I usually marinate halibut and grill it over an intensely hot fire on the outdoor grill but there’s one method that I love for cooking halibut indoors: Pan seared, with a nice sweet, savory and citrusy salsa.
Sear Roasted Halibut with Blood Orange Salsa – This halibut recipe comes from my favorite cooking magazine/website, Fine Cooking. This is a nutritious, low-fat, low-calorie dish that is delicious and fun to make. The preparation takes a little more time than you might think so leave yourself an extra 15 minutes or so to prepare the salsa. The payback is a salsa that almost steals the show. The fish cooks quickly so the overall time from fridge to table is relatively short.
Marinades for outdoor grilling – I love finding old recipes and giving them new life. These two are at least 63 years old and are just as good now as they were then. I use them often for grilled halibut. They are taken from the dearly departed, Gourmet Magazine’s hardbound cookbooks, 1950 edition, volumes 1 & 2. At the time I think Gourmet Magazine assumed that people using their recipes were indeed gourmets and didn’t need a lot of step by step instructions. These recipes give you the ingredients and that’s about it, but I have never failed with these preparations. I usually let the fish soak for 45 minutes to 2 hours, turning occasionally.
Marinade #1 – With a fork combine 1/2 cup each of olive oil and dry white wine. Add 2 cloves of garlic, finely chopped, 1 tablespoon crushed peppercorns, and 1 teaspoon each of salt, Worcestershire sauce, and paprika.
Marinade #2 – Pour 1 cup dry white wine or red wine into a flat earthenware dish. Add 1 tablespoon each vinegar and olive oil, 1 small lemon and 1 small carrot, both thinly sliced, 1 sprig of thyme, 2 small bay leaves, 3 bruised cloves, 1 sprig of parsley, 12 peppercorns, slightly crushed and salt to taste. Lay the fish to be marinated in this spiced liquid. The fish should be covered completely with the marinade and should be turned from time to time.