Today on The Stay At Home Chef
I'm showing you how to make Grilled Halibut.
This recipe can be made outside or inside depending on your own grill situation.
I'm going to show you indoors because of course that's a whole lot easier to make a video of.
We're going to start by making our sauce.
You'll need 2 tablespoons of melted butter,
so i'm just gonna pop this in the microwave for a few seconds until it's melted.
Once that's melted you'll also need 2 tablespoons of honey,
and it does pour and mix in with things a lot easier if you pop it into the microwave for 10-15 seconds first.
It just makes things easier to pour, so we'll add that in.
Give it a little whisk and we'll whisk in 2 teaspoons of soy sauce, which will be our saltiness,
1/2 teaspoon of black pepper,
then we'll add in just a little bit of garlic, about 2 cloves minced,
then we'll grab a juicer and you'll need about 2 tablespoons of freshly squeezed lemon juice,
depending on the size and juiciness of your lemon it should be about 1/2 of a lemon or maybe a whole one if it's small.
Then we can go ahead and mix that in so you have this delicious lemon garlic soy sauce for your halibut.
Set your sauce to the side for a second and it's time to grab your halibut.
Now this recipe will work with any similar flaky white fish,
but halibut is definitely my favorite.
Now halibut can be purchased in whole filets or in portions like you see here,
and sometimes you get differing sizes of portions.
A thicker piece will of course require a longer cooking time,
while a thinner piece will have a shorter cooking time.
You'll also see that sometimes the fish is sold with the skin on.
This can be easily removed before cooking,
or you can also leave it on.
Leaving the skin on for grilling can be a really good idea because it creates a little barrier,
so that if it sticks to the grill grates you won't lose any of the meaty flesh, just the skin.
If yours didn't come with the skin on and you're worried about sticking,
you can always place a piece of aluminum foil on top of the grill,
spray it with a little non-stick cooking spray, and cook your fish on that.
Baste your halibut with that delicious soy lemon garlic sauce and coat the whole thing so it kind of soaks it up.
Crank up the heat to high on your outdoor gas grill or use a grill pan indoors on your stove over high heat.
We're going to start it over smoking hot high heat,
and you want to start your fish with the skin side down.
We're going to continue to baste the fish with our sauce while it cooks.
Give it about 2 minutes for that initial sear,
and then you want to reduce the heat to medium.
Now while this pan is still pretty hot we're gonna give it a flip.
Don't worry if some of your skin stuck, that was our barrier,
and you'll see that the skin actually slides off super easy if you do want to remove it at this point.
Continue to baste the fish so you get all that flavor in.
The last basting should happen with at least 2 minutes of cooking time left to go.
One reason that I love to make fish for dinner,
it's not just healthy for you, it also cooks super fast.
You'll really only need about 4 or 5 minutes more of cooking time on these portions,
and of course the thicker one will need just a little extra time.
Of course you can always give these a little quarter turn if you want those cross hatch grill marks.
You'll know your fish is done when it flakes easily with a fork,
or if you're using a meat thermometer you're looking for an internal temperature of 145 degrees Fahrenheit.
You are ready to eat.
Thanks for watching.
You can find the full written recipe in the video description.
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