Grilled Halibut with Lemon and Capers
I grew up in Alaska – so we ate a lot of halibut growing up. I think I’ve had it a dozen different ways – but one of my favorite ways is one of the easiest ways to make halibut – Grilled Halibut with Lemons and Capers.
You can prep it and get it on the grill in under five minutes. Really. It’s easy. Then it only takes another six to 10 minutes to cook. Rachael Ray doesn’t have anything on this 20 minute meal. 🙂
Halibut fillet, fresh
Honestly, these are not required. If you don’t have them. It will still taste amazing with the lemon juice and lemon pepper!
Optional: Dried basil, onion and garlic
HOW TO PREPARE
1.) I like to rinse my fish fillet. I have no idea if this is breaking the rules, it probably is. But often mine comes from the freezer and I like to rinse off any thawed fish slime. I pat it dry with a paper towel.
2.) Place halibut on a big piece of aluminum foil. You want a big enough piece that you can fold it up and cover it all.
3.) Squeeze half a lemon over the halibut. I don’t think you can ever have too much lemon juice. Use fresh, definitely.
4.) Sprinkle lemon pepper on top of halibut, as much as you’d like.
5.) Slice lemons very, very thinly and place lemon slices on top of halibut.
6.) Sprinkle with capers. If you like onions, add your onion slices (my husband doesn’t, so I only put them on mine). I like to add dried basil or even garlic powder.
7.) Wrap aluminum foil up and cover the fish. Crimp the sides so the fish doesn’t fall out. We want it to make a little packet – so it steams while it grills. I like to take two long pieces and make a + sign, this seems to be perfect, especially if you have multiple fillets in the packet. Then fold the bottom aluminum foil piece in and then the top piece over it. Crimp it.
8.) Grill on medium heat until the meat is opaque and flakes apart with a fork. I always seem to overcook halibut, since I’m nervous about it being cooked all the way thru. A general rule of thumb is a 1″ fillet will take about 9-10 minutes.
My halibut fillets, since it’s fish we’ve personally caught and filleted, usually has the skin on one side. So I just cook on one side. I think if you use the aluminum foil technique it steams it will enough that you don’t have to flip it. Which works well for this type of recipe, that has toppings. 🙂
What is your favorite way to grill or bake halibut?
And just for fun, here is a photo of me and my son in May of 2009 right after we went halibut fishing in Homer, Alaska. It’s one of the most beautiful places I’ve ever been. I love visiting Homer. Ever been to the Salty Dog Saloon there?
I took this photo on the beach near where we stayed. There were bald eagles everywhere. It was a magical trip with my family!
Thanks for the wonderful Halibut recipe. It worked out well.
What exactly are capers? I’ve seen them before, but I’m not a very adventurous eater (even halibut is pushing it for me), but I’ve always wondered about them. Also, what’s a good price for salmon/halibut/other fish? About the lowest I’ve seen is $5.99/lb, which seems high.
My hubby grew up in AK, too, and he took me up to Seward once; SO BEAUTIFUL! Also cannot imagine living there! 🙂
A caper is a pickle. It is a pickled flower bud but I do not know what flower.