Halibut is a lean, meaty, flaky white fish that has its own natural sweetness. I personally think it needs quite a bit of flavor injection, but it being such a substantial piece of fish makes for good, hearty eating. FYI- Every food has a season and the prime season for the best Halibut is during the summer and fall months unless frozen (which is available all year round). Hailbut is full of protein, Vitamins B6, 12, and 3. It contains a lot of minerals and of course our favorite: Omega-3 Fatty Acids (which helps keep a healthy, well functioning heart).
Make sure you are familiar with a local store that sells fresh seafood (Whole Foods can work too). Get to know one of the people who work there so you can build up your relationship and they can honestly let you know what is "really good" and priced well. Fresh Halibut will be glistening white, without any signs of spots or discoloration. Make sure it does not smell FISHY, it should smell like seawater, not an off-putting fish smell. Refrigerate it immediately.
Marinade: Fruit Salsa:
1 Orange zested juiced (1/3 cup of OJ) 1 cup chopped mango/peaches
2 Tbsp. Grapeseed oil 1 Jalapeno chopped, seeded
1 Lime zested & juiced 1/4 cup red onion, diced
2 garlic cloves, minced 1/2 Tbsp. ginger, finely minced
1 Tbsp. dark brown sugar 1/2 cup cucumber diced
Sea salt 2 cloves garlic, minced
Black pepper 4 Tbsp. cilantro &mint, chopped
1 Roma Tomato (no seeds), diced
Pinch sea salt & pepper
1/4 cup lime juice
After unwrapping the fish, rinse it under cold water and pat it dry with a paper towel before seasoning.
Combine ingredients for the marinade. Set aside about 1/4 cup of marinade to baste the fish as it is grilling. Place your marinating fish into a Ziplock bag and into the fridge for 1 hour. While fish is marinating combine Fruit Salsa ingredients and allow the flavors to blend while waiting.
Get your grill prepped for the fish by spraying a nonstick coating on the pan. Remove Halibut from the marinade and place onto the medium high heat. This should take about 5 min. on each side. You'll know its ready when the fish is easily flaked apart with a fork and it will be tender.
*Remember that while your fish is cooking use your reserved marinade and baste the fish during the process to ensure a punch of flavor*