This marinated, grilled halibut is perfect for a summertime dinner. The marinade gives the halibut a wonderful aroma and flavor that you can intensify as much as you like with the addition of jalapeno pepper. I’ve learned that the key with halibut, as my fishmonger reminded me yesterday, is to cook for only a few minutes per side. Any more than that, and the halibut will lose its juicy and tender consistency. You can also ensure easy grilling by asking for thicker steaks that will not break apart when handled.
This recipe is from Simply Mexican by Lourdes Castro, and it combines some of my favorite ingredients, cilantro and lime. You could use this delicious marinade on any other white flaky fish, or to make fish tacos, one of my favorite meals ever! We went to Los Angeles last summer on a family holiday and I think I ate fish tacos every single day, so good…
- ¼ cup olive oil
- 1½ tsp chile powder
- 1½ tsp dried oregano
- ½ ground cumin
- ¼ cup lightly packed fresh cilantro leaves, chopped, and more for garnish
- 1 jalapeno, stemmed and chopped (optional)
- 4 halibut steaks ( or other flaky white fish such as mahi mahi)
- ½ tsp salt
- Juice of 1 lime and more lime cut into quarters
- Pour the olive oil into a small add the chile powder, oregano, cumin, chopped cilantro, jalapeno and the lime juice. Mix well. Place the fish filets in a shallow dish and coat well on both sides. Let the fish marinate for 20 minutes.
- Heat an outdoor or indoor grill (I use a grill over my stove).
- Grill the halibut steaks 3-4 minutes per side depending on thickness.
- You can check how cooked the steaks are by lightly pressing down on the top of the fish. When you feel it is starting to get firm, you can remove from the grill.
- Garnish with cilantro leaves, lime quarters, and serve with Mexican crema, and fresh salsa.