RECIPE: Summer Grilled & Ceviche Halibut
Grilled Halibut
Sometimes, less is more… When the quality of the fish is this good, simple preparation is often the best.
INGREDIENTS
- Fresh Wild Halibut Center-Cut Portions
- Lemon
- Salt and Pepper (or your favorite seasoning)
TO PREPARE
Sometimes, less is more… When the quality of the fish is this good, simple preparation is often the best.
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Prepare your charcoal or propane BBQ and be sure you’ve got a nice clean and seasoned grill. For best results, dry each piece of halibut with a paper towel, and then season with salt and pepper. Dry fish won’t stick to your BBQ.
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When your bbq is nice and hot, place the portions on the grill and cook to your liking.
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Squeeze some fresh lemon over the top, maybe some fresh herbs and a little extra virgin olive oil. Simple and delicious.
Halibut Ceviche
Ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice. The acid in the citrus denatures the proteins in the fish, causing it to become opaque and produces a firm texture.
Proteins are made up of long chains of amino acids, and when exposed to acid, these chains break apart and arrange themselves into different configurations. A more common way of denaturing proteins is by exposing them to heat (essentially, cooking them). So with ceviche, the fish is effectively "cooked" even though there's no heat involved.
MARINADE & SEASONING
- 2 Large Oranges, juiced
- 1 Lime, juiced
- ½ tsp Fennel seed, crushed
- ¼ tsp Chili flake
- 1 Orange, zested
- ¼ tsp Black pepper
- 1 tsp Coarse Salt
- Extra Virgin Olive Oil
GARNISHES
- Orange segments
- Fennel slices, raw
- Radish, slices
- Baby lettuces or herbs
- Mixed Cherry Tomatoes
- Extra Virgin Olive Oil
PREPARATION
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To Prepare the ceviche, begin by slicing the halibut into thin 1/8th inch slices.
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Place the slices in a single layer on a plate or dish (no metal, as the acid will react with it).
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Mix the spices and zest to make a blend, and sprinkle over the fish to taste.
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Mix the citrus juice and spoon over the fish, reserving a little for later. Cover the marinating fish slices, and keep cold for 20-30 minutes.
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Once the fish has marinated, it's ready to go. The longer the fish sits in the marinade, the more ‘cooked’ it will become.
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In 2 hours, the fish will have lost its silky texture and will be slightly chewy. The stronger the acid, the faster this happens. That's why this recipe calls for orange and lime.
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Plate the ceviche with orange segments, baby herbs and lettuces, fennel, cherry tomatoes and radishes.
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Drizzle some reserved citrus juice, a little of the spice blend and some extra virgin olive oil over top.
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Enjoy!
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