Grilled Halibut with Cumin and Lime
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4 halibut steaks or fillets
1/4 cup fresh lime juice
1/4 cup oil of your choice
2 T Worcestershire sauce
2 tsp. onion powder or 2 T grated fresh onion
1 tsp. garlic puree or minced fresh garlic
1-2 tsp. ground cumin
zest from one small lime
1/2 tsp. coarse ground black pepper
fresh cut limes for squeezing on cooked fish
Directions
Zest the lime, using a mircroplane grater or the finest side of a cheese grater. Mix marinade ingredients. Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. When you’re ready to grill, take the fish out of the refrigerator and let it come to room temperature. Oil the grill grates Preheat grill to medium hot. If you’re going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side. When you see the grill marks rotate the fish in the other direction and cook until you see the second set of grill marks appear. Then use a large turner to carefully turn fish to the second side and cook until it’s just firm to the touch. As a general rule, grilled fish takes about 10 minutes per inch of thickness. I cooked the fish in these photos for a total of 10 minutes and it was perfect. Serve hot, with fresh cut limes to squeeze on the fish if desired.