Best Marinated Halibut Recipes

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

TONY'S MARINATED HALIBUT

Steps:

• Wash and dry your halibut and remove skin if applicable. Cut fish into 4 pieces.
• In a medium sized glass bowl, whisk together the marinade ingredients. Place fish in same bowl and turn to coat thoroughly. Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
• Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done. . .do not overcook. . .the fish should still be light and have some "give" to it when touched with your finger and just start to flake apart.
• While fish is cooking, whisk together sauce ingredients (do not cook the sauce).
• After fish is cooked, top with a generous portion of sauce and serve!

GRILLED HALIBUT, MARINATED AND APPLE-HONEY GLAZED

Steps:

• Glaze: Heat oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the ginger and cook an additional minute.
• Raise the heat to high, add the apple cider, brown sugar and honey, and reduce to 1 cup.
• Let cool.
• Marinade: Combine the marinade in a medium shallow baking dish.
• (I use a Tupperware container made for a marinade where you can turn it over half-way through-- or you can use a large plastic freezer bag that you can turn over--).
• Add halibut fillets and turn to coat.
• Cover and refrigerate for 2 hours.
• To Cook: Preheat grill to medium-high.
• Remove halibut from marinade and season with salt.
• Grill, skin side down, for 3 to 4 minutes on each side or until preferred doneness.
• During the last 1 minute of grilling, brush the skin side with the glaze.
• Remove from the grill and glaze each fillet again.
• Enjoy!

APPLE-HONEY GLAZED GRILLED MARINATED HALIBUT WITH LENTIL-GREEN APPLE SALAD

Steps:

• Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add the ginger and cook an additional minute. Raise the heat to high, add the apple cider, brown sugar and honey and reduce to 1 cup. Let cool.
• Combine marinade in a medium shallow baking dish. Add halibut fillets and turn to coat. Cover and refrigerate for 2 hours.
• Preheat grill to medium-high. Remove halibut from marinade and season with salt. Grill, skin side down for 3 to 4 minutes on each side or preferred doneness. During the last 1 minute of grilling, brush the skin side with the glaze. Remove from the grill and glaze each fillet again.
• Preheat grill to high. Brush onion slices and apple slices with olive oil and grill on both sides until golden brown. Remove from the grill and cut into dice.
• In a saucepan, combine lentils, marjoram, garlic, shallot, stock and water and season with salt and pepper. Bring to a simmer and cook at a gentle simmer for 30 minutes or until lentils are just tender, drain and place lentils in a medium bowl, removing the marjoram sprigs and garlic. Add the grilled apples and onions and drizzle with a few tablespoons of extra virgin olive oil and season with salt and pepper to taste.

MARINATED HALIBUT WITH CILANTRO-LIME BUTTER SAUCE

Steps:

• To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
• Place fish in a glass dish and add marinade.
• Marinate in refrigerator 2 hours, turning fish over after 1 hour.
• To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
• Boil until syrupy. You will have no more than a few tablespoons left.
• Set aside.
• In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
• Set aside.
• Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
• Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
• To finish sauce: Reheat wine reduction over medium heat.
• Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
• Pour the sauce over the fish and serve.

MARINATED HALIBUT CHEEKS

Steps:

• To a hot saute pan, add the Szechwan peppercorns and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted peppercorns, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely.
• Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes.
• Remove the halibut cheeks from the marinade and grill 3 minutes on each side.

YUCATAN MARINATED HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH

Steps:

• Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes.
• Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
• Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness

MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD

Steps:

• Prepare fish:
• Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
• Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
• Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
• Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
• Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
• Make salad:
• Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
• Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
• Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.

MARINATED HALIBUT

Steps:

• Slice halibut as described in above recipe and arrange on plates.
• Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping.
• Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

GRILLED MARINATED HALIBUT WITH PICANTE-CILANTRO MAYO

Steps:

• Combine all the marinade ingredients.
• Marinate halibut filets for three hours.
• Combine all sauce ingredients and set aside.
• Grill halibut filets on medium-high heat 5 minutes per side, or to your liking.
• Serve immediately with sauce on the side.

WHITE MISO MARINATED HALIBUT WITH SHIITAKE, SPINACH, SWEET POTATOES, AND CARROT GINGER SAUCE

Steps:

• Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes.
• Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve.
• Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.
• Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.

RUM MARINATED HALIBUT W/ TROPICAL COCONUT SAUCE

Steps:

• combine all the ingredients for the marinade in a bowl and whisk pour over the fish(use a glass dish) for 1 hour. To toast the coconut put the coconut on a cookie sheet and toast at 325 degrees for about 5 minutes, keep checking the coconut so that it does not burn To make the sauce Heat the coconut milk and heavy cream do not boil, add the brown sugar whisk until incorporated, then add rum, triple sec and bannana liquer bring to a slow boil; when the sauce has come to boil take off the heat and add the fruit To cook the fish line a pan with foil and spray the foil with a nonstick spray, bake the fish at 325 degrees for 20 minutes. To serve the fish place the fish on a plate and ladle the sauce on top and finish with the toasted coconut and the rest of the fruit(slice the peaches).

YUCATAN MARINATED HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH

Steps:

• Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes. Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
• Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.