Grilled Halibut I

The citrus marinade used in this recipe is made with sprigs of fresh marjoram. One or two hours of marinating is all that is required: a longer period affects the texture of the fish.

Grilled Halibut I Ingredients

• cup fresh grapefruit juice

• cup olive oil

• 2 teaspoons chopped fresh marjoram

• teaspoon salt

• ? teaspoon ground black pepper

• 4 (8 ounce) steaks halibut

• 4 sprigs fresh marjoram, for garnish

How to Make Grilled Halibut I

1. Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.

2. Preheat barbecue or gas grill.

3. Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.

Grilled Halibut I Nutritions

• Calories: 378.5 calories

• Carbohydrate: 3.2 g

• Cholesterol: 71.7 mg

• Fat: 18.7 g

• Fiber:

• Protein: 46.9 g

• SaturatedFat: 2.6 g

• ServingSize:

• Sodium: 412.1 mg

• Sugar:

• TransFat:

• UnsaturatedFat:

Grilled Halibut I Reviews

• We really enjoyed this halibut and recommend it highly. We marinated 1 1/2 hours.

• Nice simple marinade, gave great flavor to my halibut. We marinaded the fish for an hour & it seemed perfect. Ill definately use this again for all sorts of white fish.

• This is a very good, light marinade. I used it for broiled grouper.

• Easy marinade. Halibut was very tastey. Used fresh grapefruit juice and it was just the right tang for the fish.

• My family liked it.

• I didnt have any grapefruits (or juice) so I had to sub lime juice instead, also subbed dill for the marjoram as I dont care for that flavor. Very easy. I used an air cooker, and my only warning would be to watch cod very closely, it can go from perfectly cooked to overcooked in a matter of a minute. Also pay attention to the marinading time, as the recipe submitter mentioned, too long can change the texture, simply because the citrus actually cooks the fish after an extended time. Think ceviche.