Grilled halibut for beginners

Let’s make something clear right from the start: if you want to eat good fish, buy a fresh one. Frozen will never taste the same. I prefer to buy a smaller fillet at a fishmonger’s than a bigger piece of questionable freshness elsewhere. It is a good idea to buy fillets that have skin left; this will help to keep the flesh together during cooking (and the crunchy skin is delicious, too). BBQ’d halibut melts in your mouth, if it is done right. It doesn’t actually require much in terms of flavouring. The biggest mistake is overcooking it, in which case the flesh becomes dry and hard. Follow these steps for a delicious meal: 

1.     Before BBQing, halibut has to be room temperature. Take it out of the fridge and leave it on the counter for about half an hour to an hour. Sprinkle salt and pepper on each fillet.

2.     Preheat the BBQ to high. A good temperature for cooking is above 400 degrees, but first preheat the grill very well. Before putting the fillets on the grid, spray some oil on the grid to prevent sticking.

3.     Put the fillets on the grid skin side down. Do not close the BBQ cover. Cook for 4 minutes.

4.     Before slipping the fillets, put on the griddle lemon slices and then flip the fish on it. This way, the fish will not fall apart, and you will serve it with gorgeous charred lemon slices, which will complement the flavour. Cook for 4 minutes. Remember that the fish will continue to cook after it is taken off the griddle. When you take the fish off, it should not be very firm to touch.

5.     Serve with the grilled lemon slices, parsley, and for colour add either pomegranate seeds or finely cut red pepper. It can be served with potatoes, rice or roasted veggies. Enjoy!