|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai recipe for grilled halibut is easy and delicious. Other types of fish cuts, like steaks or fillets, and fish types, like sole or salmon, work with this recipe as well. Grilled fish isn't as difficult as it seems, especially halibut, which cooks easily on the grill without falling apart.
The Thai marinade is put together in a matter of minutes and, as a bonus, it doubles as a glaze/dipping sauce. This fish recipe makes a quick-and-easy meal for every day but is also elegant enough to serve at your next barbecue or cookout.
- 2 to 4 halibut steaks(or fillets, or another type of white fish)
- For the Marinade:
- 1/2 cup sweet chili sauce
- 2 tablespoons fish sauce
- 6 tablespoons soy sauce
- 1/4 to 1/3 cup coriander (fresh, chopped)
- 1/4 teaspoon black pepper
- 4 to 6 garlic cloves (or 1 tablespoon bottled puréed garlic)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon brown sugar (or 1/2 tablespoon white sugar)
- Garnish: chopped fresh coriander
Prepare the Marinade
Gather the ingredients.
In a small bowl, combine the chili sauce, fish sauce, soy sauce, coriander, black pepper, garlic cloves, lime juice, and sugar, stirring well to dissolve the sugar.
Marinate the Fish
Rinse the fish and pat dry. Place in a flat baking dish (like a glass lasagna-type casserole dish), and pour 1/3 of the marinade over. Reserve the rest for later.
Turn the fish several times, making sure all surfaces are covered in sauce. Allow to marinate at least 10 minutes, or up to 24 hours in advance (covered and refrigerated) if preparing for a dinner party.
Grilling the Fish and Serving
Prepare the grill by brushing with a little oil to prevent sticking. If using a fish basket to barbecue, be sure to also oil the interior surfaces of the basket.
Grill the fish for at least 3 minutes per side before attempting to turn it; this also will help prevent sticking. To check whether your fish is cooked, insert a fork into the thickest part of the steak and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily.
To serve, warm up the extra marinade you reserved earlier (do not use the marinade the fish soaked in). You needn't boil it, just warm it up for 5 minutes over medium heat.
Serve the fish hot off the grill with the extra sauce on the side. Or, plate up the fish and spoon the sauce over. If desired, garnish with a sprinkling of fresh coriander and serve with jasmine-scented rice.