Help with Halibut

Unknown

Have some nice thick fillets I'd like to cook tonight, would appreciate any success stories and techniques..

Unknown

BBQ2,[p]A lemon marinade goes real well with it. It's a white flaky fish and will start falling apart when (over) cooked.

Nature Boy

BBQ2,
i like them cooked like a steak. They seem to do really well cooked direct over a hot fire. I'd cut them into manageable pieces....maybe 4 inches wide, or cube and skewer them. If you don't have a favorite seafood rub, then a lemon pepper thing is alwas nice. Or a quick marinade as Scottie suggests. i like some sugar in the rub, as it caramelizes for a nice flavor. A coat of oil helps a lot....helpin gthe rub stick, and the fish not.[p]As far as timing, it is mostly a feel thing. Flip BEFORE it is halfway done. Real careful here.I like to have a brown crust formed all the way around, just when the fish is finished. So for thinner pieces, I might go 500-600 for two minutes a side, and for thicker filets might try 450 for 5 minutes a side. Just when it wants to start flaking, they are ready to pull off.[p]Hope it helps. Have fun!
Chris[p]BTW, when you flip, don't pull UP on the fish or you will tear it apart. Instead, try and break it loose by pushing parallel to the grid. Then flip....just some thoughts.

Unknown

Nature Boy,
Thanks all for your input.

Unknown

BBQ2,[p]I've done this recipe twice, once with halibut and once with striped bass. It is spectacular, and I was never a huge fan of fish.[p]You could easily adapt it to an outdoor cooker, but if nothing else, try the sauce, on ANYTHING. :-)[p]Lee
[ul][li]Halibut with an incredible sauce[/ul]