Halibut - Grilled or Barbecued
Barbecue Halibut

Barbecue Halibut


  • 1 lb Wild Alaska Halibut fillets; skined, boned, cubed
  • Salt and Pepper
  • 3 Tbsp Oil
  • 1 cup thinly sliced Carrots
  • 1 cup sliced Celery
  • 1 cup diagonally sliced Green Onions
  • 1 cup chopped Broccoli Florets
  • 1/4 tsp ground Ginger
  • 1/4 cup Chicken Broth
  • 2 tsp Cornstarch
  • 1 tsp grated Lemon or Lime Peel
  • Remove any skin and bones from halibut, then cut into 1-inch cubes. Season halibut with salt and pepper. Saute halibut chunks in 2 tablespoons oil until barely cooked (they will become slightly opaque). Remove from skillet and reserve. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet and add ground ginger. Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture (this should be done prior to starting your saute so you don't over cook your halibut). Cook and stir until thickened and halibut chunks flake with a fork. Makes 4 servings.
Barbecued Halibut

Barbecued Halibut


  • 1 & 1/2 lbs Wild Alaska Halibut fillets
  • 1 small Onion, chopped
  • 1 Tbsp Brown Sugar
  • 1/4 cup Cider Vinegar
  • 2 Tbsp Ketchup
  • 2 Tbsp Dry Mustard
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp ground Cloves
  • 1 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the halibut on a hot grill, basting with a teaspoon of barbecue syrup on each side. Serves 6.
Spicy Grilled Alaskan Chili-Lime Halibut

Spicy Grilled Alaskan Chili-Lime Halibut


  • 4 Wild Alaska Halibut Fillets (4 to 6 oz. each)
  • 1/2 cup Rice Vinegar
  • 1/2 cup fresh Lime Juice
  • 1/4 cup Grape Seed Oil
  • 1 cup Sweet Thai Chili Sauce*
  • 1/4 cup Black Sesame Seeds
  • Combine all ingredients. Marinate halibut steaks for at least 1 hour, making sure both sides are allowed to marinate. Grill on the barbecue until the halibut flakes when tested with a fork. Makes 4 servings. *Sweet Thai Chili Sauce is available in Asian specialty markets.
Grilled Halibut

Grilled Halibut


  • 2 Wild Alaska Halibut fillets
  • 1/2 cup low-sodium Soy Sauce
  • 1 tsp Ginger; grated
  • 1/4 cup Brown Sugar
  • 1 clove Garlic
  • 1 tsp dry Mustard
  • Mix ingredients in a marinade dish and add halibut. Cover both sides and let stand 4 hours turning frequently. Heat grill to medium temp. (A seafood cooking screen helps hold fish together) Grill steaks until well done but not dry, basting with marinade frequently. Serve grilled halibut with rice and veggies. Serves 2.
Sweet and Sour Alaska Halibut

Sweet and Sour Alaska Halibut


  • 4 Wild Alaska Halibut , cut into fillets  (about 1 1/2 lb)
  • 1/4 cup firmly packed Brown Sugar
  • 3 Tbsp Rice or Cider Vinegar
  • 3 Tbsp Ketchup
  • 1 Tbsp reduced-sodium Soy Sauce
  • 1 clove Garlic, minced
  • 3/4 tsp ground Ginger
  • 1 Red Bell Pepper, halved and seeded
  • 1 Green Bell Pepper, halved and seeded
  • 2 Scallions, cut in 2" julienne strips
  • Preheat the grill to medium heat. When ready to cook, spray the grill rack with nonstick cooking spray. In a large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the bowl, turning to coat. Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips. Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve. Serves 4.
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