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Help with Halibut filet

friscotex
friscotex Posts: 78
edited November -0001 in EggHead Forum
Have a halibut filet to grill tonight and need some help / recommendations.

Skin is still on one side - do I leave it on?
Direct / Indirect?
Temp?
Length of cook?

Thanks in advance.
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Comments

  • DynaGreaseball
    DynaGreaseball Posts: 1,409
    I did halibut steaks just like skinless boneless chicken breasts. 350°, indirect, no smoke. Maybe 15-20 minutes total. You can tell. Believe it or not some Tsunami Spin might be nice, but not much. Very delicate. Handle with care. I cooked on cast iron grid to make pretty grill marks. Good luck
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  • Fluffyb
    Fluffyb Posts: 1,815
    I did halibut last night for tacos. It wasn't filets though. Was a chunk of the fish near the tail, so lots of smaller pieces. I marinated in EVOO, lime juice, garlic and adobo spice for about 20 minutes, then on direct in a grill pan. It was terrific.

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  • Austin Smoker
    Austin Smoker Posts: 1,467
    Leave the skin on, cuz you're gonna want to grill skin side up to start. The skin keeps help this flaky fish together. Simply season with EVOO, sea salt, pepper. Some add some simple/mild fresh herbs but you don't want to overpower the fish.

    Grill on the porcelin grid, I normally use lump to fill the fire-box and then grid on top of fire ring (normal height) at about 400. Grill skin side up for about 3 minutes, and then flip gently with a spatula and finish it off normally about another 3-5 minutes.

    Be sure to score the skin with a knife before cooking - this will keep the filet from curling on you.

    I've also recently used Tsunami Spin for flavor, but I love it on anything! Good luck Frisco!
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  • friscotex
    friscotex Posts: 78
    Hey, thanks fellow eggers. Here goes nothing !!
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