Tuesday, July 23, 2013

Grilled Halibut

I'm going to let you in on a little secret.  Well, I might have mentioned this little tidbit once.....  Or twice.............  Or maybe a few times before, but it is definitely worth repeating.  Here it is.  Pay close attention!  SIMPLER IS ALMOST ALWAYS BETTER! 

Let me rewind a little bit.  My daughter has been visiting family in Missouri for a week and a half, and I dropped my son off at camp on Sunday, so it's just my husband and me.  I have to admit, I haven't really wanted to cook much, just for the two of us, but I took pity on my husband tonight. 

After work I walked across the road to the grocery store, hoping inspiration would strike......AND IT DID!  I headed to the meat department, thinking I'd find something to throw on the grill, but didn't make it past the fish counter.  The halibut was calling my name.  It looked big and fat and absolutely beautiful, and even though I've never had halibut before, I didn't let that intimidate me.  I did, however, Google the biggest tip in cooking halibut - don't over-season it or put a heavy sauce on it.  The flavor of the fish is so light and tasty that it can be easily overpowered.  Go easy on everything and let the natural taste shine through.

Here's your Cast of Characters.

1 Large halibut steak (This was just shy of 1 lb. and was enough for my husband and myself, to give you an idea.)
1 Tbsp. of melted butter per 1 lb. steak
Old Bay seasoning
McCormick Perfect Pinch Lemon Pepper
McCormick Perfect Pinch Garlic & Herb

No, I didn't leave anything out - you didn't miss anything.  This is it.  So beautiful in its simplicity!

Preheat grill to about 400 degrees.

Brush one side with butter and lightly sprinkle the seasonings all over.

Place seasoned side directly on grill and cook for 5 minutes.  Use a large spatula to turn the steak over and brush with remaining butter.  Grill for another 2 1/2 to 5 minutes, until halibut is white and flaky.  The flesh should flake easily.  If it's still firm, it's not done yet.

Serve immediately. 

Let me reiterate, this does not need anything else to be delicious.  No lemon squeeze, no tartar sauce - nothing.  Perfection as is!