Grilled Halibut Never Tasted So Good!
Grilled halibut recipes makes fish taste better using a Foreman Grill. With vegetables and fruits being grilled you will experience wonderful flavors. You will be using this recipe over again. This recipe contains a tomato salad that you just might want to try as it goes very well with this fish.
Halibut is the largest salt water flatfish that inhabits icy cold ocean waters. The flesh is firm, yet flaky when cooked. It is a delicious white fish that holds up well to being grilled. Halibut will eat just about any fish or shellfish that it comes in contact with. That may be why it is so tasty.
When grilling this fish it can dry out very easily due to over cooking it. You can grill both halibut steaks and fillets with a Foreman Grill with excellent results.
Besides grilling meat a Foreman Grill it can be used for both the fish and the vegetables/fruits. Grilling tomatoes brings out their naturally sweet side.
In this recipe you will be grilling the vegetables on the grill for a taste you never experienced before.
The original recipe is taken from foremangrillrecipes.com and modified according to my liking.
Halibut Nutritional Values
Below is information on the nutritional values for grilled halibut.
- Serving Size: 4 oz.
- Calories: 179
- Total Fat:6g
- Saturated Fat:8g
- Polyunsaturated Fat:3g
- Monounsaturated Fat:8g
- Potassium: 653mg
- Total Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 30g
- Vitamin A:1%
- Vitamin B-12: 9%
- Vitamin B-6: 5%
- Vitamin E:5%
- Folate: 4%
- Riboflavin: 6%
- Thiamin: 5%
- Zinc: 4%
Note: If you are eating a serving that is larger than the 4 ounces, increase the values listed above.
Halibut Marinade Recipe
- 2 8 oz. halibut steaks, about an inch thick
- 1 ½ tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon fresh lemon juice
- Pinch of sea salt
- Pinch of freshly ground pepper
- A little extra EVOO or butter for the grill
- Lemon slices for a garnish
Related: ===> Other George Foreman Grill Recipes
Tomato Salad Recipe
- 1 pint container of small cherry tomatoes, yellow and red, sliced in half
- 5 large basil leaves, sliced thinly
- 1 bunch fresh arugula leaves, washed and air dried
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon of good balsamic vinegar
- ¼ teaspoon sea salt
- Freshly ground pepper to taste
Total Time: 25 min. Prep Time: 20 min. Cook Time: 5 min. Serves: 2
Related ===> George Foreman Cooking Times
- Preheat the George Foreman Grill with the lid closed. Place the drip tray in front of the grill.
- Prepare the halibut: Place the EVOO, lemon juice, salt, and pepper in a baking dish or sealable baggie. Pat the steaks dry using paper towels. Place the fish in dish or baggie and turn to coat with the marinade. Allow the fish to marinate for 10 minutes at room temperature.
- When the grill is ready, place the tomato halves, skin side down, on the grill with the lid open. Cook until the skin just blisters. This should take about 1 minute. Remove from grill and set aside to cool in a dish or bowl.
- Mix the EVOO, vinegar, salt, and pepper in a large bowl.
- Brush the grill plates both top and bottom with EVOO. Place the fish on the grill with the lid closed.
- Grill fish for 3 to 5 minutes or until the flesh is opaque and flaky in the center. Look for an internal temperature of 145 degrees F. Grill the lemon slices at the last minute.
- While the fish is grilling, mix the tomatoes with the vinaigrette. Place a handful of arugula on each plate, top with tomato salad, then basil. When the fish is done, place the fish over the salad and top the steaks with the grilled lemon slices.
- Turn off the grill by unplugging it or by pressing the on/off button if your model has this feature.
- Serve as prepared or with additional favorite side dishes.
Related ===> How To Clean A George Foreman Grill
We shared an excellent halibut recipe you can use anytime. The fish has great nutritional benefits for your health.
Grilling fish over an open flame outside imparts a nice smoky flavor. But, the flames licking at the fish are generally too intense for the delicate flesh. While halibut is pretty meaty and can stand up to some heat, direct flame grilling just seems to dry it out.
The Foreman Grill method of cooking fish helps to retain the moisture. Plus, it takes only minutes without the mess.
A nice tip is to place the grill on your stove or range top so that you can turn on the exhaust fan to draw out any fish odors during cooking.
George Foreman also has an indoor/outdoor model grill where you can grill outside, if you are concerned about fishy odors during the cooking process.
Related ===> George Foreman Grill Store
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