Try this easy grilled halibut recipe. Very easy to prepare and a short spell under the grill will deliver a delicious meal. You can buy smaller individual halibut steaks in the shop or share a larger on between more diners.
Halibut is the largest of all the flat fish in fact some prize winning Halibut landed have been recorded at lengths of more than four metres! We tend to have somewhat smaller specimens on our counter typically in steaks, fillets or cutlets. It has a firm white flesh with a delicious flavour however it requires careful cooking because it can dry out quite readily. So follow the recipe below for a great result.
Preparation time will be about 4 minutes allow a further 15 minutes for cooking time. Quantities in the recipe below are for two people
Ingredients For Grilled Halibut With Goat Cheese Mash
2 portions halibut fillet (about 180g each) from Walter Purkis & Sons
250g potatoes (peeled and chopped)
70g goat’s cheese
1 small red pepper diced
1 tbsp baby capers
12 black olives
6 asparagus spears
1 orange Scotch bonnet chilli pepper (thinly sliced)
100ml good quality olive oil
Cooking Method For Grilled Halibut With Goat Cheese Mash
Boil the potatoes for 10-15 minutes. While they are boiling, put the diced pepper, along with the capers, olives and chilli pepper in a frying pan with the olive oil, place over a gentle heat and allow to tick away for about 5 minutes.
Boil or steam the asparagus for about 5 minutes and add to the frying pan.
Drain and mash the potatoes once cooked, adding the goats cheese as you mash them, and adding enough milk to achieve a creamy mash. Season with salt and pepper.
Grill or fry the halibut fillet until just cooked. Place a large scone cutter in the middle of the serving plate and spoon in the goats cheese mash, place a halibut fillet on top and spoon around the warm peppers, olives, oil, etc before removing the scone cutter. Arrange the asparagus and basil leaves on top or as desired, and serve.