Monday, June 13, 2011

Paul's Grilled Halibut















Several years ago my friends Shelagh, Elizabeth and I worked on a barbeque cookbook for the Weber-Stephen Company. But it's my husband Paul, former president of Princeton Landing, who is the grill master in our family. His recipe for grilled halibut is delicious—and perfect for a summer evening. It goes great with Mark Bittman's Grilled Corn, Mexican Style.

Serves 2

1/3 cup lime juice
2 garlic cloves, minced
1 tablespoon vegetable oil, plus extra for brushing the grill
1/4 cup beer
1 tablespoon chopped fresh parsley
1/4 teaspoon chili powder
2 teaspoons Dijon mustard
Freshly ground black pepper to taste

2 (6-ounce) halibut fillets

Combine the marinade ingredients in a small bowl. Whisk together. Pour marinade into a shallow glass baking dish. Place the halibut fillets skin side up in the marinade. Cover with plastic wrap and refrigerate for 1 to 1 1/2 hours, turning once.

Preheat gas grill on high. Soak a paper towel in a small amount of vegetable oil and wipe grill lightly using grill tongs. Remove the fish from the marinade and place fish on grill, skin side up. Grill for 5 minutes. Using grill spatula, turn fish skin side down and grill for another 5 minutes. Remove the fish with a spatula when done.

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