I have to admit that while I do love fish, I rarely cook it at home. I’m not sure why, but I don’t. A couple weeks ago I picked up some fish at one of my local markets and grilled it. I have grilled fish 4 times since.

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For this recipe I used:
1/2 – 3/4 pound halibut (serves 2)
1/3 cup olive oil
1 1/4 tbsp chili powder
1 tsp garlic powder
1 to 1 1/2 tsp cumin
1 tsp black pepper
1/2 tsp salt (or just a couple shakes)
Juice from 1 lime and a couple slices per plate
Chopped cilantro (A tbsp or two)
Corn Salsa (recipe post coming)
Avocado Crema (posted in condiments)
Baby lettuce or spring mix salad.

In a ziplock bag or storage container with a lid add the olive oil, chili powder, garlic powder, cumin, pepper, salt, lime juice and cilantro.
Mix well until the seasonings are blended. Give it a little taste. Do you like where the flavors are going? This is the time to adjust the seasonings a bit if you like a little more of this or that. It will be great.

Cut the fish into 2 even sized pieces and put it in the bag or container. Turn a few times to be sure it is coated well. I prefer to leave it flesh side down in the marinade.
Put it in the refrigerator and let it marinate for 30 minutes and up to 2 hours.

Get your grill going and up to a medium high heat. Spray with non-stick grill spray and place your fish on the grill. There are so many ways to do this. Skin side up, skin side down, on foil, in a fish basket… there is no wrong choice here. They all work just fine. I chose to place it directly on the grill, skin side down.

Cook the fish for 3 to 4 minutes and carefully turn it over. Cook for another few minutes until fish is flaky. It will only take 3 to 4 more minutes.
Watch it because it will over cook quickly. (Grill lid up, the time was longer. Down, faster so that is also up to you. I have done it both ways and it was great either way)

Remove your fish from the grill and prepare your plates for serving.

Place a handful of the salad mix on a plate. Put the fish on top of the salad, top with a little corn salsa, add a little avocado crema, a slice of lime…. and you’ve got dinner.

This dish went really well with the Passaggio Wines Unoaked Chardonnay that I was sipping.

A little fish buying tip – if the market smells fishy, don’t buy your fish there. Another is that if it smells like bleach, don’t buy it there either. For good fish, you’ll pay a little bit more but it’s so worth it. I lived along the coast in Florida when I was younger and my family fished often. Seriously we went deep sea fishing every weekend the summer before my senior year of High School and many times after. We also bought fish and seafood from time to time and these are the lessons I learned. (the hard way more than once)

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