- 2 six-ounce fresh halibut filets
- Salt and pepper to taste
- 2 cloves garlic (crushed)
- 1/2 cup white wine or chicken stock
- 1 tablespoon fresh cilantro (chopped)
- Juice of 1 lime
- 1 teaspoon lime zest
- 2 tablespoons olive oil
Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice, lime zest and olive oil to the sauté pan and heat until hot but not boiling.
Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking.