Broiled Halibut
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INGREDIENTS 2 to 2-1/2 pounds halibut, cut into 8 to 10-ounce steaks approximately 1-inch thick
Salt and pepper to taste
Paprika to taste
OilHave coals hot but covered by a coating of white ash.
Rinse fish under cold water and pat dry. Sprinkle each fish steak with seasoning and brush well with oil on all sides.
Oil the broiler grid well and place the fish steaks over the coals, keeping the grid 4 to 6 inches away from coals. Broil the fish approximately 5 minutes on each side, turning only once. When turning the fish, oil the grid again to avoid sticking. Serve immediately.
NOTES - The most of time-honored of natural stoves, the backyard barbecue, is still one of the most popular. Cooking over hot coals enhances the flavor of all grilled foods and seafood is no exception. Charred mesquite wood has a delicate aroma all its own. Mesquite is difficult to find but charcoal will work as a substitute. However do not use hickory or oak chips - they would overpower the delicate fish flavor. Only fat fish should be used for broiling, such as halibut, salmon, swordfish, tuna or mackerel. A good rule of thumb: To avoid overcooking any fish, using any method of preparation, cook the fish at 10 minutes per inch of thickness of the piece of fish at its thickest point.