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This Grilled Halibut with Lemon and Parsley recipe is a great quick summer cookout dish. It works best with fresh halibut steaks, but you can use filets, or another dense white fish if you want to. Make sure that you don’t overcook the fish, if it “flakes easily with a fork” it’s overdone. You want the fish to just separate, while still being opaque in the middle.
Make sure that you don’t overcook the fish
When buying fresh fish, make sure that it looks and smells fresh. Previously frozen fish is all right, if it has been properly thawed, but in many cases, it’s not. The fish will feel rubbery when it’s not thawed correctly, and it will cook, exactly how it feels, rubbery. It’s one of the reasons I think people don’t incorporate more fish into their diet; old rubbery fish that is overcooked, is simply not good eats. Try to buy your fish at a fish market, not the supermarket, whenever possible, unless of course, you have the chance to go out and catch it yourself…now that’s fresh fish!
This recipe does require an hour of marinating time, so plan accordingly.
In a glass dish, combine the oil and lemon juice, season with salt and pepper; add the fish, cover and marinate in the refrigerator for 1 hour, turning once.
Oil the grids of the barbecue or a ridged grill pan, heat over high heat until hot. Meanwhile, combine the chopped parsley, red pepper flakes and butter in a microwave safe measuring cup; microwave until the butter is melted. Add the marinade from the fish and mix well.
Place the halibut on the grill and cook, basting with the marinade; turning once, until just opaque. Discard any unused marinade.
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