TRUST ME…Tastes even better than it looks.
Two things pictured: a greek shrimp orzo and marinaded/grilled halibut. I originally went to the grocery store for swordfish steaks, instead I came home with 2 halibut fillets ($35, pretty expensive in my opinion but definitely worth every penny). This was my first time cooking halibut and will not be my last.
The Orzo is pretty simple: Orzo Pasta, cucumber, green onions, olives, grape tomatoes, feta cheese, shrimp, white wine vinegar, dill, and mint.
Marinade for the halibut fillets was the sauce I was going to use for the original Swordfish idea but it works on pretty much any fish…
Indonesian Grilled Halibut
Makes 6 Servings
You Will Need:
1/3 Cup Soy Sauce
1/4 Cup Canola or Peanut Oil, plus extra for brushing on the grill
2 Tsp. Grated Lemon Zest (2 lemons)
1/4 Cup Lemon Juice, Freshly Squeezed
1/4 Cup Ginger Root, Minced
2 Tbsp. Garlic (4 cloves), Minced
2 Tbsp. Dijon Mustard (I used the Wegmans Whole Grain…So Good!)
6 (8-ounce) Halibut Fillets (Or 1” Swordfish Steaks)
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that’s just large enough to hold the fillets in one layer. Place the halibut on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Thirty minutes before you’re ready to serve, build a charcoal fire or preheat a gas grill.
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
Recipe Via: Barefoot Contessa Back to Basics by Ina Garten
Photo by me.