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Hawaiian-style Halibut
a mainland version of a Hawaiian concept |
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1.5 lbs fresh halibut (skin on filet works well)
salt
pepper
ground corriander seed
aluminum foil
nonstick spray (ie. PAM)
lemon curd
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Begin by cutting the halibut into 3 portions. These should be about 8 oz. each. Tear 3 pieces of foil, large enough to wrap the fish individually, and apply nonstick spray to what will become the inside of your packages. Place fish on foil. Season fish liberally with salt, pepper and corriander. Apply about 1/2 tsp. lemon curd to each piece of fish, and seal up the foil.
Place foil packages on medium-high grill, and vent each package slightly. Close the lid, and cook until done. Fish should be moist and flaky, not dried out and crusty. This should take at least 10 minutes at 375.
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Preparation Time: 20 mins. |
Serves: 3 |
| Recipe Origin: United States |
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Submitted by: |
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Mike Arienti
Virginia
United States |
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| This recipe has been viewed 3454 times. |
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