I like cooking with halibut because it is a really dense, heavy fish in texture but the flavor is so light that it completely takes on whatever marinade or sauces you put with it. It is a more expensive fish but it is very nutritious, being high in B vitamins (including the hard to get B12), vitamin A, and the minerals phosphorus, potassium and zinc. This whole meal is very simple, clean and nutrient dense, but all of the ingredients are naturally quite light and low in fat so I added in some simple guacamole to make it more filling and add in enough healthy fats so that the vitamins in the fish and vegetables are absorbed better by the body. I find that fish and vegetables cook much easier on the bbq if there is a bbq grill pan, they are available at most hardware and kitchen stores for around $25 and up and I highly recommend one to prevent large bits of the food from sticking to the larger grill.
- Marinade
- 4 6 oz halibut steaks
- 4 limes, juiced
- 4 cloves of garlic, smashed
- 2 tablespoons of fresh ginger, peeled and sliced
- 2 dashes each of sea salt and black pepper
- Grilled vegetables
- 2 zucchini, sliced about ¾ inch thick
- 3-6 bell peppers, sliced in half or quartered (depends on size- 3 large ones cut in 4 or 6 small ones cut in half)
- Sea salt and black pepper
- Salad
- 8 cups lettuce (romaine or butter, or whatever greens you have around)
- 2 cups cherry tomatoes, halved
- 2 teaspoons cold-pressed olive oil
- 2 teaspoons raw apple cider vinegar
- A dash or two each of sea salt and black pepper
- Chunky Tomato Guacamole
- 2 small or 1 large avocado
- ¼ cup cherry tomatoes, sliced thinly
- 1 tablespoon fresh lime juice (from ½ of a lime)
- 2 teaspoons red onion, minced
- Sea salt and black pepper to taste
- Marinate the halibut with the marinade ingredients in a plastic bag in the fridge for 4 to 8 hours. Heat up the grill and place the grilling plate over the flames. Mash up the avocado in a small bowl and then add in the lime juice, salt, pepper and tomato slices and stir gently until fully combined. Place the zucchini slices and bell peppers on a large plate or cutting board and sprinkle each side lightly with the salt and pepper. Carry them out to the grill, along with the halibut and place it all on the grilling plate and cover the lid for 4 minutes. Meanwhile, combine all the salad ingredients in a large bowl and toss until the dressing is spread out evenly. Now flip everything on the BBQ and cover the lid for another 4 minutes. This should be enough time for the fish to be fully cooked and the vegetables to be nicely heated and seared but still firm. If the halibut is extra thick it may need another minute or two, or if it is quite thin it may need a minute or two less.