Start by cutting the halibut into half inch cubes. The
ag, combine all ingredients except halibut steaks; shake to mix well
lakes and turmeric.
Cut halibut into serving pieces and place
emove steaks from marinade and reserve marinade.
Combine reserved marinade, olive oil
bove marinade ingredients in a non metallic container.
Marinate halibut steaks
br>Let cool.
Marinade: Combine the marinade in a medium shallow
Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place halibut in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
Grill over medium-high heat 4 to 6 minutes per side or until fish flakes easily with a fork.
nd steaks; seal.
Cut halibut fillet into 4 serving pieces
Mix marinade ingredients (all except fish) in a plastic container large enough to hold fish in a single layer.
Add halibut and turn over.
Cover and refrigerate for 30 minutes, turning at least once.
Remove fish from marinade and pour marinade into a small saucepan.
Bring to a boil, reduce heat to simmer, and cook for 5 minutes, stirring often.
Remove from heat.
Grill halibut over medium-hot coals for about 4 minutes per side, or until fish is done in the center.
Serve marinade sauce over fish.
ntil it forms a thick marinade, adding water 1 teaspoon at
old them.
Prepare the marinade: Pound the garlic, ginger, cilantro
Sprinkle halibut with seafood seasoning; place into
Combine the miso, sake, mirin and sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 2 minutes, stirring. Cool completely.
Spread some of the miso marinade in a glass baking dish. Add the halibut fillets, then spread with remaining marinade. Refrigerate for 12 to 24 hours.
Scrape the marinade from the fish and pat dry. Brush with the oil and grill for about 8 minutes until fish flakes easily.
In 1 gallon resealable food storage plastic bag, mix dressing, lemon peel and lemon juice. Add halibut; seal bag and turn to coat.
Refrigerate no more than 6 hours to marinate, turning bag once or twice.
When ready to cook, heat gas or charcoal grill. When grill is heated, lightly oil grill rack.
Remove halibut from marinade; discard marinade.
Place halibut on gas grill or charcoal grill over medium heat; cover grill.
Cook 10 to 14 minutes, turning once, until fish flakes easily with fork.
Garnish with lemon slices.
Make the marinade: in a small bowl, whisk
bowl, place fillets in marinade, ensuring they are completely covered
Combine all marinade ingredients in a non-reactive bowl.
Pour marinade over halibut fillets.
Cover and marinate halibut fillets for at least 1 hour.
In the meantime, prepare the grill.
Grill until the halibut flakes when tested with a fork.
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.
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
ll the ingredients for the marinade in a bowl and whisk