Ingredients
-
1/2
-
2
-
1 1/2
-
1
-
1/2
-
4
-
-
-
-
-
-
-
-
-
Directions
Miami Halibut,Haven’t made this yet — but as a Halibut lover, I just had to get the recipe posted.,The marinade sounded good but it didn’t impart much taste to the fish. The halibut tasted pretty bland. I’ve discovered that when you dilute orange juice in a recipe it loses a lot of the orange flavor. Maybe using orange juice concentrate undiluted would give it more flavor. I’ll try this again using 1/4 cup of concentrate and see what happens. Will use a little more garlic also.,This was an awesome recipe! GIves the fish a great taste without masking over the taste of the halibut. Was quick to make and easy to cleanup! I’ve used this recipe several times over the last year and everyone that tries it likes it!
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Steps
|
1
Done
|
In a 1 Gallon Resealable Food Storage Plastic Bag, Combine All Ingredients Except Halibut Steaks; Shake to Mix Well. |
|
2
Done
|
Add Halibut, Seal Bag and Turn to Coat. Let Stand at Room Temperature For 20 Minutes in Marinade. |
|
3
Done
|
Meanwhile Heat Grill. |
|
4
Done
|
When Ready to Grill, Remove Halibut from Bag and Discard Marinade. Place Halibut on Gas Grill Over Medium Heat or on Charcoal Grill 4 to 6 Inches from Medium Coals. |
|
5
Done
|
Cook 8 to 12 Mimutes or Until Fish Is No Longer Translucent in Center and Flakes Easily With Fork, Turning Once. |
|
6
Done
|
Note: to Broil Halibut, Place on Broiler Pan; Broil 4 to 6 Inches from Heat Using Times Above as a Guide, Turning Once. |
