes
  • Yield : 4

Ingredients

Instructions

Halibut pieces should be around 2 1/2 to 3 inches wide by 3-5 inches long and an inch thick. Some variation is inevitable, and no problem.

Combine water and salt in a mixing bowl and stir to dissolve salt. Add the ice cubes and halibut pieces. Brine in fridge for about an hour.

Dip the fish pieces in cold fresh water to rinse and pat dry with paper towels. Lay out on a parchment-covered baking sheet and refrigerate uncovered for 3-4 hours.

Remove from fridge and use brush brush your hands to apply a thin coat of mayonnaise on both sides of fish pieces. Season if/as desired with a little salt and fresh-ground pepper.

To grill:

Heat grill to medium-high and wipe the grate with cooking oil using an old rag or several paper towels. When it's up to heat, put fish on grill. After a minute, turn the fillets a quarter-turn for crosshatched grill marks. In another minute, flip the fillets. Cook 2 more minutes. To check for doneness, press fish, which should yield to the touch without much resistance. Leave on for another 30 seconds or so if it seems too rare.

This recipe, with really fresh fish, needs no additional seasoning though a garnish of chopped parsley is pretty. Lemon wedges optional. Good served with just rice or pilaf and a salad.

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