Grilled Citrus Herb Halibut
Halibut is a favorite of fish lovers for a reason: Its mild, buttery flavor is delicate and a light wine, citrus or butter sauce can take it to extreme deliciousness. This recipe calls for butter, sage and tangerines (or oranges). The citrus is not only in the sauce, you use slices of the fruit to support the fish while you’re grilling, so it doesn’t stick to the grill. Kind of like a wood plank, but it’s edible and colors the fish with a tangy kick. Tangerines are nice, and the burnt slices caramelize into lumps of intense sugary-citrusy goodness. You can use sage or any other herb that suits your tastebuds: oregano goes well (but go easy so you don’t overwhelm the fish).
1 large halibut fillet
3 tangerines (or oranges)
4 tbsp butter
1 tbsp shallots, minced
1 clove garlic, minced
1 sprig fresh sage leaves
1 tsp black pepper
pinch red pepper flakes, optional
Heat the grill to 375-400F degrees with a direct heat zone.
Slice 2 tangerines. Zest and juice the other tangerine.
Place a small sauce pot on the grill, and melt one tablespoon of butter in it. Add the shallots and garlic and sauté for 1 minute. Add 2 chopped sage leaves, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, the tangerine juice, the remaining butter and half of the tangerine zest. Stir until melted and combined. Remove the pot from the grill.
Season the halibut with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
Arrange the tangerine slices on the grill in two overlapping rows the length of your fish filet. Place the fish on top of the orange slices. Spoon some of the tangerine butter sauce on top. Close the lid and grill for 10 minutes.
Open the grill lid. Spoon more sauce on top of the fish. Set the remaining sage leaves on the grill off to the side. Close the lid and grill for 5 more minutes. The halibut is ready when it flakes easily with a fork.
Use a large griddle spatula to remove the fish and tangerine slices from the grill. Scoot the spatula under the citrus slices so that the fillet doesn’t break. You can also cut the halibut into individual servings before grilling, supporting each piece on two or four citrus slices.
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