Recipe Time! - Grilled Halibut Thai Style

Recipe from Alberta Outdoorsman magazine


This is a very good recipe for grilled halibut adapted from the ATCO Blue Flame Kitchen Romancing The Flame (2004) Cookbook, which has a distinct Thai flavour and a mouthwatering aroma.  It's a great recipe for a late season BBQ to finish off your summer's halibut catch.


INGREDIENTS:

• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 clove garlic (pressed)
• 4 small (or 2 large) halibut steaks

Combine all the ingredients for the marinade in a mixing bowl and stir well.  Pour the marinade over the halibut steaks inside a large Ziploc plastic bag.  Seal the bag.  Let the marinade stand (refrigerated) for 1/2 hour, turning the bag over a few times to thoroughly coat the halibut steaks.  Fish should not be marinated longer than 30 minutes.  Remove the steaks from the plastic bag and place them on cut-to-shape trays of aluminum foil (sprayed with canola oil so they won't stick) on the grill of a BBQ, pre-heated to 300 F.  You don't need to add any other spices.  Grill the steaks for about 10-12 minutes then remove them with a spatula to a serving platter.  The steaks should flake easily when done.


I served the grilled halibut steaks with carrots glazed with balsamic vinegar.  Make lots of carrots; they'll go fast.  I also prepared some boiled, garden fresh white potatoes and some balsamic baked tomatoes.  Scrub or peel the new potatoes and gently boil them for 1/2 hours, in scalding-hot water with 1/2 teaspoon of salt.  Drain well and set aside in a covered Pyrex bowl.


I used the following ingredients for the balsamic baked tomatoes recipe:

• 1 cup fresh bread crumbs
• 2 tablespoons olive oil
• 1 clove garlic (pressed)
• 1 teaspoon thyme (crumbled)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 tomatoes (preferably Roma) halved, or quartered (lengthwise) depending on size
• 1 tablespoon balsamic vinegar

Combine the bread crumbs, oil, garlic, thyme, salt and pepper in a mixing bowl and set aside.  Arrange the tomatoes on a baking dish (sprayed with canola oil) and drizzle some balsamic vinegar on top of them.


Next, sprinkle the tomatoes with the bread crumb mixture as a topping.  Bake at 350 F for 30 minutes until the tomatoes are tender and the bread crumb topping is crisp and browned.  Remove the baked tomatoes from the baking dish with a spatula to a serving platter.  There won't be any leftover tomatoes.


Overall, the grilled halibut, carrots, tomatoes and potatoes make for an excellent meal, which will be a hit with everyone.


Serve with a bottle of dry white wine or a beverage of your choosing.


Bon appetite!